CHOCOLATE SWIRL SUPREME
2 1/3 cups all-purpose flour
1 1/2 cups granulated sugar
1/3 cup unsweetened cocoa powder
2 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup (11/2 sticks) butter, softened
3 large eggs, at room temperature
1 cup milk
1/2 cup boiling water
1 teaspoon vanilla extract
1 teaspoon white vinegar
CHOCOlATE FROSTING
1/2 cup (1 stick) butter
4 oz bittersweet chocolate, coarsely chopped
CREAM CHEESE FROSTING
1 package (3 oz) cream cheese, softened
1/3 cup butter, softened
1 tablespoon honey
1 1/4 cups confectioners' sugar
Preheat the oven to 350°F. . Butter a 9-inch square baking pan. Line with
waxed paper. Butter the paper .. Beat the flour, sugar, cocoa, baking
powder, salt, butter, eggs, milk, water, vanilla, and vinegar in a large
bowl with an electric mixer at medium speed until creamy. . Spoon the batter
into the prepared pan .. Bake for 50-60 minutes, or until the cake shrinks
from the pan sides and a toothpick inserted into the center comes out clean
.. Cool the cake in the pan for 5 minutes. Iurn out onto a rack Carefully
remove the paper and let cool completely .. Chacolate Frosting: Melt the
chocolate and butter in a double boiler over barely simmering water. Set
aside to cool enough to spread (make sure it doesn't set) .. Cream Cheese
Frosting: With mixer at medium speed, beat the cream cheese and butter in a
small bowl until creamy. Add the honey and gradually beat in the
confectioners' sugar .. Spoon alternate dollops of each of the frostings
onto the top of the cake. Use a thin metal spatula to spread the frosting
over. Use a fork to swirl the frostings together to create a marbled effect
Makes one 9-inch caee Prep: 45 min. . Cooking: 50-60 min. . Level: 1 .
Keeps. 2-3 days
Reader's Digest Cakes
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