Butterscotch Chocolate Marble Cake Recipes

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CHOCO-SCOTCH MARBLE CAKE



Choco-Scotch Marble Cake image

This recipe was given to me many years ago by a friend. Teaming chocolate with butterscotch for a marble cake makes it more flavorful and colorful than the usual chocolate-vanilla combination. This rich family favorite is very moist and keeps well. -Pam Giammattei, Valatie, New York

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 12 servings.

Number Of Ingredients 12

1 package yellow cake mix (regular size)
1 package (3.4 ounces) instant butterscotch pudding mix
4 large eggs
1 cup sour cream
1/3 cup canola oil
1/2 cup butterscotch chips
1 ounce unsweetened chocolate, melted
FROSTING:
1-1/2 cups butterscotch chips, melted
1 ounce unsweetened chocolate, melted
5 to 6 tablespoons half-and-half cream
2 tablespoons finely chopped pecans

Steps:

  • In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 30 second. Beat on medium for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. , Spoon half of the butterscotch batter in a greased and floured 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, combine butterscotch chips and chocolate. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.

Nutrition Facts : Calories 439 calories, Fat 23g fat (13g saturated fat), Cholesterol 67mg cholesterol, Sodium 347mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 2g fiber), Protein 5g protein.

CHOCOLATE MARBLE LOVE CAKE



Chocolate Marble Love Cake image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h40m

Yield 6 to 8 servings

Number Of Ingredients 12

Unsalted butter, for the pan
All-purpose flour, for the pan
One 16.5-ounce box vanilla cake mix (plus ingredients called for on the box)
32 ounces part-skim ricotta
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 large eggs
16 ounces mascarpone
One 3.4-ounce box vanilla instant pudding mix
1 cup whole milk
2 ounces bittersweet chocolate (in a block or bar)

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour a 9-by-13-inch baking pan.
  • Prepare the cake batter according to the package directions. Spoon evenly into the prepared pan and set aside.
  • Combine the ricotta, sugar, cocoa powder, vanilla, eggs and 4 ounces of the mascarpone in a stand mixer fitted with the paddle attachment. Beat until smooth. Gently scoop the filling onto the cake batter and spread, so the top is completely covered. Bake until a skewer inserted into the center of the cake comes out clean and the vanilla cake layer has risen to the top, 50 to 60 minutes. Let cool completely in the pan on a cooling rack.
  • Combine the instant pudding, milk and the remaining 12 ounces mascarpone in a stand mixer and beat until thick and smooth. Spread the frosting evenly over the entire cake. Use a peeler to shave chocolate curls to garnish the cake.

BUTTERMILK MARBLE CAKE



Buttermilk Marble Cake image

You get the best of both worlds with this tender and moist cake adapted from a version that was served at the 76th birthday of Edna Lewis, the legendary Southern chef. It is quite simple to put together as far as cakes go, and the cream cheese chocolate frosting is a revelation.

Provided by The New York Times

Categories     cakes, dessert

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 14

3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened, plus more for greasing the pan
2 1/2 cups/300 grams cake flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda, plus 1/4 teaspoon, divided
1/2 teaspoon salt
1 2/3 cups/334 grams plus 1 tablespoon sugar
1 cup, plus 2 tablespoons/270 milliliters buttermilk
1 teaspoon vanilla extract
3 eggs, lightly beaten
1 ounce/28 grams unsweetened chocolate
6 ounces/170 grams cream cheese, softened
2 ounces/57 grams unsweetened chocolate, melted
3 cups/360 grams confectioners' sugar
2 to 3 tablespoons whole milk, as needed

Steps:

  • Preheat the oven to 350 degrees. Grease a 9-inch tube pan with butter and dust with flour.
  • Make the cake: In a medium bowl, sift together flour, baking powder, 1/2 teaspoon baking soda, the salt and 1 2/3 cups sugar.
  • Put the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until well blended; do not beat. Combine the buttermilk and vanilla and stir into the flour mixture, until just blended. Add the eggs and mix until just incorporated. Set aside.
  • Melt 1 ounce chocolate in a medium heatproof bowl set over a pot filled with a few inches of simmering water. Remove from the heat and add the remaining 1/4 teaspoon baking soda, 1 tablespoon sugar and 2 tablespoons very hot water. Whisk together until just blended. Fold 1/4 of the batter (about 1 cup) into the chocolate mixture, to create chocolate batter.
  • Pour the batter into the prepared tube pan, alternating the yellow and chocolate batters (two layers of each, beginning with the vanilla batter and ending with the chocolate batter), then run a knife through the batter to marble it. Bake for about 45 to 50 minutes. Start checking the cake after about 35 minutes; the cake should be a little soft in the middle, just barely bouncing back when touched. Remove from oven and let cool 30 minutes. Unmold onto a platter.
  • To make the icing: Melt the 2 ounces chocolate as described above. In a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar and beat until fluffy, about 2 to 3 minutes. Continue beating and add melted chocolate. If the mixture is too stiff, thin with milk, a tablespoon at a time, to bring it to a spreadable consistency. Spread the icing on the top and sides of the cooled cake.

Nutrition Facts : @context http, Calories 651, UnsaturatedFat 8 grams, Carbohydrate 99 grams, Fat 26 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 15 grams, Sodium 406 milligrams, Sugar 72 grams, TransFat 1 gram

BUTTERSCOTCH CHOCOLATE CAKE



Butterscotch Chocolate Cake image

This cake can be made ahead. A moist cake is covered with rich butterscotch ice cream topping, whipped topping and crushed candy bars.-Shelley McKinney, New Castle, Indiana

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12-16 servings.

