Marble Cake

Marble Cake

Swirl Betty Crocker® Gluten Free devil's food and yellow cake mixes to create a delicious dessert.

by 16  people
add your rating
add a comment

Related Categories:

Cake, Desserts, Yellow Cake
Recipe from Betty Crocker
SERVINGS
12 to 16
PREP TIME
20 mins
TOTAL TIME
2 hrs 20 mins

Marble Cake

Swirl Betty Crocker® Gluten Free devil's food and yellow cake mixes to create a delicious dessert.

Recipe from Betty Crocker
Recipe from Betty Crocker
Marble Cake
SERVINGS
12 to 16
PREP TIME
20 mins
TOTAL TIME
2 hrs 20 mins
by 16  people
add your rating
add a comment

Related Categories:

Cake, Desserts, Yellow Cake
Ingredients
    Yellow Cake
    • 1   box Betty Crocker® Gluten Free yellow cake mix (15 ounces)
    • 1/2  cup butter, softened
    • 2/3  cup water
    • 2   teaspoons gluten-free vanilla
    • 3   eggs
    Devil's Food Cake
    • 1   box Betty Crocker® Gluten Free devil's food cake mix (15 ounces)
    • 1/2  cup butter, softened
    • 1   cup water
    • 3   eggs
    Chocolate Frosting
    • 3   cups powdered sugar
    • 1/3  cup butter, softened
    • 2   teaspoons gluten-free vanilla
    • 3   ounces unsweetened baking chocolate, melted, cooled
    • 3 - 4   tablespoons milk
    Related Video
    How to Bake a Cake from Scratch

    Toss the boxed cake mix and learn how to bake a cake from scratch. Nothing tastes better than homemade!

    Directions
    1. 
    Heat oven to 350 degrees F. Grease bottoms only of 2 (8- or 9-inch) round cake pans with shortening or cooking spray.
    2. 
    In large bowl, beat yellow cake ingredients with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Set aside.
    3. 
    In another large bowl, beat devil's food cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.
    4. 
    Spoon yellow and devil's food batters alternately into pans, dividing evenly. Cut through batters with table knife in zigzag pattern for marbled design.
    5. 
    Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling racks 15 minutes. Remove from pans. Cool completely, top sides up, about 1 hour.
    6. 
    In medium bowl, beat powdered sugar and 1/3 cup butter with spoon or electric mixer on low speed until blended. Stir in 2 teaspoons vanilla and the chocolate. Gradually beat in just enough milk to make frosting smooth and spreadable.
    7. 
    On serving plate, place 1 cake, rounded side down (trim rounded side if necessary so cake rests flat). Spread with 1/4 cup frosting. Top with second cake, rounded side up. Frost side and top of cake with remaining frosting.

    nutrition information

    Per Serving: cal. (kcal) 490, Fat, total (g) 21, chol. (mg) 120, sat. fat (g) 12, carb. (g) 70, Trans fatty acid (g) 1, fiber (g) 1, sugar (g) 45, pro. (g) 4, vit. A (IU) 486, sodium (mg) 430, calcium (mg) 20, iron (mg) 2, Starch () 2, Other Carb () 3, Fat () 4, Percent Daily Values are based on a 2,000 calorie diet
    Comments
    Back to Top