Chilled Checkerboard Marble Cake

Course : Cakes
Serves: 8
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2 cups all-purpose flour
1 1/2 cups sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup shortening
1/4 cup butter or margarine
1 1/2 teaspoons pure vanilla extract
1 cup buttermilk
4 large egg whites
1 package unflavored gelatin
1/4 cup cold water
1/2 cup boiling water
1/2 cup sugar
1 cup canned chocolate-flavored syrup
---chocolate syrup whipped cream--- --
1 cup heavy cream
1/2 cup canned chocolate-flavored syrup
2 tablespoons confectioners sugar
1/2 teaspoon pure vanilla extract

Preparation / Directions:

1. Combine flour, sugar, baking powder, baking soda and salt in large mixing bowl. 2. Add shortening, butter, vanilla and buttermilk; blend on low speed till mixed, then on medium speed for 2 minutes. 3. Add egg whites; beat 2 additional minutes. 4. Pour into a well-greased, floured 13 x 9 x 2-inch baking pan; bake in preheated 350 F. oven 30 to 35 minutes. 5. Cool in pan 15 minutes. 6. With a fork, carefully pierce cake in pan to its full depth, making parallel rows about 1 inch apart and covering both length and width of cake. 7. Spoon 2 cups Chocolate Syrup Sauce over warm cake, allowing mixture to flow into holes and completely glaze top. 8. Chill in refrigerator several hours, or overnight. 9. Serve with a dollop of Chocolate Syrup Whipped Cream, if desired, or frost with your favorite chocolate frosting. NOTE: If desired, 1 package (181/2 oz.) white cake mix, baked as directed, can be substituted for the batter. Chocolate Syrup Sauce Makes about 2 cups sauce 1. Sprinkle gelatin on cold water in medium-size bowl to soften. 2. Add boiling water; stir to completely dissolve gelatin. 3. Add sugar and blend well; stir in chocolate syrup. Chocolate Syrup Whipped Cream Makes about 2 1/4 cups topping 1. Combine cream, chocolate syrup, sugar and vanilla in small mixing bowl. 2. Whip until mixture holds peaks.

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