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2 c. plus 2 Tbsp. cake flour
2 tsp. baking powder
1/2 tsp. salt
3/4 c. butter or margarine
1 1/2 c. sugar
3 eggs (room temperature)
1 c. milk
1 (1 oz.) sq. unsweetened
2 Tbsp. lukewarm water
1 tsp. vanilla extract

Preheat oven to 350 degrees. Grease 2 (9-inch) round cake
pans. Line bottom with wax paper. Grease paper; set aside.
In medium bowl, combine flour, baking powder and salt. In
large bowl, cream butter, gradually add sugar, beating until
light and fluffy. Add eggs 1 at a time, beating well after
each addition. Combine milk and vanilla; add to mixer bowl.
Take 1 cup batter to a small bowl. Add chocolate and lukewarm
water; mix well. Spoon large dollops of yellow cake batter
into prepared pans alternately with smaller spoonfuls of
chocolate batter. With knife cut through batter in a zigzag
pattern. Bake 35 minutes.

5 sq. (1 oz. each) unsweetened
6 Tbsp. butter
2 3/4 c. confectioners sugar
1/2 c. warm milk
1 egg yolk
1 tsp. vanilla extract
In small saucepan, melt chocolate and 5 tablespoons
butter. Put in mixer bowl and cool to lukewarm. Add sugar and
milk; beat. Beat in egg yolk and vanilla. Beat in remaining

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