Description
This recipe is from Shirley McNevich's
Mom's Best Recipes Vol 3. Published here with her
permission.
If you like Shirley McNevich's recipes please consider
supporting her, by purchasing
her cookbooks. Shirley would also be delighted to receive
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573 - Philly Marble Cake
(by Shirley McNevich)
1 - 8oz. Philly cream cheese (softened)
1 cup Parkay margarine
1 1/2 cups white sugar
1 1/2 tsp. vanilla
3 eggs
2 1/4 cups sifted cake flour (measure before sifting)
1 1/2 tsp. baking powder
2 - 1oz. squares unsweetened Baker's chocolate (melted)
1/2 tsp. baking soda
Glaze: 2 TBSP Parkay margarine, 2 TBSP milk, 1 1/2 cups sifted Domino's powdered
sugar (measure before sifting), 1/2 tsp. vanilla
Preheat oven to 325 degrees. In a mixer add cream cheese, 1 cup Parkay, white
sugar, vanilla--beat. Add eggs one at a time--beat after each. Add sifted flour and
baking powder--beat well. Remove bowl from mixer--measure 2 cups of the batter
and set aside. Put bowl back on the mixer--add melted chocolate and baking soda--
beat well. Grease and flour a 10" angelfood cake pan OR bundt cake pan. Spoon
some chocolate batter in first, then some of the reserved white batter--keep
alternating until both batters are gone. Use a table knife and swirl it through the batter
a few times to marbleize the batter. Bake at 325 degrees for 1 hour. Cool for 20
minutes, then invert the cake upside down on a plate and glaze the cake right away.
Glaze--in a saucepan heat the Parkay and the milk while stirring. Add powdered
sugar and vanilla--stir until smooth.
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cooking, recipes, cake, pie, icing, frosting, fudge, bread, entree, candy, side dish, pudding, cookies, beverage, dessert, soup, food
