Submitted by Susan Juster Viner
Beth Hillel, Bloomfield, Cookbook
3 cups flour
1 pint sour cream
1½ cups sugar
¾ cup butter or margarine
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp vanilla
¾ cups chopped walnuts or pecans (optional)
¼ cup sugar
¼ cup pure cocoa (no sugar)
Combine and set aside
Cream butter and sugar well with electric mixer. Add eggs one at a time. In a separate bowl combine flour, baking powder and baking soda. Add this flour mixture to the batter alternately with the sour cream, beginning and ending with dry ingredients (3 parts dry, 2 parts liquid). Blend well after each addition. Add vanilla. Blend well again.
This recipe can make one tube pan or two loaf pans.
Pan preparation – for tube pan – very lightly grease with Crisco. For glass loaf pans, very lightly grease with Crisco and very lightly flour.
Pour half of batter into pan, sprinkle with half of marble mix and swirl with knife. Add rest of batter and spread evenly. Top with rest of marble mixture and swirl with knife again.
For tube pan, bake 55 minutes at 350°.
For glass loaf pans, bake at 325° for 40 minutes.
Test with sharp knife, and bake at five minute increments until cake batter done BUT STILL MOIST. You are not looking for a perfectly dry knife.
Cool in pan on metal rack.
Remove cake when completely cooled.