CHOCO SWIRL RECIPES
CHOCOLATE SWIRL CAKE RECIPE - FOOD.COM
Make and share this Chocolate Swirl Cake recipe from Food.com.
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 1 cake
Number Of Ingredients 12
Steps:
- Cream butter and sugar together until light and fluffy.
- Add eggs, beating in one at a time.
- Sift over flour and baking powder and fold into butter mixture.
- Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
- Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
- Swirl the mixtures together with wooden skewer.
- Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
- Cool cake a little. Turn out onto a cake rack and ice when cold.
- Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
- Add water and mix to combine. Spread over cake when cool.
- If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.
Nutrition Facts : Calories 3468.4, FatContent 205.3, SaturatedFatContent 123.5, CholesterolContent 1061.9, SodiumContent 2098.8, CarbohydrateContent 384.5, FiberContent 14.7, SugarContent 241.2, ProteinContent 45.3
CHOCOLATE SWIRL ZUCCHINI SHEET CAKE RECIPE | ALLRECIPES
With a unique twist on the favorite chocolate zucchini cake, this recipe adds an attractive swirl of cream cheese that will have everyone asking for more. This cake can easily have other variations. I have made it without the cream cheese swirl/chips topping and have frosted the cake. I have also added other topping such as coconut, nuts, and caramel. You are limited only by your imagination.
Provided by Linda
Categories Fruits and Vegetables Vegetables Squash
Total Time 1 hours 25 minutes
Prep Time 30 minutes
Cook Time 25 minutes
Yield 1 sheet cake
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Spray a sheet cake pan with cooking spray. Sift together the flour, cocoa powder, baking soda, and salt.
- In a mixing bowl, beat together 3 cups of sugar with canola oil with an electric mixer on low speed until the mixture is smooth; add 3 eggs one at a time, and beat again to combine. Beat in zucchini and vanilla until well combined. Beat the flour mixture into the sugar mixture by fourths, alternating with 1/4 cup of buttermilk after every portion of flour mixture. Mix the batter for 1 minute on medium-high speed, and pour the batter into the prepared baking pan.
- In a bowl, mix together the cream cheese and 1/4 cup of sugar until thoroughly combined, then mix in 1 egg until the cream cheese mixture is smooth. Spoon dollops of the cream cheese here and there over the cake batter, and swirl the cream cheese mixture through the batter with a table knife to make a marbled effect. Sprinkle the milk chocolate and semisweet chocolate chips over the cake.
- Bake in the preheated oven until a toothpick inserted into the chocolate portion of the center of the cake comes out with moist crumbs, 25 to 30 minutes. Cool on a rack.
Nutrition Facts : Calories 376.6 calories, CarbohydrateContent 45.6 g, CholesterolContent 42.8 mg, FatContent 20.8 g, FiberContent 1.4 g, ProteinContent 4.6 g, SaturatedFatContent 4.9 g, SodiumContent 260.3 mg, SugarContent 31.8 g
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