by Suzi on March 4th, 2009 in Recipes
Note: This post was first made in 2009 and we did not give an attribution to it. We’ve been told it is one of Carole Walter’s recipes and we want to acknowledge that. Carole is a great friend of Cooking bythe Book.
Makes one 9-inch Bundt cake, 10 to 12 servings
AT A GLANCE
Pan: 9-inch Bundt pan
Pan Prep: Butter generously/flour
Oven temp: 350°F
Baking time: 55 to 60 minutes
Weaving together swirls of deep chocolate and creamy vanilla, this sour cream marble cake is an irresistible taste combination any time your sweet tooth calls. It never ceases to amaze me that so many people are drawn to these contrasts of flavors and colors. To achieve a beautiful marbled affect, be sure to follow the directions carefully. If the batter is overworked, the layers of chocolate and vanilla will not be clearly defined.
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The Information, techniques, and experience you need to choose fine wines.
presented by Robert L. Cunningham
This series of tastings will introduce you to a number of highly rated and in some cases rare and aged wines, as well as give you a broad base of information and experience necessary to choose and pair wines intelligently.
We will explore the techniques and vocabulary of wine tasting, the vast differences in the world’s great red and white varietals and how those differences affect the foods with which wines are paired.
Robert Cunningham has more than a decade of experience in teaching wine tasting seminars and us a wine buyer for a restaurant. He is a frequent guest speaker at The Wine Workshop tasting seminars in New York and at the De Vinimus Society at Columbia University.
Wednesday, March 18th 7pm
Cooking by the Book
$145 per person
Please call David Hamburger at 212.875.0222, Monday – Friday, to confirm events. You can also register online at www.winewkshop.com
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