<9 : CHOCOLATE MARBLT CAKE ) &* Ce Shortening 3 e,. milk - 13 e. sugar + Go egg whites (4% or 5) 14 tsp. vanilla 2-6q. melted chocolate 2ece cake flour 3 tbsp. water 3/4 tsp. salt 2 tsp. baking powder Cream shortening, add 14 ¢. sugar gradually, add vanilla. Add sifted dry ingredients alternately with milk, beating until smooth. Fold in stiffly beaten egg whites. Divide batter. Add remaining sugar to chocolate and water, stir until thick, cools add to % batter. Alternate light and ~ dark batters in ereased pee lined 9 x 5 x 3 pan. Bake 350° about 1 hour. Pe eR eS ae ee gy yy ee ee ee ee ae ae x Note: See Gold Cake for use ae ege yolks. I double these recipes and bake each in 3.loaf pans. They freeze very well and you have no whites or yolks left over. Shirley Walgren,.