Marble Layer Cake with Chocolate Frosting
NOTE: A little
melted semisweet chocolate is beaten into half the batter. The two
batters are then spooned into the cake pans and swirled with a
butter knife. Melt the chocolate in a microwave (set at 50 percent
power, stirring every minute or so until smooth) or a double
boiler.
1 recipe Basic Yellow Cake, with changes below
1 recipe Chocolate Buttercream or Chocolate Decorating Frosting
INSTRUCTIONS:
1. Follow master recipe for Basic Yellow Cake, making the following changes: Equally divide batter between two bowls. Stir 11/2 ounces melted and cooled semisweet chocolate into one bowl and mix well. Drop several spoonfuls of yellow batter in various spots around one prepared cake pan. Drop several spoonfuls of chocolate batter in different places in same pan. Repeat until half of each batter has been used. Being careful not to touch bottom or sides of pan, gently draw butter knife through batters to create swirls. Smooth out batter. Repeat with remaining batter in second pan.
2. When layers are cool, frost cake.