Best Chocolate Chip Marble Cake Recipes
CHOCOLATE CHIP MARBLE CAKE
Wow! What a great cake to take to a potluck. They'll be asking, "How'd you do it?"
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h55m
Yield 15
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease, or spray with baking spray with flour, bottom of 13x9-inch pan.
- In small bowl, toss 1/2 cup of the chocolate chips with 1 tablespoon dry cake mix. Make cake mix as directed on box, using remaining cake mix, water, oil and egg whites. Stir in the 1/2 cup coated chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. Stir chocolate syrup into reserved batter. Drop by tablespoonfuls randomly in 8 mounds in pan. Cut through batters in S-shaped curves. Turn pan one-fourth turn; repeat.
- Bake 34 to 38 minutes or until toothpick inserted in center of chocolate comes out almost clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake; drizzle with additional chocolate syrup. Store loosely covered.
Nutrition Facts : Calories 340, Carbohydrate 53 g, Cholesterol 0 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 290 mg, Sugar 36 g, TransFat 2 g
CHOCOLATE CHIP MARBLE CAKE
Number Of Ingredients 8
Steps:
- 1 Heat oven to 350°. Generously grease bottom only of rectangular pan, 13 x 9 x 2 inches, with shortening. 2 Make cake mix as directed on package, using water, oil and egg whites. Stir in 1/2 cup of the chocolate chips. Reserve 1 cup of the batter. Pour remaining batter into pan. 3 Stir 1/4 cup chocolate syrup into reserved batter. Drop by generous tablespoonfuls randomly in 6 to 8 mounds onto batter in pan. Cut through batters with spatula or knife in S-shaped curves in one continuous motion. Turn pan 1/4 turn, and repeat cutting for swirled design. 4 Bake about 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Stir remaining 1/4 cup chocolate chips into frosting. Spread frosting over top of cake drizzle with additional chocolate syrup. Store loosely covered at room temperature.High Altitude (3500 to 6500 feet): No changes.1 Serving: Calories 385 (Calories from Fat 155) Fat 17g (Saturated 8g) Cholesterol 0mg Sodium 250mg Carbohydrate 55g (Dietary Fiber 1g) Protein 3g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 4% Iron 4%.Betty's Tip Check your chips-be sure to use only miniature semisweet chocolate chips in this recipe. Larger chips in the batter will sink to the bottom of the cake.
Nutrition Facts : Nutritional Facts Serves
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