MARBLE CAKE BOX MIX RECIPES

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MARBLE CAKE - BETTY CROCKER



Marble Cake - Betty Crocker image

Swirl Betty Crocker® yellow cake mixes to create a delicious dessert.

Categories     Everyday    Cake

Total Time 02 hours 20 minutes

Number Of Ingredients 10

1 box Betty Crocker® SuperMoist® yellow cake mix
115 grams butter, softened
150 ml water
2 teaspoons vanilla
3 eggs
1 boxBetty Crocker® SuperMoist® milk chocolate cake mix
115 grams butter, softened
250 ml water
3 eggs
1 containers Betty Crocker® milk chocolate frosting

Steps:

  • Heat oven to 180°C. Grease bottoms only of 2 (20 or 23cm) round cake pans with shortening or cooking spray.
  • In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
  • In another large bowl, beat chocolate cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
  • Spoon yellow and chocolate cake batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
  • Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
  • On a serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 55 grams frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.

TIRAMISU CAKE RECIPE - BETTYCROCKER.COM



Tiramisu Cake Recipe - BettyCrocker.com image

Turn your favorite Italian restaurant treat into a spectacular cake, starting with a cake mix and coffee. This is a great make-ahead recipe, since the cake tastes better the longer it sits.

Provided by Paula Kittelson

Total Time 5 hours 0 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 13

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
3/4 cup hot brewed espresso coffee or very strong coffee
2 tablespoons cognac
2 tablespoons powdered sugar
3 cups mascarpone cheese
1 1/2 cups powdered sugar
2 tablespoons cognac
3 teaspoons vanilla
1 cup cold whipping cream
3 tablespoons Dutch processed or regular unsweetened baking cocoa
Chocolate-covered coffee beans
3 oz dark baking chocolate, coarsely chopped

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pans). Grease 2 (9-inch) round cake pans with shortening; line pans with cooking parchment paper. Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans.
  • Bake 25 to 29 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
  • In small bowl, mix coffee syrup ingredients. Set aside to cool.
  • Meanwhile, in large bowl, beat mascarpone cheese, 1 1/2 cups powdered sugar, 2 tablespoons cognac and the vanilla with electric mixer on medium speed until smooth. In small bowl, beat whipping cream with electric mixer on high speed until stiff peaks form. Gently fold whipped cream into mascarpone mixture until combined.
  • To assemble, cut each cake horizontally to make 2 layers. Place 1 cake layer on plate; moisten generously with coffee syrup, then spread with about 1 cup of the filling. Repeat with remaining 3 cake layers. Spread remaining filling over top and side of cake.
  • Sprinkle cocoa over cake. Arrange coffee beans around top edge of cake. Sprinkle chopped chocolate around bottom edge of cake. Refrigerate at least 3 hours before serving.

Nutrition Facts : Calories 630 , CarbohydrateContent 49 g, CholesterolContent 145 mg, FatContent 8 1/2 , FiberContent 0 g, ProteinContent 4 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 310 mg, SugarContent 35 g, TransFatContent 1 g

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