Marvelous Marble Cake Parve Recipes

MARBLE CAKE I

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.

MARVELOUS MARBLE CAKE

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.

MARVELOUS MARBLE CAKE

Steps:

• lightly grease 20cm ring pan, cover with grease paper.
• beat butter, essence and caster sugar in a small bowl with an electiric mixer until light and fluffy.
• add eggs.
• beating well.
• transfer to a large bowl and fold in sifted flour and milk in 2 batches.
• divide mixture evenly between 3 bowls.
• 1st bowl:.
• tint mixture pink.
• 2nd bowl:.
• stir sifted cocoa and extra milk.
• 3rd bowl:.
• add extra milk.
• drop spoonfools of each mixture into pan.
• run knife through to give a marbled effect.
• bake in a moderate oven for about 40 minutes.
• stand 5 minutes.
• turn onto cooling rack.
• icing:.
• beat butter with electric mixer until as white as possible.
• beat in sifted icing sugar and milk in 2 batches.
• divide mixture into 2 bowls.
• tinting one pink.
• drop spoonfools of each onto cake, use spatula to give marbled effect.

MARBLE CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray or lightly butter two 9-inch cake pans. Set aside.
• Sift the cake flour, baking powder, and salt together in a large bowl. Set aside.
• With a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add the granulated and brown sugars and beat on high speed for 3-4 minutes until creamed. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the eggs then the egg yolks one at a time, then add the vanilla extract. Beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. With the mixer running on low speed, add the dry ingredients in 3 additions, alternating with the buttermilk and mixing each addition just until incorporated. Do not overmix. Use a whisk to rid any large lumps, if needed. The batter will be slightly thick.
• Remove 1 cup of yellow batter and pour into a medium bowl. Melt 4 ounces of chocolate in the microwave, stopping and stirring every 20 seconds until completely smooth. Pour chocolate into the 1 cup of yellow batter you set aside and stir until combined.
• Pour an even layer of the yellow batter into each cake pan. Spoon chocolate batter on top, as shown in the photo above. Pour remaining yellow batter on top of the chocolate. Using a knife, swirl the two batters together. Don't worry if it's not perfect.
• Bake the layers for 22-27 minutes, or until a toothpick inserted into the center of one cake comes out clean. Mine usually take 24 minutes. During bake time, loosely cover the cakes with aluminum foil if you find the tops are browning too quickly. Remove cakes from the oven and allow to cool completely in the pans set on a wire rack.
• With a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed in a large bowl until smooth and creamy, about 1 minute. Add confectioners' sugar, cocoa powder, salt, vanilla, and cream with the mixer running on low. Once added, increase to high speed and beat for 3 full minutes. Add 1-2 more Tablespoons confectioners' sugar if frosting is too thin or 1-2 more Tablespoons of cream if frosting is too thick. Taste the frosting and add a pinch more salt if it's too sweet.
• If needed, level cakes to create a flat surface (I usually use a knife, be careful doing this!). Place 1 cake layer on a cake stand or large serving plate. Evenly spread about 3/4 cup frosting on top. Top with 2nd cake and spread the remaining frosting all over the sides and top. Decorate with sprinkles if desired. Slice and serve.
• Cover any leftover cake and store at room temperature for 2-3 days or in the refrigerator for up to 5 days.

MARVELOUS MARBLE CAKE - PARVE

Steps:

• Cream sugar and margarine.
• Mix in eggs and vanilla.
• Mix Flour and baking powder.
• Add flour mixture and water, alternately in small amounts.
• Pour 2/3 of mixture into a 9X13 inch pan, pour on melted chocolate, pour on remaining batter.
• Swirl with a knife.
• Bake at 350 degress for 1 hour.

MARBLE CAKE FROM SCRATCH

Steps:

• Put the first 5 ingredients into the bowl of your mixer. Mix on low speed for at least 30 seconds to combine.
• Add the softened butter (cut into pieces) mix on low speed just until it looks like coarse sand. The dry ingredients will be moistened/coated by the butter and will stick to together if you press some between two fingers. Don't over-mix or it will turn into a large dough-like ball.
• Add the eggs 1 at a time, mixing until blended.
• Add the vanilla to the 1 1/4 cup buttermilk. With the mixer on lowest speed gradually pour into the mixer. Increase the speed to #2 or # 3 (on a KitchenAid mixer). Mix for about 2 minutes, batter will be smooth and fluffy. If you are using a hand mixer rather than a stand mixer, mix a bit longer.
• Mix 4 Tablespoons unsweetened cocoa powder with 3 to 4 Tablespoons very hot water. Stir until smooth & set aside.
• Put 1 1/2 cups cake batter into a medium sized bowl and stir in the chocolate mixture to create chocolate batter. Set aside.
• Put about a cup of yellow batter into each of the three pans & spread, then add a few dollops of chocolate batter by the spoonful to each of the pans. Swirl with offset spatula or knife (we usually use something about 1/2 inch wide). Add more yellow batter by the spoonful, adding chocolate batter here and there until finished. Swirl this newly added yellow and chocolate. Be careful not to over-swirl- you'll lose the contrasting colors.
• Bake at 325 degrees for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 5-10 minutes, then turn out.