Butterscotch Marble Cake
Makes: 12 servings
Prep: 20 minutes
Bake: 55 minutesCool: 2 hours
Ingredients:
1 package 2-layer-size white cake mix
1 4-serving-size package instant butterscotch pudding mix
1 cup water
1/4 cup cooking oil
4 eggs
1/2 cup chocolate-flavored syrup
2 ounces sweet baking chocolate, cut up
2 tablespoons butter or margarine
3/4 cup sifted powdered sugar
1 tablespoon hot water
Hot water (optional)
Directions
1. Grease and flour a 10-inch fluted tube pan; set aside.
2. In a large mixing bowl combine cake mix, pudding mix, water, oil, and eggs. Beat with an electric mixer on low speed until combined. Beat at medium speed for 2 minutes, scraping side of bowl often.
3. Transfer 1-1/2 cups of batter to another bowl; stir in the chocolate-flavored syrup. Pour light batter into the prepared pan. Spoon chocolate batter over top. Using a knife, gently cut through batters to marble.
4. Bake in a 350 degree F oven for 55 to 60 minutes or until a toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 15 minutes. Remove cake from pan and cool completely on wire rack.
5. Meanwhile, for the icing, melt sweet baking chocolate and butter or margarine over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and 1 tablespoon hot water. Stir in additional hot water, if needed, to reach drizzling consistency.
6. Drizzle cake with icing. Makes 12 servings.
Nutrition Facts
Servings Per Recipe 12 servings Calories372, Total Fat (g)13, Saturated Fat (g)4, Cholesterol (mg)76, Sodium (mg)388, Carbohydrate (g)62, Fiber (g)1, Protein (g)5, Percent Daily Values are based on a 2,000 calorie diet
Source: http://www.bhg.com/recipe/chocolate-cakes/butterscotch-marble-cake/
Cream Caramel Cake
Ingredients
1 cup butter
5 eggs, separated
1 cup buttermilk
3 cups sifted cake flour
1 tsp. baking powder
1 tsp. baking soda
1/8 tsp. salt
2-1/2 cups sugar
5 Tbsp. total mocha syrup, coffee liqueur, and Irish cream liqueur*
2 tsp. vanilla extract
1 recipe Irish Cream Frosting
Directions
1. Allow butter, egg yolks, egg whites, and buttermilk to stand at room temperature for 30 minutes. Meanwhile, grease and flour three 9-inch round cake pans; set aside. In a bowl stir together flour, baking powder, baking soda, and salt. Set aside. Preheat oven to 350 degrees F.
2. In a mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Beat in sugar until well combined. Beat in egg yolks one at a time. Beat on high speed for 5 minutes.
3. Alternately add flour mixture and buttermilk to butter mixture, beginning and ending with flour mixture. Beat on low speed after each addition just until combined. In a bowl combine mocha syrup, coffee liqueur, Irish cream liqueur, and vanilla. Gently stir into cake batter.
4. Thoroughly wash beaters. In a mixing bowl beat egg whites on medium to high speed until stiff peaks form (tips stand straight). Fold 1 cup of the beaten egg white mixture into the egg yolk mixture; fold remaining egg whites into egg yolk mixture.
5. Divide batter among prepared pans. Bake for 20 to 25 minutes or until tops spring back when touched. Cool cakes in pans on wire racks for 10 minutes. Remove cakes from pans; cool thoroughly on racks.
6. To assemble cake, place one cake layer on a serving plate. Spread top of cake with 3/4 cup of the Irish Cream frosting. Top with a second cake layer. Spread top of cake with 3/4 cup frosting. Top with remaining cake layer. Spread remaining frosting on top and sides of cake. Makes 12 to 16 servings.
Irish Cream Frosting: In a mixing bowl beat 1 cup butter, softened, with an electric mixer on medium to high speed until smooth. Gradually add 2 cups powdered sugar, beating well. Slowly beat in 6 tablespoons total: mocha syrup, coffee liqueur, and Irish cream liqueur.* Beat in 2 tablespoons vanilla. Gradually add 6 cups powdered sugar, beating until smooth and of spreading consistency.
Note: Strong brewed coffee may be substituted for the liqueurs.
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