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1/2 C. shortening
1 oz. melted bittersweet chocolate
1 C. granulated sugar
Buttercream Frosting:
1 tsp. vanilla extract
1 1/2 C. softened unsalted butter
2 eggs, separated
3 3/4 C. powdered sugar
3 tsp. Clabber Girl Baking Powder
2-4 Tbsp. milk or heavy cream
2 C. sifted all-purpose flour
1 tsp. vanilla extract
1/2 tsp. salt
2/3 C. milk
red food coloring
Cream shortening, add sugar gradually, creaming until light and fluffy. Add vanilla. Add egg yolks, one at a time, beating well after each addition.
Sift flour, baking powder and salt together and add to first mixture alternately with the 2/3 C. milk. Beat only until smooth.
Fold in stiffly beaten egg whites.
Divide batter into 3 equal parts, leaving 1 plain; to the second add the melted chocolate and to the last add a few drops of red food coloring.
Into a greased loaf pan (8 x 4-inch) spread the chocolate mixture; on top of this spread the pink, then the plain.
Bake in a moderate oven (350° F) for 60 minutes.
To prepare Buttercream Frosting, Beat the butter until smooth and fluffy. Add half of the powdered sugar, 1/2 cup at a time, and beat until incorporated. Add 2 tablespoons of the milk or heavy cream and beat well on medium speed. Then add the vanilla extract. Add more milk or heavy cream until you reach desired consistency.
1/2 C. shortening
1 oz. melted bittersweet chocolate
1 C. granulated sugar
Buttercream Frosting:
1 tsp. vanilla extract
1 1/2 C. softened unsalted butter
2 eggs, separated
3 3/4 C. powdered sugar
3 tsp. Clabber Girl Baking Powder
2-4 Tbsp. milk or heavy cream
2 C. sifted all-purpose flour
1 tsp. vanilla extract
1/2 tsp. salt
2/3 C. milk
red food coloring
Cream shortening, add sugar gradually, creaming until light and fluffy. Add vanilla. Add egg yolks, one at a time, beating well after each addition.
Sift flour, baking powder and salt together and add to first mixture alternately with the 2/3 C. milk. Beat only until smooth.
Fold in stiffly beaten egg whites.
Divide batter into 3 equal parts, leaving 1 plain; to the second add the melted chocolate and to the last add a few drops of red food coloring.
Into a greased loaf pan (8 x 4-inch) spread the chocolate mixture; on top of this spread the pink, then the plain.
Bake in a moderate oven (350° F) for 60 minutes.
To prepare Buttercream Frosting, Beat the butter until smooth and fluffy. Add half of the powdered sugar, 1/2 cup at a time, and beat until incorporated. Add 2 tablespoons of the milk or heavy cream and beat well on medium speed. Then add the vanilla extract. Add more milk or heavy cream until you reach desired consistency.