#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.

#477 - Marble Cake

(by Shirley McNevich)

3/4 cup butter
2 cups white sugar
1 tsp. vanilla
2 1/2 cups cake flour
2 1/2 tsp. baking powder
1 cup milk
5 egg whites (stiffly beaten)
2 squares Hershey's baking chocolate (melted)

In a mixer, beat the butter and white sugar. Add vanilla and beat. In a separate bowl, sift the cake flour and the baking powder TWICE, then slowly add to the batter along with the milk--beat until creamy. Remove bowl from mixer. In a separate mixing bowl, beat the egg whites until stiff. Fold the egg whites into the batter using a spoon. Melt the chocolate (either in a double boiler or the microwave). Remove one cup of the batter and add it to the melted chocolate and stir. Pour the cake batter into a greased and floured 9 x 13 cake pan. Using a spoon, drop spoonsful of the chocolate/batter mixture on to the cake. Use a table knife and swirl the chocolate into the white batter until it is streaked with chocolate. Bake at 350 degrees for 35-40 minutes. Cool the cake and frost with your choice of frosting.

#183 - Italian Love Cake

(by Martha [Engle] Sweetser - friend)

1 box Duncan Hines marble cake mix
2 pounds ricotta cheese
3 eggs
3/4 cup white sugar
1 tsp. vanilla
1 - 3.5oz. box Jell-o chocolate instant pudding
1 cup milk
1 - 8oz. container Cool Whip (thawed in refrigerator if frozen)

Prepare cake mix as directed on box. Pour batter into 9 x 13 x 2 greased cake pan. In a mixer, combine, ricotta cheese, eggs, sugar and vanilla. Pour this mixture on top of the UNBAKED cake batter. Bake at 350 degrees for 1 hour. Remove from oven and let cool completely. In a mixer, add chocolate pudding and milk. Beat. Fold in Cool Whip by hand using a spoon. Pour chocolate mixture over the cake. Refrigerate. Keep refrigerated.