MARBLE CAKE II
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. Sift together the flour, baking soda and salt. Set aside.
- In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the buttermilk, mixing just until incorporated. Pour half of the batter into prepared pan. Blend chocolate sauce with remaining batter. Pour chocolate mixture over top of other batter and fold in gently with spatula for a marble effect.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 397.9 calories, Carbohydrate 64.1 g, Cholesterol 35.5 mg, Fat 14.2 g, Fiber 0.9 g, Protein 4.4 g, SaturatedFat 3.7 g, Sodium 130.8 mg, Sugar 44.4 g
MARBLE CAKE
I made this for a potluck and it was a huge hit, it's very moist and very pretty to look at! I almost didn't want to cut into it, but the delicious smell changed my mind!!
Provided by Niki Z
Categories Dessert
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F
- Grease and flour a 9 inch round cake tin.
- Beat eggs and sugar together until double in volume.
- Add the flour slowly,then the butter and baking powder last, mixing shortly.
- Divide the batter into two.
- Put the grated chocolate and the cocoa powder(mixed into a paste with the milk) in one half and mix well.
- Alternately pour layers of both batters into the cake pan.
- Twirl a long thin knife through the batter to give it the marbled effect. Bake for 50 minutes. Enjoy!
Nutrition Facts : Calories 479.8, Fat 31.1, SaturatedFat 19.1, Cholesterol 128.9, Sodium 254, Carbohydrate 49.5, Fiber 2.4, Sugar 30.3, Protein 5.7
GO-TO MARBLE CUPCAKES
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F and position a rack in the middle of the oven. Line one 12-cup standard muffin tin with cupcake liners.
- Whisk the flour, baking powder and salt together in a medium bowl.
- In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.
- While mixing slowly, add half the dry ingredients. Then add all the milk and follow with the rest of the dry ingredients. Take care not to overmix the batter.
- Remove one-third of the batter (about 1 cup) and stir in the cocoa powder. Fill the liners evenly with alternating spoonfuls of yellow and chocolate batter. Tap the tin firmly on the counter a few times to even out the batter.
- Bake until a tester inserted in the center of the cakes comes out clean, 18 to 20 minutes. Cool the cupcakes on a rack in the tin for 10 minutes, and then remove from the tin. Cool on the rack completely. Decorate as desired.
LILY'S MARBLE CAKE
As a kid I used to cut through the yards to go over to my friend Lauren's (Lauren Shay's dad photographed me for Life magazine when I was 6) house. When her grandma Lily was over she'd always make this incredible irresistible chocolate marble cake. I'll never forget how deliciously moist it was. I tried to get the recipe from her mom but she wouldn't share it. Then, I became a professional pastry chef and tried to re-create it, longing for that taste and texture. Unable to get it totally right, I contacted the family again, but they still were holding on tight to it. I've been trying to get this recipe from their mother for 40 years. She finally shared it with me as my wedding gift after badgering her and her husband, Art, her children and her grandchildren. I even talked about it in an interview in the paper to try to apply gentle pressure on them to give it to me. Now this recipe won't die in her recipe file.
Provided by Food Network
Categories dessert
Time 1h35m
Yield 12 servings
Number Of Ingredients 10
Steps:
- Butter and flour a straight-walled 10-inch tube pan. Preheat the oven to 350 degrees F.
- In a standing mixer fitted with the paddle attachment, cream the butter until light and fluffy. Add the sugar and continue to mix well. Add the eggs 1 at a time and beat until incorporated.
- In a bowl, whisk together the milk and vanilla. In another bowl, whisk together the flour, baking powder, and salt.
- Reduce the mixer's speed to low. Alternately add the flour and milk mixture until a smooth batter is formed. Continue mixing for 5 minutes. (It's important to mix for the full 5 minutes.)
- Transfer 1/3 of the batter to a bowl and whisk in the cocoa powder. Stir the coconut into the remaining batter.
- Pour the coconut batter into the pan; then spoon the chocolate batter around. Run a knife through the batter, cutting the batters together to create a marbled effect. (Do not stir.) Bake until a toothpick inserted into the middle of the cake comes out clean, about 1 hour 15 minutes.
- Let the cake cool in the pan. Invert the cake onto a stand or plate, slice, and serve.
MARBLE CAKE I
A good practical cake, one that I make quite often.
Provided by Carol
Categories Desserts Chocolate Dessert Recipes
Time 55m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.
- Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.
- Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.
- Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.
Nutrition Facts : Calories 280.5 calories, Carbohydrate 41.2 g, Cholesterol 63.6 mg, Fat 11.1 g, Fiber 1 g, Protein 5 g, SaturatedFat 6.6 g, Sodium 303.9 mg, Sugar 21.3 g
MARVELOUS MARBLE CAKE
Pound cake and chocolate make the best marble cake. - Ellen Riley, Birmingham, Alabama
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 16
Steps:
- In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.
Nutrition Facts : Calories 683 calories, Fat 33g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 330mg sodium, Carbohydrate 97g carbohydrate (79g sugars, Fiber 1g fiber), Protein 5g protein.
THE BEST MARBLE CAKE
I found the recipe of the cake some time ago on Duncan Hines. While the icing comes from one of the books of BHG. It is the best marble cake I ever had. Made on several occasions for company, and they couldn't stop eating it.
Provided by Engineer in the Kit
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 375.
- Spray Bundt cake with non-stick.
- Microwave chocolate with 20-30 sec intervals. Stir and repeat until most of the chocolate is melt but not all (usually takes 1 minute). I usually do not let it melt completely, which creates a nice effect in the cake.
- Combine cake mix, eggs, vanilla extract, sour cream, vegetable oil, sugar and water. Beat on high for around 3 minutes.
- Stir third of the batter into the melted chocolate, mix well.
- Spread half of the vanilla batter in the pan, then the chocolate batter and then the rest of the vanilla batter. Swirl the batters with a butter knife to create the marble effect.
- Bake for 35-40 minutes, cool for 20 minutes in pan, remove from pan and cool completely.
- For the icing: melt the chocolate and butter (you can do this in the microwave as well, but be careful).
- Cool the mix for 5-10 minutes, add sour cream and then the powdered sugar 1 cup at a time.
- Spread the icing on the cake when it has cooled completely.
Nutrition Facts : Calories 602.7, Fat 33, SaturatedFat 13, Cholesterol 92.1, Sodium 346.1, Carbohydrate 76.2, Fiber 2.1, Sugar 57.6, Protein 5.9
MARBLE CAKE
Spoonfuls of vanilla and chocolate swirl together to make this delightful marble cake for dessert.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Yield Makes one 9-by-5-inch loaf
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
- In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
- Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
- Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
MARBLED POUND CAKE
This rich pound cake features the classic combination of chocolate and peanut butter. Buttermilk in the batter lends to its moist texture.-Kelly McDonald, Edinburg, Texas
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Combine buttermilk and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Beat in melted peanut butter chips., Pour 2 cups batter into a small bowl; stir in melted chocolate chips. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Cover with chocolate batter. Top with remaining plain batter; swirl with a knife., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine chips. In a small saucepan, bring cream to a boil. Remove from heat and pour over chips. Let stand 5 minutes; stir until smooth. Cool 2 minutes; drizzle over cake.
Nutrition Facts :
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