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