"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Marble Chocolate Raspberry Cake Recipe

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

Amy Clark
Added: Friday, April 4, 2008


3 c flour
1 tbsp baking powder
1/2 tsp salt
1 c unsalted butter
2 c sugar
4 eggs
1 container (8 oz) raspberry yogurt
1/2 c milk
2 tsp vanilla
2 oz semisweet chocolate, melted
2 tbsp unsweetened cocoa
Pink food coloring
12 oz semisweet chocolate, finely chopped
1 1/2 c heavy cream
Raspberries for garnish

Heat oven to 350. Coat 3 9" inch round cake pans with cooking spray. Line bottoms with waxed paper, coat paper with spray. Sift together flour, baking powder and salt in a large bowl. Beat butter in large bowl until smooth, 2 minutes. Add sugar and beat until light colored and fluffy, 5 minutes. Beat in eggs, one at a time; then beat for 1 minute. Mix yougurt and milk in bowl. Beat flour mixture alternately with yogurt mixture into butter mixture. Beat in vanilla. Divide batter into thirds using 2 additional bowls. Leave one bowl as is. Stir melted chocolate and cocoa into second bowl. Tint 3rd bowl with food coloring. Using large spoon drop large dollops of different batters side by side into pans. Swirl with a knife. Bake for 25-30 minutes. Let cool 10 minutes. Invert cakes and cool completely.
For Frosting, place chocolate in bowl. Heat cream in saucepan just until simmering. Pour over chocolate. Let stand 5 minutes, whisk until smooth. Transfer to bowl, Refrigerate until spreadable 45-60 minutes.




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