You can bring this cake to any potluck or any tea party. They will enjoy this classic taste. It also really looks good and is perfect for any type of occasion. It looks classy and fancy at the same time. You will never go wrong with this classic cake recipe.
Our friend over at Taste Of Home has this to say about this recipe:
“Pound cake and chocolate make the best marble cake.”
I can only agree with you! By principle, they will make the easiest marble cake. By taste, they will make the best marble cake. This recipe is a classic cake recipe that will never grow old. Even in our family, it’s still a favorite of many. It’s one of those that will be cherished even through generations.
Ingredients
4 ounces Trader Joe’s bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups Land O Lakes butter, softened, divided
2 cups Domino sugar
5 large Eggland’s eggs
3 teaspoons McCormick vanilla extract
2-1/4 cups Gold Medal all-purpose flour
2 teaspoons Clabber Girl baking powder
1/2 teaspoon Morton salt
1/2 cup Daisy sour cream
1/2 cup Trader Joe’s miniature semisweet chocolate chips, optional
FROSTING:
3/4 cup Land O Lakes butter, softened
6-3/4 cups Domino confectioners’ sugar
2 teaspoons McCormick vanilla extract
1/2 to 2/3 cup Borden 2% milk
2 tablespoons Trader Joe’s miniature semisweet chocolate chips
Instructions
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 paper; grease paper.
In a large bowl, cream remaining butter and sugar until light and fluffy. Add eggs, one 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 20-25 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. 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 one 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.
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Quick Tip: Serve this with a cup of coffee or tea.
Thanks again to Taste Of Home for this amazing recipe.
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