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Marble Cake

1 3/4 cup cake flour
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, room temperature
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
2/3 cup buttermilk, room temperature
5 tablespoons best-quality cocoa powder

Heat oven to 350 degrees. Sift together the cake flour, baking
powder, and salt, set aside. Using the butter wrapper, butter an
8 1/2-by-4 1/2-by-2 1/2-inch glass loaf pan; set aside.

In the bowl of an electric mixer, fitted with the paddle attachment,
cream the butter and sugar until light and fluffy, about 5 minutes.
Add the eggs one at a time, mixing to incorporate after each one.
Stir in vanilla and almond extracts.

Add the dry ingredients, alternating with the buttermilk, starting
and ending with the flour. Set aside one-third of the batter.

In small bowl using a rubber spatula, combine cocoa powder and 6
tablespoons boiling water. Mix until smooth. Add mixture to reserved
one-third of batter. Stir until well combined.

Fill the prepared pan by alternating large spoonfuls of the vanilla
and chocolate batters, simulating a checkerboard pattern. Run a
wooden skewer or paring knife through batter in a circular motion.
Bake until a cake tester comes out clean, 40 to 50 minutes. Remove
to a wire rack to cool, invert after 5 minutes. Cool for about 30
minutes. Spoon glaze on slightly cooled cake, letting it drip down
the sides. Let the glaze dry for about half an hour, slice, and
serve. Store in an airtight container, up to 4 days.

Makes 1/3 cup

1 1/2 tablespoons unsalted butter, room temperature
1/2 cup confectionersí sugar
4 teaspoons whole milk, at room temperature

In a small bowl using a wooden spoon combine the butter, confectioners
sugar, and milk. Stir until smooth and pourable.


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