#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.