My father used to occasionally prepare fish fritters on Sundays. It is based on fried Caribbean food.
| Servings: | 14 |
| Yield: | 1 tube cake |
Ingredients
- 2 cups white sugar
- 1 cup butter, softened
- 3 ½ cups cake flour
- 1 cup milk
- 1 ½ teaspoons baking powder
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 4 eggs
- ¼ cup unsweetened cocoa powder
Instructions
- In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
- Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
- Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.
Nutrition Facts
| Calories | 391 kcal |
| Carbohydrate | 59 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 1 g |
| Protein | 6 g |
| Saturated Fat | 9 g |
| Sodium | 215 mg |
| Sugars | 30 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
So; I did take the advice of other reviewers and made some changes to the intial recipe. I ended up using 3 cups of cake flour; increased baking powder to 2 tsp, increased vanilla extract x2 and cocoa powder by 1/3 cup. I also creamed the butter and sugar together before adding eggs (1 at a time) and mixing dry ingredients separately and mixing dry into wet a little at a time. The resulting cake was not dry by any means. While I enjoyed the moistness of the cake; I did miss the frosting element. And I think I may have over-marbled the cake. I could not distinctly enough taste and see the chocolate and vanilla elements for my liking. I tasted mostly chocolate. If I ever tried this again, I may mix up less of the chocolate batter so that I can taste both flavors in the final cake. But; overall, not a bad birthday surprise.
Very very good. Easy to make and tastes so good
I love it! It turned out moist and delicious!! I did use some of the edits suggested by @katie_loves2bake! Thanks Katie!! Since I did not make it before, I don’t have a point of reference, but this recipe is one of my favorites.
I went as per the ratio mentioned in the recipe and the batter turned out too thick. I had to go in and add more milk coz the marble cake pattern would b difficult otherwise
The dry cocoa powder actually dries out the cake. Melt some baking chocolate instead.
I didn’t have cake flour, so adjusted the all purpose flour by taking out 2 tablespoons per cup of the flour and added 4 tablespoons in corn starch. I Then sifted all dry ingredients. Instead of just putting all ingredients in at once, I whipped butter until light, added in the sugar until fluffy, then one egg at a time and then finally vanilla. Next I alternated dry ingredients with milk. For the pouring I alternated vanilla with chocolate as suggested but then ran a fork through it to get more of a mixing. I was afraid of overdoing this, but shouldn’t have been…it really does mix up nicely when baked. We all loved the hard crust that coved the bunting cake. I will definitely make this one again!
Made this exactly according to instruction and recipe with my 4 year old! Came out moist and delicious! Not to sweet either which is what I loved about it. Thank you!
I tried to stay true to all ingredients listed but I had to make some changes according to what I had in my pantry: I had buttermilk, so I used it instead of milk and I noticed it was pretty hard to maneuver and lumped all onto the beaters (I blamed using it ) so I added 2 oz of almond milk to make the batter malleable and mixable. Another issue I faced is that I ran our of white sugar. So I made it half brown sugar. did I mess it up too much with these changes? well, the cake looked pretty, tasted good, but I was dense, not aerated at all. We added a simple chocolate icing to it, and everyone in the family enjoyed the cake.
Very dry cake
I made this cake had very good results. I did use allpurpose flour. When using API flour, take out 2 Tablespoons from each cup and add 2 Tablespoons corn starch. It came out perfect and is very tasty. It is not real sweet, the cocoa takes away so much sweetness. I will make again. Myra
If it tastes half as good as it smelled when mixing and baking, it’ll be a winner. It was easy to mix and I can’t wait for it to be cool enough to cut!
I liked the recipe, I think I will continue to tweet it a bit. I agree with the previous reviews and lowered the flour content to 3 cups, that may even still be a bit too much.
I used a bundt pan instead of the tube. Cake is wonderful!!
It was too dry. Will do it again and most likely take away half cup of flour.
Followed recipe exactly and baked for 53 minutes. Came out moist but I found the flavor lacking. Could this be from too much flour like everyone is saying?
Turned out great!
Funny saw this and rembered I use to make this years ago, found my old receipe and I’d the same. I will be making it again soon. It is such a good cake. Thanks for jogging my memory
I followed the recipe as is just adjusted the quantity because I made a small portion only. It was ok, it was my first time to bake it. Thanks for the recipe
sucked…too dry and thick
Made a few changes. Followed Katie-luvs 2 bake suggestions and or turned out delicious!
Simple and turns out great