Coffee-Chocolate Marble Cake
Recipe from Diabetic Living

Using a light coffee drizzle in place of frosting adds flavor and moistness to this carb-trimmed cake recipe yet keeps the fat and calories in check.

Coffee-Chocolate Marble Cake

by 4  people

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  • 2 1/2  cups 
    sifted cake flour or 2-1/4 cups all-purpose flour
  • 1 1/2  teaspoons 
    baking powder
  • 1/2  teaspoon 
    baking soda
  • 1/4  teaspoon 
  • 1 1/4  cups 
    buttermilk or sour fat-free milk*
  • 1 1/4  cups 
    granulated sugar or sugar substitute blend** equivalent to 1-1/4 cups sugar
  • 1/2  cup 
    canola oil or cooking oil
  • 1/2  cup 
    refrigerated or frozen egg product, thawed, or 2 eggs
  • 2   teaspoons 
  • 1/3  cup 
    unsweetened cocoa powder
  • 2   tablespoons 
    instant espresso coffee powder or instant coffee crystals
  • 1   
    Coffee Drizzle (below)
  • 2   teaspoons 
    powdered sugar and/or unsweetened cocoa powder
Coffee Drizzle
  • 1 1/4  cups 
    powdered sugar
  • 1   teaspoon 
    light-color corn syrup
  • 1 - 2   tablespoons 
    espresso or strong brewed coffee, cooled

Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch fluted tube pan; set aside. Set aside 1/2 cup of the flour. In a large bowl, combine the remaining 2 cups cake flour or 1-3/4 cups all-purpose flour, the baking powder, baking soda, and salt.
In another large bowl, whisk together buttermilk, granulated sugar, oil, eggs, and vanilla. Add buttermilk mixture to flour mixture. Beat mixture with a wire whisk just until combined. In a medium bowl, combine cocoa powder and espresso powder. Add half of the buttermilk mixture (about 1-3/4 cups), stirring until smooth; set aside. Add the reserved 1/2 cup flour to the remaining buttermilk mixture, whisking just until combined.
Spoon half of the white batter evenly into the prepared pan. Carefully spoon half of the chocolate batter atop the white batter in pan in an even layer. Repeat layers with remaining batter.
Bake for 30 to 35 minutes or until a toothpick inserted near center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove cake from pan. Place cake on a wire rack set over a sheet of waxed paper. Using a long wooden skewer, poke cake in several places, poking all the way through to bottom of cake. Slowly pour Coffee Drizzle evenly over top of cake. Cool completely. Sprinkle with powdered sugar and/or cocoa powder. Makes 16 slices.
Coffee Drizzle
In a small bowl stir together powdered sugar and corn syrup. Stir in enough cooled espresso or strong brewed coffee to make a drizzling consistency.

  • *Test Kitchen Tip: To make 1-1/4 cups sour milk, place 4 teaspoons lemon juice or vinegar in a glass measuring cup. Add enough fat-free milk to make 1-1/4 cups total liquid; stir. Let stand for 5 minutes before using.
  • **Sugar Substitutes: Choose from Equal® Sugar Lite or Splenda® Sugar Blend for Baking. Follow package directions to use product amount equivalent to 1-1/4 cups and 1 tablespoon sugar.

    PER SERVING WITH SUBSTITUTE: same as above, except 177 cal., 24 g carbo. Exchanges: 1.5 other carbo. Carb choices: 1.5
Nutrition information
Per Serving: cal. (kcal) 206, Fat, total (g) 7, chol. (mg) 1, sat. fat (g) 1, carb. (g) 32, fiber (g) 0, pro. (g) 3, sodium (mg) 134, Other Carb () 2, Fat () 1.5, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet
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