Recipe - Oma Pantkes Marmorkuchen

WHITE DOUGH
250 g Butter
250 g Sugar
500 g Flour
2 cup Milk; about
3 (up to)
4 Eggs
15 (up to)
20 g Vanilla sugar
2 (up to)
3 teaspoon Bakingpowder
2 teaspoon Rum flavoring; about

DARK DOUGH
5 tablespoon Dark cocoa (the real thing)
7 tablespoon Sugar
1 tablespoon Soluble coffee
2 tablespoon Strong rum
5 (up to)
10 g Vanilla sugar
1 teaspoon Bakingpowder
1 ds Milk
10 tablespoon White dough

From: hz225wu@unidui.uniduisburg.de (Micaela Pantke)

Date: Thu, 12 Aug 93 09:26:20 +0200

From: hz225wu@unidui.uniduisburg.de (Micaela "Stayka" Pantke)

(BTW, 180 degrees Celsius = 356 degrees Fahrenheit). Enjoy!

White Dough: Stir butter, sugar, and eggs until foamy. Sieve flour, and
leave about 1 tbsp of it. Stir flour, milk and rum flavoring into the
butter/sugar/egg mass.

When the dough is ready, mix the bakingpowder with the rest of the flour
and add to the dough.

Dark Dough: Mix cocoa, coffee, sugar, rum and bakingpowder with a little
bit of milk. This stuff should be a little bit thicker than the white
dough. If you accidentally poured a little bit too much milk in the cocoa
mass, you can add a small amount of flour until you have the right
consistency.

When the cocoa stuff is well blended, add ten good tablespoons of the white
dough and blend well as well. (funny pun...)

Oil baking pan, and dress with breadcrumbs. Then fill in alternatingly
white and dark dough.

Heat oven to 180 deg C and bake one hour and five minutes.

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