Chocolate Marble Sheet Cake
Prep: 20 min., Bake: 28 min., Cool: 1 hr.
Makes 12 servings
1 cup butter, softened
1 3/4 cups sugar, divided
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup half-and-half
1/4 cup unsweetened cocoa
3 tablespoons hot water
Mocha Frosting
1. Preheat oven to 325°. Beat butter and 1 1/2 cups sugar at medium speed
with a heavy-duty electric stand mixer 4 to 5 minutes or until creamy. Add
eggs, 1 at a time, beating just until blended after each addition. Beat in
vanilla extract.
2. Sift together flour, baking powder, and salt. Add to butter mixture
alternately with half-and-half, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition, stopping to scrape
bowl as needed.
3. Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot
water, and remaining 1/4 cup sugar until well blended.
4. Spread remaining vanilla batter into a greased and floured 15- x 10-inch
jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently
swirl with a knife or small spatula.
5. Bake at 325° for 23 to 28 minutes or until a wooden pick inserted in
center comes out clean. Cool completely in pan on a wire rack (about 1
hour). Spread top of cake with Mocha Frosting.
Mocha Frosting
Prep: 10 min.
Makes 2 1/3 cups
3 cups powdered sugar
2/3 cup unsweetened cocoa
3 tablespoons hot brewed coffee
2 teaspoons vanilla extract
1/2 cup butter, softened
3 to 4 Tbsp. half-and-half
1. Whisk together sugar and cocoa in a medium bowl. Combine coffee and
vanilla.
2. Beat butter at medium speed with a heavy-duty electric stand mixer until
creamy; gradually add sugar mixture alternately with coffee mixture, beating
at low speed until blended. Beat in half-and-half, 1 Tbsp. at a time, until
smooth and mixture has reached desired consistency.
Mocha-Almond Frosting: Decrease vanilla extract to 1 tsp. Proceed with
recipe as directed, adding 1/2 tsp. almond extract to coffee mixture in Step
1.
Southern Living Magazine Oct. 2008
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