Ingredients Jump to Instructions ↓

  1. 1/3333333333333 cup(s) unsweetened cocoa

  2. 1 1/4 cup(s) granulated sugar

  3. 1/2 cup(s) unsalted butter , softened

  4. 3 undefined eggs

  5. 1 cup(s) milk

  6. 2 teaspoon(s) vanilla

  7. 3 cup(s) all-purpose flour

  8. 2 teaspoon(s) baking powder

  9. 1 teaspoon(s) baking soda

  10. 1/2 teaspoon(s) salt

  11. undefined Frosting

  12. 1 1/2 cup(s) semi-sweet chocolate chips

  13. 3 tablespoon(s) unsalted butter , softened 2 cup(s) confectioners' sugar

  14. 1/4 cup(s) milk

Instructions Jump to Ingredients ↑

  1. For the cake: Heat oven to 350° F. Lightly coat a 9-by-13-inch baking pan with vegetable cooking spray; set aside.

  2. In a medium bowl, combine the cocoa, 1/4 cup granulated sugar, and 1/4 cup water. In a large bowl, with an electric mixer at medium-high, beat the butter with the remaining sugar until light and fluffy. Reduce speed to low, add the remaining ingredients, and beat until smooth.

  3. Spoon 2 cups of the vanilla batter into the bowl with the cocoa mixture; blend until smooth. Pour the vanilla batter into baking pan. Spoon in the chocolate batter to create six puddles on top of the vanilla batter. Using a knife, drag through the two batters to marbleize. Bake 22 to 25 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely on a wire rack.

  4. For the frosting: Melt the chocolate in a Pyrex measuring cup in a pan of simmering water; stir.

  5. In a medium bowl, with an electric mixer at medium speed, beat the butter, sugar, and melted chocolate, adding just enough milk to make a spreadable frosting. Frost the cooled cake.


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