MARBLE SHEET RECIPES

Steps:

• Heat oven to 350°F. Grease and flour 15x10x1-inch baking pan. Set aside.
• Stir together flour, baking powder and salt in bowl. Set aside.
• Beat 1 1/2 cups sugar and 3/4 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add 1 egg at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
• Place 1 1/2 cups batter into another bowl. Add remaining 1/4 cup sugar, 1/4 cup cocoa and water; stir until well mixed.
• Spoon 3/4 of plain batter into bottom of prepared pan. Spoon chocolate batter over plain batter. Spoon remaining plain batter on top, allowing some of chocolate batter to show through. Swirl batters together gently with knife or spatula for marbled effect.
• Bake 22-27 minutes or until toothpick inserted in center comes out clean. Remove from oven. Cool completely.
• Beat 1/2 cup butter in bowl at medium speed until creamy. Gradually beat in powdered sugar, 2/3 cup cocoa, 2 tablespoons milk and vanilla. Continue beating, adding enough milk for desired spreading consistency. Frost cooled cake.

Steps:

• Heat oven to 350°F. Spray bottom and sides of 15x10x1-inch pan with cooking spray. In small bowl, mix flour, baking powder and salt; set aside.
• In large bowl, beat 1 cup softened butter and the granulated sugar with electric mixer on medium speed 2 minutes, scraping bowl occasionally, until fluffy. Beat in eggs, one at a time, just until smooth. Beat in 2 teaspoons vanilla. On low speed, beat in one-third of the flour mixture, then half of the milk, beating well after each addition, just until smooth. Repeat with flour mixture and milk, ending with flour mixture, scraping side of bowl occasionally. Spread 4 cups vanilla batter evenly in pan.
• To remaining batter, beat in 3 tablespoons baking cocoa and the baking soda with spoon until well blended. Spoon chocolate batter by generous tablespoonfuls evenly onto vanilla batter. Cut through mixture several times with knife for marbled design. Tap pan on counter 2 or 3 times to eliminate air bubbles from batter.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
• In medium microwavable bowl, microwave chocolate chips uncovered on High 60 to 90 seconds; stir until smooth. Cool 5 minutes. Add remaining Frosting ingredients to bowl, and beat with electric mixer on medium speed until smooth and creamy, scraping side of bowl occasionally. Spread on top of cake. To serve, cut into 6 rows by 4 rows. Store loosely covered at room temperature.