Marble Cake

After a very long break from blogging, I finally have a recipe to share! I've been baking quite a bit this summer and am proud to announce that there will be several wedding cakes coming up in the next month. That's right! Two of my friends are getting married and have asked me to make their cakes. Tami's will be a four tiered vanilla cake with raspberry filling and Becca's will be a cupcake wedding cake in fun pinks and oranges.

But... you have to wait. Sorry. Don't be sad though because today I have an amazing marble cake to share with you! It was originally going to be Zebra cake but the cake batter was very thick and the stripes ended up having a very pretty marble effect instead. Fine by me! I'll just have to make Zebra cake later on. Which means another post! Yay!

Marble Cake

1 Betty Crocker Super Moist white cake mix

4 eggs

1/2 cup water

1/2 cup vegetable oil

1/2 cup sour cream (reduced fat is fine)

1 small vanilla pudding mix

1 Tbs vanilla

2 Tbs dark cocoa powder

Preheat oven to 350 degrees. Combine all ingredients except the cocoa. Mix on low for 30 seconds, then on medium for 2 minutes. Divide batter in half and add cocoa to one bowl. (NOTE: do not put in more than 2 Tbs of cocoa powder. The batters need to have the same consistency for the cake to rise properly.) Prepare two 9-inch round cake pans. Start by putting a heaping tablespoon of chocolate in the middle of both pans, then put a heaping tablespoon of vanilla right on top. Continue this process of alternating the chocolate and vanilla batters until all is used. (You might need to tap the pans on the countertop occasionally to make the batter spread out.) Bake for 25 minutes or until tops spring back when lightly touched.

I covered my cake in cream cheese frosting but chocolate or plain vanilla would be very good too. Good luck!