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PrintTreasure Cake
- Total Time: 1 hour 20 minutes
- Yield: 1 cake (11 x 13” pan)
Ingredients
Scale
- 12 oz. can apricot nectar
- 5 eggs
- 3 c. all-purpose flour
- 3 tsp baking powder
- 2 tsp vanilla
- 1⁄2 c. shortening (Crisco or Spry)
- 1 1⁄2 c. sugar
- 3 Tbsp cocoa
- 1 Tbsp sugar
- 3 cubes unsweetened baking chocolate
- 1 Tbsp margarine (melted)
Instructions
Prepare the Cake Batter:
- Preheat oven to 350°F. Grease 11 x 13” baking pan.
- In a large mixing bowl, cream together the sugar with the vegetable shortening. (You can also substitute vegetable oil.)
- Alternate adding in the flour and apricot nectar to the mixing bowl, slowly stirring. Add the baking powder, vanilla, and a pinch of salt.
- Add eggs and mix in.
Prepare the Chocolate:
- Pour the batter into your baking pan, reserving about 1⁄4 of the batter. Add 3 Tbsp of cocoa and 1 Tbsp of sugar OR add 3 cubes of unsweetened chocolate plus 1 Tbsp margarine (melted) to the reserved batter.
Combine & Bake:
- Put blobs of the chocolate batter mixture on top of the cake batter in the pan. Use a knife to cut through the batter, to create marbling. Don’t mix it too much so the chocolate stays together.
- Bake at 350 degrees for one hour.
Enjoy!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Cuisine: Jewish
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