Recipe: Chocolate Fudge Marble Cake with Chocolate Cream Frosting

CHOCOLATE FUDGE MARBLE CAKE

2 1/3 cups Gold Medal ail-purpose flour
1 1/2 cups sugar
1/2 cup shortening
3/4 cup buttermilk
1/2 cup water
1/2 cup chocolate-flavored syrup
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon vanilla
2 eggs
1/2 cup chocolate-flavored syrup, divided use
Chocolate Cream Frosting (recipe follows)
1 to 2 tablespoons chocolate-flavored syrup (for garnish)

Heat oven to 350 degrees F. Grease and flour rectangular (13x9x2-inches pan), or 2 round (9x1-inch) pans.

Beat all ingredients except 1/2 cup chocolate syrup, the frosting and 1 tablespoon chocolate syrup on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally: reserve 1/2 cup batter. Pour remaining batter into the prepared pan(s).

Mix remaining 1/2 cup chocolate syrup into reserved batter. Pour over batter in rectangular pan (or pour half of the mixture over batter in each round pan). Cut through batter several times for marbled effect.

Bake rectangle about 40 minutes, 9-inch rounds about 35 minutes or until toothpick inserted in center comes out clean. Cool round pans 10 minutes; remove from pans. Cool completely.

Frost rectangle or fill and frost layers with Chocolate Cream Frosting; drizzle 1 to 2 tablespoons chocolate syrup over top. Refrigerate any remaining cake.

CHOCOLATE CREAM FROSTING

1 cup whipping (heavy) cream
1/4 cup chocolate-flavored syrup

Beat whipping cream and chocolate syrup in chilled bowl on high speed until stiff.

Makes 1 (13x9-inch) or 1 (9-inch, 2 layer) cake
Source: Oster Hand/Stand Mixer Manual, Model 2382, Sunbeam Products, Inc., 1995