Chocolate Marble Sour Cream Pound Cake Frosting Recipes

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CHOCOLATE MARBLE POUND CAKE



Chocolate Marble Pound Cake image

We've dressed up our Classic Pound Cake recipe with chocolate pound cake

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes 4 cakes

Number Of Ingredients 13

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 1/4 cup all-purpose flour
1 cup best-quality unsweetened cocoa powder
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs

Steps:

  • Preheat oven to 325 degrees.
  • Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
  • Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
  • Scoop batters into prepared pans, 1/2 cup at a time, alternating plain and chocolate. Swirl with a knife. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

CHOCOLATE SOUR CREAM MARBLE CAKE



Chocolate Sour Cream Marble Cake image

Provided by Food Network

Categories     dessert

Yield 6 Mini Bundt Cakes

Number Of Ingredients 12

4 ounces butter
1 cup sugar
2 egg yolks
1 1/4 cups all purpose flour
2 teaspoons baking powder
1/2 cup sour cream
2 tablespoons half and half
2 egg whites
1/4 cup sugar
1/4 cup cocoa powder
1/4 cup coffee
1 pinch baking soda

Steps:

  • Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add yolks, incorporating well.
  • Sift together flour and baking powder. On low speed add flour to butter mixture alternating with sour cream and half and half. In a clean bowl, whip whites until stiff. Gradually add sugar and whip until glossy. Fold into batter. In separate bowl stir together cocoa, coffee and baking soda. Take off 1/3 of the batter and stir in cocoa mixture. Drop spoonfuls of each colored batter into 6 nonstick mini bundt cake pans. Bake at 350 for 35 to 40 minutes or until firm to the touch. Let cool in pan then turn out. Serve with warm chocolate sauce and banana-walnut ice cream

MARVELOUS MARBLE CAKE



Marvelous Marble Cake image

Pound cake and chocolate make the best marble cake. - Ellen Riley, Birmingham, Alabama

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 16 servings.

Number Of Ingredients 16

4 ounces bittersweet chocolate, chopped
3 tablespoons plus 1-1/4 cups butter, softened, divided
2 cups sugar
5 large eggs, room temperature
3 teaspoons vanilla extract
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sour cream
1/2 cup miniature semisweet chocolate chips, optional
FROSTING:
3/4 cup butter, softened
6-3/4 cups confectioners' sugar
2 teaspoons vanilla extract
1/2 to 2/3 cup 2% milk
2 tablespoons miniature semisweet chocolate chips

Steps:

  • In top of a double boiler or a metal bowl over barely simmering water, melt chocolate and 3 tablespoons butter; stir until smooth. Cool to room temperature., Preheat oven to 375°. Line bottoms of three greased 8-in. round baking pans with parchment; grease parchment., In a large bowl, cream remaining butter and sugar until light and fluffy. Add 1 egg at a time, beating well after each addition. Beat in vanilla. Whisk flour, baking powder and salt; add to creamed mixture alternately with sour cream, beating well after each addition., Remove 2 cups batter to a small bowl; stir in cooled chocolate mixture and, if desired, chocolate chips, until blended. Drop plain and chocolate batters by tablespoonfuls into prepared pans, dividing batters evenly among pans. To make batter level in pans, bang cake pans several times on counter., Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks; remove parchment. Cool completely., For frosting, in a large bowl, beat butter until smooth. Gradually beat in confectioners' sugar, vanilla and enough milk to reach desired consistency., If cake layers have rounded tops, trim with a serrated knife to make level. In a microwave, melt chocolate chips; stir until smooth. Cool slightly., Place 1 cake layer on a serving plate; spread with 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Frost top and sides of cake., Drop cooled chocolate by 1/2 teaspoonfuls over frosting. Using a large offset spatula, smear chocolate to create a marble design in frosting.

Nutrition Facts : Calories 683 calories, Fat 33g fat (20g saturated fat), Cholesterol 138mg cholesterol, Sodium 330mg sodium, Carbohydrate 97g carbohydrate (79g sugars, Fiber 1g fiber), Protein 5g protein.

MARBLE SWIRL POUND CAKE



Marble Swirl Pound Cake image

A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.

