This weekend, I looked for a fun and easy cake to make that would   ooh and aah  my guests. I really wanted to make a cake that did not require a lot of time and effort, because I had other time- consuming recipes to make.

Usually when I am making pound cakes, I love  to add chocolate into the batter, to give it a little bit of chocolaty taste. This does not always give me the effect that I expect.

This time, I decided, to actually make a true marble cake; a moist cake, which is a combination of a light and a dark batter and swirled to have the marble effect. My stock pile of cookbooks and the internet were good resource. I Finally settled on a recipe and with a couple of tweaks and the help of my kitchen aid, the cake was in the oven in no time.

  For this recipe, I added some coffee to enhance the flavor of cocoa powder, which resulted in a more chocolaty cake. Two egg yolks and sour cream, for extra moisture. Finally, I added some almond flavor which left a pleasantly light yet dominant flavor in the cake. It absolutely reminded me of walking into an upscale bakery, with fresh cake aromas bombarding you at the entrance. Chances are this cake will make it into your recipe collection after one bite

The ratio of vanilla to mocha cake batter might be slightly off as the marbling is on the light side, but the taste is amazing. This cake batter is enough for 2  8 inch  cakes. I baked mine  in a 10 inch  Bundt pan. This cake  freezes very well  wrapped  it in a  plastic wrap. Thaw in the  refrigerator before serving.      

 

 

 

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