Marbled Cake Rusk

Pre-heat oven to 355 degrees F (180 degrees C). Grease an 8x8 pan with butter or cooking spray and set aside.

In a medium mixing bowl, whisk Ghee (4 Tbsp), Olive Oil (2 Tbsp), and Granulated Sugar (1/2 cup) for 2-3 minutes until it's pale and fluffy.

Add Eggland's Best Classic Eggs (3) in one at a time, whisking well in between each egg. Add Vanilla Extract (1/2 tsp) and whisk well. Split the batter equally into two separate bowls.

Whisk All-Purpose Flour (1 cup), Baking Powder (1/2 tsp), and Salt (1/4 tsp) in a small mixing bowl. Add this mixture to one of the bowls with the ghee/sugar mixture and fold until all the dry ingredients are well incorporated.

In a separate mixing bowl whisk together All-Purpose Flour (1 cup), Baking Powder (1/2 tsp), a pinch of salt, and Unsweetened Cocoa Powder (2 Tbsp). Add this mixture to the other bowl with the ghee/sugar mixture and fold until all the dry ingredients are well incorporated.

Pour both the batters into the greased 8x8 pan and run a knife through the batter to marble the mixture. Bake in the for 20 minutes.

Turn down the oven temperature to 300 degrees F (150 degrees C).

Cool the risks on a rack for 15 minutes. Cut into 1/2-inch thick slices. Then cut each long strip in half.

Place the cake rusks onto a baking sheet and bake at 300 degrees F (150 degrees) for 20 minutes.

Turn the rusks over and bake again for another 20 minutes. Cool on a rack.

Feel free to leave them naked like this or dip them in chocolate!