Provided by shirleyo

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 9

2 cups white sugar
1 cup butter, softened
3 ½ cups cake flour
1 cup milk
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
4 eggs
¼ cup unsweetened cocoa powder

Steps:

  • In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
  • Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
  • Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 58.5 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 9.2 g, Sodium 215.4 mg, Sugar 29.7 g

MARBLED CHOCOLATE SOUR CREAM CAKE



Marbled Chocolate Sour Cream Cake image

This is a fairly easy cake to make as it uses a mix with added ingredients. It is also a nice one to carry to things like bake sales and pot lucks as it does not have a sticky, messy icing.

Provided by Trisha W

Categories     Dessert

Time 50m

Yield 24 serving(s)

Number Of Ingredients 8

1 cup semisweet chocolate morsel
1 (18 1/2 ounce) box yellow cake mix
4 eggs
1/4 cup sour cream
1/2 cup vegetable oil
1/4 cup water
1/4 cup sugar
powdered sugar (optional)

Steps:

  • Melt the chocolate in the microwave in a medium size bowl for 1 minute, stir, then continue to heat it for 10-20 second bursts until stirs smooth and totally melted, set aside.
  • Mix the rest of the items (except powdered sugar) together, beating on low speed until moist then on high speed for 2 minutes.
  • Take 2 cups of the cake batter and stir into the melted chocolate.
  • Using a greased bundt or round tube pan, spoon in the two batters alternately.
  • Bake at 375 degrees for 35-45 minutes; check for doneness with a toothpick.
  • Cool in the pan for 20 minutes, then remove from pan and cool completely before sprinkling with powdered sugar (right before serving).

Nutrition Facts : Calories 209, Fat 10.9, SaturatedFat 3, Cholesterol 37, Sodium 156.8, Carbohydrate 25.6, Fiber 0.9, Sugar 16.6, Protein 2.5

CHOCOLATE POUND CAKE WITH FUDGE ICING



Chocolate Pound Cake With Fudge Icing image

Make and share this Chocolate Pound Cake With Fudge Icing recipe from Food.com.

Provided by CookingONTheSide

Categories     Dessert

Time 1h50m

Yield 12-16 serving(s)

Number Of Ingredients 16

1 cup unsalted butter
1/2 cup butter flavor shortening
3 cups granulated sugar
5 large eggs
3 cups all-purpose flour
1/2 cup unsweetened natural cocoa powder
2/3 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/4 cups whole milk
2 cups granulated sugar
2/3 cup whole milk
1/2 cup unsalted butter
1/4 cup unsweetened natural cocoa powder
1/4 teaspoon salt
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees.
  • Grease and flour a 12-cup tube pan; set aside.
  • In large bowl, beat butter, shortening, and sugar at medium speed with an electric mixer until very creamy.
  • Add eggs, one at a time, beating well after each addition.
  • In another bowl, sift together flour, cocoa, baking powder, and salt.
  • Add flour mixture to butter mixture, alternately with milk, beginning and ending with flour mixture.
  • Pour batter into prepared pan.
  • Bake for 1 hour 10 minutes, or until a wooden pick inserted in the center of cake comes out clean.
  • Note: You may have to bake your cake longer than the stated time, depending on your oven.
  • Let cool in pan for 15 minutes.
  • Invert onto a cooling rack and let cool completely.
  • Place cake on a cake plate, ready to frost, before making fudge icing.
  • Frost with fudge icing as soon as it reaches the proper spreading consistency.
  • For the icing, in saucepan, combine sugar, milk, butter, cocoa and salt.
  • Bring to a boil over medium heat.
  • Let boil for 2 minutes.
  • Remove from heat and add vanilla.
  • Beat at high speed with an electric mixer for 6-8 minutes, or until frosting becomes creamy and reaches a spreadable consistency.
  • If making icing on a rainy day, it may take longer to reach a spreadable consistency.
  • If you overbeat icing, or it begins to harden, add a little hot water, 1 teaspoon at a time, until icing is spreadable again.

Nutrition Facts : Calories 783.2, Fat 35.9, SaturatedFat 18.6, Cholesterol 142.4, Sodium 169.2, Carbohydrate 112.5, Fiber 2.6, Sugar 85.5, Protein 8.4

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