Chocolate Marble Cake

Hi Chocolate Cake Makers,

Did someone say...

Chocolate Marble Cake ?

1/3 c Butter
1 c Sugar
2 ts Baking powder
1 ea Chocolate, unsweetened, squares
1 ts Vanilla
2 ea Egg, well beaten
1 1/2 c Flour
1/2 c Milk
1 tb Butter

Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well.

Sift flour and baking powder and add alternately with the milk to the first mixture.

Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together.

To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350 degrees F about 40 minutes.

Tell me what you think.

God Bless,
Yoon Ho Um

P.S. Chocolate Mint Layer Cake, Chocolate Orange Cake or Chocolate Raspberry Marbled Cake, which one do you want the recipe for...?

Chocolate Layer Cake

Hi Chocolate Caker Eaters,

How about some good ole chocolate cake... Chocolate Layer Cake, yum!

Here ya go:

Chocolate Layer Cake

2 1/4 c Sifted Unbleached Flour
1 ts Baking Powder
1/2 ts Baking Soda
1/2 ts Salt
3/4 c Butter Or Regular Margarine
1 1/2 c Sugar
2 lg Eggs
1 ts Vanilla
2 oz Unsweetened Chocolate, Melted And Cooled (2 Sqrs)
1 c Cold Water
Dark Chocolate Icing (Below)

Sift the flour, baking powder, baking soda, and salt together in a small bowl and set aside.

Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate.

Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans.

Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling.
Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice.

DARK CHOCOLATE ICING:
Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth.

And there you have it. Who doesn't love chocolate layered cake?

God Bless,
Yoon Ho Um

P.S. Wait until you make "my" next chocolate cake recipe: Chocolate Marble Cake!