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Category: Desserts
Prep Time: Cook Time: Total Time:
Complete in 1 our 35 minutes
Serves 16
1 square (1 oz.) unsweetened chocolate, coarsely chopped
2 1/4 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup (1/2 stick) butter or margarine, at room temperature
1/4 cup solid vegetable shortening
1 1/4 cup + 1 Tbsp. sugar
2 eggs
1 cup milk
1 tsp. vanilla
1/4 tsp. almond extract
1 Tbsp. strong brewed coffee or water
1/4 tsp. baking soda
Fudge Frosting (recipe under "my recipes, Dips and sauces"
Heat oven to 350. Grease and flour two 8-inch round cake pans.
Melt chocolate in top of a double boiler over hot (not boiling) water, stirring until smooth. Cool slightly.
Combine flour, baking powder and salt on a sheet of waxed paper.
Beat butter and shortening in a large bowl until smooth and creamy. Gradually add 1 1/4 cup sugar, beating until light and fluffy. beat eggs, one at a time.
Beat flour mixture alternately with milk into butter mixture, beginning and ending with flour mixture. Beat in the vanilla and almond extract.
Spoon 1 cup batter into a small bowl. Stir in melted chocolate, remaining 1 Tbsp. sugar, coffee, cinnamon and baking soda.
Spoon chocolate and vanilla batters in equal amounts in alternating blobs on each prepared pan. Using a knife or thin metal spatula, cut through batter to marbleize.
Bake in heated 350 F oven, 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes. Turn cakes out, invert top side up; cool completely. Place a cake layer, top side down, on a platter. Spread 1/2 cup fudge frosting over layer. Place remaining layer, topside up, on top. Spread a thin layer of frosting over sided and top of cake. Spread any remaining frosting over cake.
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Marble Fudge cake
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Category: Desserts
Prep Time: Cook Time: Total Time:
Complete in 1 our 35 minutes
Serves 16
1 square (1 oz.) unsweetened chocolate, coarsely chopped
2 1/4 cup all purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup (1/2 stick) butter or margarine, at room temperature
1/4 cup solid vegetable shortening
1 1/4 cup + 1 Tbsp. sugar
2 eggs
1 cup milk
1 tsp. vanilla
1/4 tsp. almond extract
1 Tbsp. strong brewed coffee or water
1/4 tsp. baking soda
Fudge Frosting (recipe under "my recipes, Dips and sauces"
Heat oven to 350. Grease and flour two 8-inch round cake pans.
Melt chocolate in top of a double boiler over hot (not boiling) water, stirring until smooth. Cool slightly.
Combine flour, baking powder and salt on a sheet of waxed paper.
Beat butter and shortening in a large bowl until smooth and creamy. Gradually add 1 1/4 cup sugar, beating until light and fluffy. beat eggs, one at a time.
Beat flour mixture alternately with milk into butter mixture, beginning and ending with flour mixture. Beat in the vanilla and almond extract.
Spoon 1 cup batter into a small bowl. Stir in melted chocolate, remaining 1 Tbsp. sugar, coffee, cinnamon and baking soda.
Spoon chocolate and vanilla batters in equal amounts in alternating blobs on each prepared pan. Using a knife or thin metal spatula, cut through batter to marbleize.
Bake in heated 350 F oven, 30-35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on racks 10 minutes. Turn cakes out, invert top side up; cool completely. Place a cake layer, top side down, on a platter. Spread 1/2 cup fudge frosting over layer. Place remaining layer, topside up, on top. Spread a thin layer of frosting over sided and top of cake. Spread any remaining frosting over cake.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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