"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Marble Cake Recipe

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This recipe for Marble Cake, by , is from The Aitken Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Wilson
Added: Monday, June 18, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkge plain yellow cake mix
1 c. sour cream
1/2 c. veg. oil
4 tbsp (1/2 stick( butter, melted
4 large eggs
1 tsp pure almond extract
2 sq. (1 oz each) semisweet choc., coarsely chopped
1 tbsp. milk
1 tbsp. water

Directions:
Directions:
Preheat ove to 350. Mist 10-inch tube pan with veg oil spray and dust with flour. Shake out excess. Place cake mix, sour cream, oil, melted butter, eggs, and almond extract in large mixing bowl. Blend on low speed for 1 minute. Scrape bowl. Beat 2 min more. Batter sould look well blended. Meanwhile, melt the semi-sweet choc. with the milk and water over medium heat, stirring often until melted and smooth. Cool slightly. Pour the batter into the pan smoothing it out with the rubber spatula. Drop the chocolate mixture by spoonfuls over the batter. Marble the batter by swirling the chocolate through it with a knife. Bake until golden brown and springs back when lightly pressed with your finger, 40 to 45 minutes. Remove pan from the oven and place in on a wire rack to cool for 20 minutes. Meanwhile, prepare the frosting. Invert cake so that whatever side you like is up. Pour the frosting (or spread it if it is thck). Allow cake to cool completely, 30 minutes more, then serve. Store covered at room temp. for up to 1 wk. Or freeze, wrap in foil for up to 6 months. Thaw cake overnight on counter before serving.

 

 

 

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