This is a newspaper clipping, no date available. Clementine Paddleford (1898-1967) was a popular food editor and published regularly until her death in 1967.

Recipes follow the graphic below:

Hurry-Up Marble Cake

Here’s an old-time marble cake with a new-time trick, one double quick–no splitting the batter. Use your spatula as a wand–marbleize by magic. Pour the batter into layer-cake pans, drizzle over syrup made without cooking, using a ready-prepared cocoa. Swirl the spatula through the layers and dark chocolate spirals will show when the cake’s cut. The same method can be used to marbleize the frosting. Another day bake the marble loaf.

Double Marble Cake

1/2 cup instant sweet milk cocoa
2 tablespoons boiling water
2 1/2 cups sifted cake flour
2 teaspoons baking powder
1 teaspoon salt
1/2 cup shortening
1 1/2 teaspoons vanilla
1 cup sugar
2 egg yolks
1 egg
1 cup milk

Combine cocoa and water; stir until smooth. Set aside. Sift together flour, baking powder and salt. Combine shortening and vanilla. Gradually add sugar and cream well. Add egg yolks and egg, one at a time, and beat well. Add flour mixture alternately with milk. Pour into 2 9-inch round cake pans lined with wax paper. Drizzle cocoa mixture back and forth over both layers. With a spatula or knife, “swirl” through batter to marbleize. Bake at 325°F. 25 to 30 minutes. Cool in pans 10 minutes. Remove from pans, peel off paper. Cool thoroughly. Frost with marble frosting. Yield: 1 9-inch layer cake.

Marble Frosting

Combine 1/2 cup instant sweet milk cocoa with 2 tablespoons boiling water and stir until smooth; set aside. Combine 2 egg whites, 1/3 cup water, 1 1/2 cups sugar and 2 teaspoons white corn syrup (or substitute 1/8 teaspoon cream of tartar) and beat constantly over boiling water with rotary beater for 7 minutes, or until frosting holds its shape. Remove from water and beat for 2 minutes. Pour cocoa mixture over top of frosting in double boiler; do not stir. Spread between layers and on top and sides of cake. Frosting will become marbleized when spread.

Quick Marble Loaf Cake

Combine 1/2 cup instant sweet milk cocoa with 1 1/2 tablespoons milk; stir until smooth, set aside. Sift together 2 cups sifted cake flour, 1 tablespoon baking powder and 1/2 teaspoon salt. Combine 1/2 cup shortening and 1 1/2 teaspoons vanilla. Gradually add 3/4 cup sugar and cream well. Add 2 eggs, one at a time, and beat well. Add dry ingredients alternately with 3/4 cup milk. Fold in chocolate mixture gently several times to marbleize batter. Pour into a 10x5x3-inch pan lined with wax paper. Bake at 350°F. for 1 hour. Cool in pan 10 minutes. Remove from pan, peel off paper and cool cake thoroughly. Yield: 1 loaf cake.