| 1 |
To prepare the yeast, warm 1/4 cup of milk on the stove and dissolve 1 Tbs of sugar in it. Take off the heat, make sure the milk is not hot, and add the yeast. Mix together and leave in a warm place. |
| 2 |
Put 1/2 cup of sugar in a mixing bowl and cut in the butter. Mix together well. Add the egg yolks and beat together well, till light and creamy (about 5 minutes). Mix in the prepared yeast. Gradually add the flour, mixing it in well, adding some more milk as required. |
| 3 |
Divide the batter into two halves. Mix the cocoa with 2 Tbs of sugar and a little milk. Mix the cocoa preparation into one of the batches of batter. Cover both batches with a damp, warm cloth and leave to rise in a warm place for about 30 minutes. |
| 4 |
Preheat the oven to 350 F. |
| 5 |
Butter a coffeecake pan, then lightly dust it with a little flour. Pour the vanilla batter into the pan, then carefully pour the chocolate batter on top. Put in the preheated oven and bake till done (when a long baking needle or knife inserted into the cake comes out clean), about 35-40 minutes. Let the cake cool, remove from the pan and turn right side up, then dust with icing sugar and serve. |
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