Marble Ring Cake
|Butter||1⁄2 Cup (8 tbs)|
|Rising flour||1 3⁄4 Cup (28 tbs)|
|Milk||1⁄2 Cup (8 tbs)|
|Cocoa powder||1⁄4 Cup (4 tbs)|
Preheat the oven to 350°.
Cream the butter with the sugar till mixture is pale and fluffy.
Beat in the eggs, one at a time.
Divide the mixture into two.
Sift 1 cup of the flour into one-half and fold in with half of the milk.
Sift the rest of the flour and the cocoa into the other half of the mixture and fold in with the remaining milk.
Add more milk to both mixtures if necessary.
Spread a little of the plain mixture over the bottom and sides of a greased and floured 7 1/2 inch ring mold.
Carefully spread a thin layer of the chocolate mixture over the layer.
Repeat the careful layering until both mixtures are used up.
Bake for 1 hour till well risen and firm to the touch.
Cool cake slightly in the mold before unmolding onto a wire rack to cool completely.