Chocolate Marble Sheet Cake

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Chocolate Marble Sheet Cake

Post  justmecookin on Tue May 11, 2010 12:43 pm

Chocolate Marble Sheet Cake

1 cup butter, softened
1 3/4 cups sugar, divided
2 large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup half-and-half
1/4 cup unsweetened cocoa
3 tablespoons hot water

Mocha Frosting
3 cups powdered sugar
2/3 cup unsweetened cocoa
3 tablespoons hot brewed coffee
2 teaspoons vanilla extract
1/2 cup butter, softened
3 to 4 tbsp. half-and-half

Preheat oven to 325. Beat butter and 1 1/2 cups sugar at medium speed with a heavy-duty electric stand mixer 4 to 5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.

Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.

Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 tbsp. hot water, and remaining 1/4 cup sugar until well blended.

Spread remaining vanilla batter into a greased and floured 15- x 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.

Bake at 325 for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting. Makes 12 servings

Mocha Frosting: Whisk together sugar and cocoa in a medium bowl. Combine coffee and vanilla. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in half-and-half, 1 tbsp. at a time, until smooth and mixture has reached desired consistency. Makes 2 1/3 cups

justmecookin

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