Shabbat Mandarin Marble Loaf Jewish

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This recipe was found in the 1998 publication, a treasury of jewish holiday baking & is made for shabbat -- the day of rest. Preparation time does not include the time needed for the baked cake to cool.

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Steps

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Preheat oven to 350 degrees f & generously grease a 10-inch tube pan , then line the bottom of the pan with parchment paper.

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For the chocolate paste: in a small bowl carefully blend together the cocoa & warm vegetable oil , adding a drop or more of the oil if the mixture seems too stiff to stir easily.

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Set aside.

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For the cake: in a large bowl , blend together the oil & sugar until light & fluffy , scraping down the side of the bowl often , then blend in the eggs , vanilla , water , orange juice & zest.

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In a separate bowl , whisk together the flour , baking soda , baking powder & salt , then add this dry mixture to the wet ingredients.

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Take 1 / 3 of the batter & place it in a smaller bowl , stirring the chocolate paste into this smaller portion to make a chocolate batter.

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To this chocolate batter add the mini chocolate chips , then spoon alternating portions of the white & the chocolate batter into the prepared tube pan.

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Bake the cake for 55-60 minutes , or until lightly browne.

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Ingredients

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cocoa powder, vegetable oil, granulated sugar, eggs, vanilla extract, water, frozen orange juice concentrate, orange, all-purpose flour, baking soda, baking powder, salt, mini chocolate chip, powdered sugar, orange juice