When I was growing up, my mother ע״ה made a marble cake for my birthday. It’s my birthday (39 yo), so I thought I would make my own. This one’s a little different (NYTimes): buttermilk instead of regular milk and a cream cheese for the icing. My mother’s version: 4 eggs separated, 3 c flour, 3 tsp baking powder, 1/4 tsp salt, 2 sticks butter at room temperature, 2 c sugar, 1 tsp almond or vanilla, 1 c milk and melt 2 oz unsweetened chocolate. Combine the flour, baking powder and salt and put aside. Beat the eggs whites until stiff and put aside. Mix the butter briefly then add gradually the sugar until incorporated, then the egg yolks then the almond or vanilla and then alternate adding portions of the milk and the flour mixture. Then add the egg whites. Mix 1/3 of the vanilla mixture with the chocolate. Place in a greased tube pan: 1/2 of the vanilla or almond mixture first, then the chocolate mixture, then the remainder of the vanilla mixture. Cook for 1 hour. For the chocolate icing, first wait until the cake is completely cool. For the icing, 2 oz unsweetened chocolate melted, 1 T butter, 1/3 c milk, 2 c confectioner’s sugar and 1 t vanilla. Beat the melted unsweetened chocolate, the butter, milk, confectioners sugar and vanilla until it’s thick enough to spread. You might need some more milk if the icing is too stiff.
I never want to throw out ripe bananas. I found a cake recipe: Banana Chocolate-Chip Tea Cake: easy to make and delicious. The NYTimes cooking site is one my go-to site for cooking and my apologies to those of you who do not subscribe who cannot look at the recipe to make this. But, you could probably google the recipe’s name to find something similar.
Now, I am using a better camera than what I have with my iPhone. You probably can see the difference.