Number Of Ingredients 4

1 package chocolate cake mix (regular size)
1 jar (17 ounces) butterscotch ice cream topping
1 carton (8 ounces) frozen whipped topping, thawed
3 Butterfinger candy bars (2.1 ounces each), coarsely crushed

Steps:

  • Prepare and bake cake according to package directions, using a greased 13x9-in. baking pan. Cool on a wire rack for 30 minutes. , Using the end of a wooden spoon handle, poke 12 holes in warm cake. Pour butterscotch topping over cake; cool completely. , Spread with whipped topping; sprinkle with candy. Refrigerate for at least 2 hours before serving. Refrigerate leftovers.

Nutrition Facts : Calories 323 calories, Fat 12g fat (5g saturated fat), Cholesterol 40mg cholesterol, Sodium 327mg sodium, Carbohydrate 52g carbohydrate (38g sugars, Fiber 1g fiber), Protein 4g protein.

CHOCOLATE MARBLE CAKE



Chocolate marble cake image

Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat

Provided by Emma Lewis

Categories     Afternoon tea

Time 1h

Number Of Ingredients 7

225g butter, softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
  • If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
  • If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
  • Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
  • Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
  • When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
  • Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
  • Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium

BUTTERSCOTCH CHOCOLATE MARBLE CAKE



Butterscotch Chocolate Marble Cake image

This is made with a cake mix which makes it a very fast cake to make. It is good anytime. It's from a Bundt cake cookbook from 1973.

Provided by Dorel

Categories     Dessert

Time 1h10m

Yield 1 Bundt Cake

Number Of Ingredients 7

1 (18 ounce) package white cake mix (2 layer size)
1 (3 3/4 ounce) package instant butterscotch pudding mix
1/2 cup nonfat dry milk powder
1/2 cup water
1/2 cup cooking oil
4 eggs
1/2 cup chocolate syrup

Steps:

  • Preheat oven to 350D F.
  • Grease Bundt pan well and lightly flour it.
  • In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs.
  • Beat at medium to high speed for about 3 minutes until mixture is smooth.
  • Pour two-thirds of batter into prepared pan.
  • Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture.
  • Swirl through batter very gently with thin knife to marble.
  • Bake for 50-60 minutes or until cake tests done Cool in pan 25 minutes, then turn out and finish cooling on wire rack.
  • Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.

DOUBLE CHOCOLATE MARBLE CAKE



Double Chocolate Marble Cake image

This is a fudgy cake that is very rich and there is more work involved than the usual marble cake.

Provided by Carol

Categories     Desserts     Cakes     Chocolate Cake Recipes

Yield 14

Number Of Ingredients 12

6 eggs
1 cup butter
1 cup white sugar
1 cup packed brown sugar
1 teaspoon vanilla extract
1 cup sour cream
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt
1 teaspoon baking soda
⅓ cup unsweetened cocoa powder
½ cup white sugar

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease an flour one 10 inch tube pan.
  • To make marbling mixture: Combine 1/3 cup of the coca and 1/2 cup of the white sugar and mix well.
  • In a large bowl, beat the egg whites until stiff, and set aside.
  • In another bowl, cream the butter with 1 cup of the sugar and the brown sugar. Beat in the egg yolks, then the vanilla and sour cream.
  • In another bowl, stir together the flour, cocoa, salt, and baking soda. Beat into the creamed mixture. Stir about 1/3 of the egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Spread about 1/4 of the batter into a greased and floured tube pan and sprinkle with about 1/3 of the cocoa-sugar mixture. Continue repeating layers, ending with the batter. With a knife, lightly swirl the batter and cocoa mixture together
  • Bake at 325 degrees F (175 degrees C) for 1 3/4 hours, or until it tests done with a toothpick. Let cool on a rack. Makes 16 to 20 servings.

Nutrition Facts : Calories 418.6 calories, Carbohydrate 57.6 g, Cholesterol 121.8 mg, Fat 19.6 g, Fiber 2.3 g, Protein 6.7 g, SaturatedFat 11.6 g, Sodium 269.5 mg, Sugar 37 g

BUTTERSCOTCH CHOCOLATE CAKE



Butterscotch Chocolate Cake image

A chocolate cake with butterscotch and whipped topping. It is easy and 'to die for' Plan ahead as it needs to chill in the refrigerator for 2 hours.

Provided by June

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Chocolate Cake

Time 1h30m

Yield 24

Number Of Ingredients 4

1 (18.25 ounce) package chocolate cake mix
1 (16 ounce) jar butterscotch topping
1 (8 ounce) container frozen whipped topping, thawed
3 (2.16 ounce) bars chocolate-covered crispy peanut butter candy

Steps:

  • Prepare and bake cake according to package directions, using a 9x13 inch pan. Cool on a wire rack for 30 minutes. Using the end of a wooden spoon handle, poke 12 holes in warm cake.
  • Pour butterscotch topping over cake. Allow to cool completely. Spread with whipped topping, sprinkle with candy bars. Refrigerate for at least 2 hours before serving.

Nutrition Facts : Calories 204.1 calories, Carbohydrate 35.8 g, Cholesterol 0.2 mg, Fat 7.2 g, Fiber 0.8 g, Protein 2.1 g, SaturatedFat 3.5 g, Sodium 262.8 mg, Sugar 13.9 g

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