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Serena’s White Marble Chocolate Layer Cake with Milk Chocolate Fudge Icing..
Devils Food Cake
3/4 cup unsweetened cocoa
1 1/3 cups granulated sugar
1 1/4 cups milk, scalded
2 cups cake flour, sifted or stirred before measuring
1 1/4 teaspoons baking soda
1 teaspoon salt
2/3 cup shortening
3 eggs
1 1/4 teaspoons vanilla extract

Grease two 9-inch layer cake pans and line bottoms with wax paper. Grease wax paper. Sift the cocoa with 1/3 cup sugar; pour into the milk gradually; stir until well blended. Set aside to cool. Sift together flour, remaining 1 cup sugar, soda, and salt. Add shortening and half of the cooled cocoa and milk mixture. Beat at medium speed of an electric hand-held mixer. Add eggs, vanilla, and remaining cocoa and milk mixture. continue beating for about 2 minutes, scraping bowl with a spatula occasionally. Reserve  some of the batter to marble your White cake with …
Pour into prepared pans. Bake at 350° for 25 to 30 minutes. DO NOT OVER COOK.. you want to be moist… Cool in the pans for 5 minutes; turn out on racks
White Marble Cake
Temp 350 degrees Time 30-35 minutes

1/2 cup butter
1 cup sugar
2 cups flour
3 teaspoons baking powder
1/4 tsp salt
2/3 cup milk
1 tsp vanilla
4 egg whites

Reserved Batter from your Devils Food Cake.. (Save till last step don’t add yet…)

Cream the butter and add the sugar until well blended.
Sift the dry ingredients together and add them to the butter and sugar alternately with the milk.
Add the flavoring.
Beat the egg whites until stiff but not dry. Fold them into the cake batter  pour into two  9 inch greased layer cake pans, take reserved Devils food cake batter and  dollop all over cake with spoon then take butter knife and carefully swirl into batter NOT MIX.. SWRIL… then bake at

350 degrees for 30 to 35 minutes. DON”T OVER BAKE.. take out and cool…

Milk Choc Icing

1/2 c melted butter, 2/3 c cocoa, 3 cups powdered sugar, 1/3 c heavy cream, 1 tsp vanilla.. and remember to double for large cakes or layer cakes.. =)

 

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