Rating: 4 stars
228 Ratings
  • 5 star values: 111
  • 4 star values: 32
  • 3 star values: 43
  • 2 star values: 36
  • 1 star values: 6

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Credit: Wendell Webber

Recipe Summary test

hands-on:
35 mins
total:
1 hr 10 mins
Yield:
Serves 16
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For the cake:Heat oven to 350° F. Lightly coat a 9-by-13-inch baking pan with vegetable cooking spray; set aside.

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  • In a medium bowl, combine the cocoa, 1/4 cup granulated sugar, and 1/4 cup water. In a large bowl, with an electric mixer on medium-high, beat the butter with the remaining sugar until light and fluffy. Reduce speed to low, add the remaining ingredients, and beat until smooth.

  • Spoon 2 cups of the vanilla batter into the bowl with the cocoa mixture; blend until smooth. Pour the vanilla batter into baking pan. Spoon in the chocolate batter to create six puddles on top of the vanilla batter. Using a knife, drag through the two batters to marbleize.

  • Bake 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.

  • For the frosting:Melt the chocolate in a Pyrex measuring cup in a pan of simmering water; stir. In a medium bowl, with an electric mixer on medium speed, beat the butter, sugar, and melted chocolate, adding just enough milk to make a spreadable frosting. Frost the cooled cake.

Nutrition Facts

calcium 74mg; 380 calories; carbohydrates 61g; cholesterol 62mg; fat 15g; fiber 2g; iron 2mg; protein 5mg; saturated fat 9g; sodium 237mg.
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