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19
MARBLE LAYER CAKE
Makes two short 9-inch cakes
¾ cup plus 1 tablespoon unsalted
butter, room temperature, cut into
small cubes, divided
2 cups cake flour, not self rising
2 teaspoons baking powder
½ teaspoon table salt
1 cup granulated sugar
2 large eggs
2 large egg yolks
¼ cup vegetable oil
1 teaspoon pure vanilla extract
2
⁄3 cup sour cream
1 tablespoon unsweetened
cocoa powder
1. Preheat oven to 350°F. Using one table-
spoon of butter, grease two 9-inch round
cake pans and then cut a circle out of
parchment paper to fit the bottom of the
pan.
2. Put the flour, baking powder and salt into
a small bowl. Insert the mixing beaters
into the Cuisinart
®
Hand Mixer. Mix the
dry ingredients on speed 3 to thoroughly
sift. Put the eggs, egg yolks, vegetable oil
and vanilla extract together into a liquid
measuring cup.
3. Put the remaining butter into a large mix-
ing bowl and mix on speed 2 to cream.
Add the sugar and continue to mix on
speed 4 until butter and sugar are well
creamed and fluffy, about 2 minutes.
4. With the mixer on low, add the liquid mix
-
ture and then the sour cream gradually,
until incorporated. Mix in the dry ingredi-
ents in two additions until just incorpo-
rated.
5. Spoon batter evenly among the prepared
pans leaving about 1 cup of the batter in
the mixing bowl.
6. Add the cocoa powder to reserved bat-
ter and mix until incorporated. Spoon
chocolate swirl evenly between two pans
and cut into yellow batter with a knife or
spatula, creating a swirl design.
7. Bake in the middle of the oven for 25 to
30 minutes or until a cake tester comes
out clean.
8. Leave pans to rest on cooling racks for
15 minutes. Remove from pans but leave
until completely cool before frosting*.
*For frosting, we really like the combi-
nation of the Creamy White Chocolate
Frosting (page 20) between the two layers
and then the Rich Chocolate Frosting for
the outside of the cake. (page 19).
Nutritional information per serving:
Calories 280 (41% from fat) • carb. 37g • pro. 4g
• fat 13g • sat. fat 8g • chol. 100mg • sod. 160mg
• calc. 55mg • fiber 1g
FILLED CHOCOLATE
CUPCAKES
Makes 18 cupcakes
Cupcakes:
nonstick cooking spray
1¾ cups unbleached, all-purpose flour
1½ cups granulated sugar
¼ cup plus 2 tablespoons,
unsweetened cocoa powder
1½ teaspoons baking soda
¾ teaspoon table salt
1½ cups water
2 large eggs
1
⁄3 cup vegetable oil
1½ teaspoons pure vanilla extract
1½ teaspoons white vinegar
½ recipe Marshmallow Frosting,
(page 20.)
Ganache Icing:
4 ounces heavy cream
4 ounces semi-sweet or
bittersweet chocolate, chopped
Prepare the cupcakes:
1. Preheat the oven to 350°F. Coat 18 stan-
dard muffin cups well with nonstick cook-
ing spray. Reserve.
2. Put the flour, sugar, cocoa, baking soda,
and salt in a large mixing bowl. Insert the
mixing beaters into the Cuisinart
®
Hand
Mixer. Mix dry ingredients on speed 3 to
thoroughly sift.
3. In a small bowl, whisk the water with the
egg, vegetable oil, vanilla, and vinegar.
While mixing on low speed, slowly add
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