Vanilla Fudge Marble Cake
November 26th, 2012
I miss blogging and I miss you all my dear friends, but I can’t update the blog frequently like before, please accept my apology for this. Thanks everyone for lovely emails, I’ll answer them very soon.
This cake is easy and delicious, I like marble cakes.
Let’s make Vanilla Fudge Marble Cake:
Cake
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10 inch fluted tube pan.
1. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
Preheat oven to 350 °F (176 °C) .
2. In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds.
3, 4. Add sugar and vanilla; beat until fluffy.
5, 6. Add eggs 1 at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.
7. Alternately, add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined.
8. Reserve 2 cups batter.
9. Pour remaining batter into the prepared pan.
10. In a small mixing bowl combine chocolate flavored syrup and reserved 2 cups batter.
11. Beat on low speed until well combined.
12. Pour chocolate batter over vanilla batter in pan. Do not mix.
13. Bake about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack
14. Remove cake from pan; cool thoroughly on wire rack.
Semisweet Chocolate Icing
15. In small saucepan heat semisweet chocolate pieces, butter, corn syrup, and vanilla over low heat, stirring until chocolate melts and mixture smooth. Use Immediately.
16. Drizzle cake with semisweet chocolate icing.
Vanilla Fudge Marble Cake
From: bgh.com / Servings: 12
PDF Text Only / Print With Images
| Cake 3/4 cup butter, softened 2 eggs 2 3/4 cups all purpose flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 1/2 cups sugar 2 tsp vanilla 1 1/4 cups buttermilk, or sour milk 2/3 cups chocolate flavored syrup 1 recipe Semisweet Chocolate Icing Semisweet Chocolate Icing 1/2 cup semisweet chocolate pieces 2 tbsp butter 1 tbsp light colored corn syrup 1/4 tsp vanilla
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Cake Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10 inch fluted tube pan. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside. Preheat oven to 350 °F (176 °C) . In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs 1 at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Alternately, add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Pour remaining batter into the prepared pan. In a small mixing bowl combine chocolate flavored syrup and reserved 2 cups batter. Beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix. Bake about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on wire rack. Remove cake from pan; cool thoroughly on wire rack. Semisweet Chocolate Icing In small saucepan heat semisweet chocolate pieces, butter, corn syrup, and vanilla over low heat, stirring until chocolate melts and mixture smooth. Use Immediately. Drizzle cake with semisweet chocolate icing. |
Notes and Tips
Buttermilk Substitute (from: About.com)
Milk (just under one cup)
1 tbsp lemon juice or white vinegar
Place a tablespoon of lemon juice or white vinegar in a liquid measuring cup. Add enough milk to bring the liquid up to the one-cup line. Let stand for five minute. Then, use as much as your recipe calls for.
I used Hershey’s chocolate flavored syrup.
I used Hershey’s semisweet chocolate chips.
miammmm!!!!!
Looks beautiful and delicious!