INGREDIENTS
6 eggs
1 container butter
1 container white sugar
1 container pressed brown sugar
1 teaspoon vanilla extract
1 container cream
2 1/2 measures all-purpose flour
1/2 container unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking soda
1/3 container unsweetened cocoa powder
1/2 container white sugar
Bearings
Preheat stove to 325 degrees F (165 degrees C). Oil a flour one 10 inch tube skillet.
To make marbling mixture: Combine 1/3 container of the coca and 1/2 glass of the white sugar and blend well.
In a substantial vessel, beat the egg whites until firm, and put aside.
In an alternate vessel, cream the butter with 1 mug of the sugar and the brown sugar. Whisk in the egg yolks, followed by adding vanilla extract and cream.
In an alternate dish, mix together the flour, unsweetned cocoa powder, baking soda and a dash of salt. Beat into the creamed mixture. Mix around 1/3 of the egg whites into the player to lighten it and after that overlap in the rest tenderly however completely. Spread around 1/4 of the hitter into a lubed and floured tube dish and sprinkle with around 1/3 of the cocoa-sugar mixture. Keep rehashing layers, finishing with the player. With a blade, daintily swirl the player and cocoa mixture together
Heat at 325 degrees F (175 degrees C) for 1- 3/4 hours .Makes 16 pieces
6 eggs
1 container butter
1 container white sugar
1 container pressed brown sugar
1 teaspoon vanilla extract
1 container cream
2 1/2 measures all-purpose flour
1/2 container unsweetened cocoa powder
1/4 teaspoon salt
1 teaspoon baking soda
1/3 container unsweetened cocoa powder
1/2 container white sugar
Bearings
Preheat stove to 325 degrees F (165 degrees C). Oil a flour one 10 inch tube skillet.
To make marbling mixture: Combine 1/3 container of the coca and 1/2 glass of the white sugar and blend well.
In a substantial vessel, beat the egg whites until firm, and put aside.
In an alternate vessel, cream the butter with 1 mug of the sugar and the brown sugar. Whisk in the egg yolks, followed by adding vanilla extract and cream.
In an alternate dish, mix together the flour, unsweetned cocoa powder, baking soda and a dash of salt. Beat into the creamed mixture. Mix around 1/3 of the egg whites into the player to lighten it and after that overlap in the rest tenderly however completely. Spread around 1/4 of the hitter into a lubed and floured tube dish and sprinkle with around 1/3 of the cocoa-sugar mixture. Keep rehashing layers, finishing with the player. With a blade, daintily swirl the player and cocoa mixture together
Heat at 325 degrees F (175 degrees C) for 1- 3/4 hours .Makes 16 pieces
