Choco Scotch Marble Cake Recipes

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 30 second. Beat on medium for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. , Spoon half of the butterscotch batter in a greased and floured 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, combine butterscotch chips and chocolate. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.

Steps:

• Line an 8 x 4" loaf pan with waxed paper and preheat oven to 350°F.
• Cream butter, salt and sugar together until fluffy; add eggs and mix well.
• Add flour and baking powder mixture to batter alternately with milk.
• Blend thoroughly; remove 1/3 of the batter to another bowl and add melted butter and chocolate.
• To remaining batter, add vanilla.
• Drop white batter and chocolate batter alternately by spoonfuls into prepared pan and bake for about 40 minutes or until cake tests done.
• Let rest for ten minutes, turn cake out onto cooling rack and peel waxed paper.

Steps:

• In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. Spoon half of the butterscotch batter in a greased 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
• Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.

Steps:

• In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. Spoon half of the butterscotch batter in a greased 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
• Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.

Steps:

• Preheat oven to 350°.
• In saucepan, melt chocolate chips, condensed milk, and 2 tablespoons butter over low heat, stirring occasionally.
• Set aside.
• In another saucepan, melt 1 cup of butter.
• Remove from heat and beat in brown sugar and eggs.
• Stir in all remaining ingredients.
• Spread half of mixture in an ungreased 15x10 jellyroll pan.
• Drizzle chocolate mixture over dough in pan, and spread evenly.
• Dot top of chocolate mixture with remaining brown sugar dough and swirl a butter knife through the dough to marble.
• Bake 35 minutes or until golden brown.
• Cool and cut into bars.