MARBLE CAKE USING YELLOW CAKE MIX RECIPES

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.

Steps:

• Preheat oven to 350 degrees. Grease and flour a 8 - 10 cup capacity Bundt or tube pan and set aside. I like to use Bakers Joy Pan Spray with flour.
• In a large mixing bowl, separate the eggs and beat the eggs whites using an electric mixer on high until stiff: set aside.
• In a separate bowl on med-high speed, cream the butter and 1 1/2 cup of sugar until creamy.
• Add the egg yolks and vanilla, mix to combine. Add the flour alternately with the buttermilk and mix on low speed.
• Gently fold in the egg whites. The mixture will be thick.Remove 1/3 of the batter and place in a small mixing bowl. Add cocoa and 1/4 cup sugar mix using a spatula.
• Add the yellow cake batter to prepared Bundt or tube pan. Spoon the chocolate mixture on top of the yellow cake batter. Lightly swirl the batter using a butter knife to create a marble look.
• Bake cake for 45 - 50 minutes or until the cake tests done. Remove from oven and allow to cool in pan for 15 minutes before inverting onto a cooling rack and removing from pan.
• When cake cools sprinkle powdered sugar on top or top with a chocolate fudge icing (recipe below). Both versions are equally delicious.
• To make the Chocolate Fudge Icing: Sift the powdered sugar and cocoa together. Whisk in the milk one tablespoon at a time. You want a semi thick, but pourable consistency. Pour along the top of the cooled cake and let the icing run down the sides.