Marble Layer Cake

• 4 cups cake flour (1 L)
• 1 tbsp baking powder (15 mL)
• 1/2 tsp salt (2 mL)
• 1 1/4 cups cold water, divided (300 mL)
• 1 tbsp vanilla extract (15 mL)
• 1 1/4 cups unsalted butter, softened (300 mL)
• 2 cups granulated sugar (500 mL)
• 6 egg whites
• 1/3 cup unsweetened Dutch-process cocoa powder, sifted Old-Fashioned Chocolate Fudge Frosting, optional (75 mL)
• Two 9-inch (23 cm) round cake pans, sprayed with nonstick spray

1. Preheat oven to 350F (180C)
2. In a large bowl, whisk together flour, baking powder and salt.
3. In a small bowl, stir together 2 cups (250 mL) of the water and vanilla.
4. Set both aside.
5. In a mixer bowl fitted with paddle attachment, cream butter and sugar until light and fluffy, about 3 minutes.
6. Add egg whites, one at a time, beating for 1 minute between each addition.
7. Using a wooden spoon, stir in flour mixture alternating with water mixture, making three additions of flour and two of water, just until blended.
8. Transfer about 1 1/2 cups (375 mL) of batter to another small bowl.
9. Blend in remaining water and cocoa powder.
10. Divide white batter evenly between prepared pans.
11. Using a spoon, drop six large puddles of chocolate batter over top of each pan of white batter.
12. Using a small knife, drag through puddles in a spiral motion to create a marbling effect.
13. Bake in preheated oven until a toothpick inserted into center comes out clean, 22 to 28 minutes.
14. Let cool in pans on a wire rack for 10 minutes before transferring to rack to cool completely.
15. For best results for decorating, wrap cake layers in plastic wrap and freeze for 1 to 2 days.
16. Decorate with Old-Fashioned Chocolate Fudge Frosting or any of the icings(see Notes).

cake flour, baking powder, salt, cold water, vanilla, unsalted butter, sugar, egg whites, dutch, cake pans

Taken from www.cookstr.com/recipes/marble-layer-cake (may not work)