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Name: Marble Cake with Chocolate Whipped Cream Frosting
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 c Orange juice or water; 2 c Flour; 2 oz semisweet chocolate squares; 1 c Icing sugar; 4 Eggs separated; 2 c Sugar; 3/4 c Vegetable oil; 3 ts Baking Powder; 1 pt Whipping cream; 1 ts Vanilla; 1/4 ts Salt; 1/2 c Cocoa powder; 2 tb Butter melted

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INGREDIENTS

1 c Orange juice ; or water
2 c Flour
2 oz semisweet chocolate ; squares
1 c Icing sugar
4 Eggs ; separated
2 c Sugar
3/4 c Vegetable oil
3 ts Baking Powder
1 pt Whipping cream
1 ts Vanilla
1/4 ts Salt
FROSTING
1/2 c Cocoa powder
2 tb Butter ; melted

Servings

INSTRUCTIONS

Source: Second Helpings (Edited by Norene Gilletz - my favorite cookbook author!) (Time consuming, but worth it!) Beat egg yolks with sugar and vanilla until light. Beat in oil. Combine dry ingredients and add to the mixture alternating with the orange juice. Beat egg whites until stiff. Fold into batter. Remove 1/2 of batter and fold in butter/chocolate (melted together and cooled). Pour batters (alternating chocolate and vanilla) into a lightly greased tube pan. Cut through with a knife to swirl. Bake at 350 for 1 hour and 10 minutes (until toothpick is dry). Cool completely. Cut in half (into two layers). Frost middle, then place top back on, and frost outside. Keep refrigerated. Chocolate Whipped Cream Frosting: Whip cream to soft peak stage. Add sugar and cocoa (slowly) and continue beating until whipped. Posted to JEWISH-FOOD digest by cindy.entis@pharma.Novartis.com on Apr 30, 1998

NOTES

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Marble Cake with Chocolate Whipped Cream Frosting

1 c Orange juice or water
2 c Flour
2 oz semisweet chocolate squares
1 c Icing sugar
4 Eggs separated
2 c Sugar
3/4 c Vegetable oil
3 ts Baking Powder
1 pt Whipping cream
1 ts Vanilla
1/4 ts Salt
 FROSTING
1/2 c Cocoa powder
2 tb Butter melted

Source: Second Helpings (Edited by Norene Gilletz - my favorite cookbook  author!) (Time consuming, but worth it!)    Beat egg yolks with sugar and vanilla until light. Beat in oil. Combine dry  ingredients and add to the mixture alternating with the orange juice. Beat  egg whites until stiff. Fold into batter. Remove 1/2 of batter and fold in  butter/chocolate (melted together and cooled). Pour batters (alternating  chocolate and vanilla) into a lightly greased tube pan. Cut through with a  knife to swirl.    Bake at 350 for 1 hour and 10 minutes (until toothpick is dry).    Cool completely. Cut in half (into two layers). Frost middle, then place  top back on, and frost outside. Keep refrigerated.    Chocolate Whipped Cream Frosting: Whip cream to soft peak stage. Add sugar  and cocoa (slowly) and continue beating until whipped.  Posted to JEWISH-FOOD digest by cindy.entis@pharma.Novartis.com on Apr 30,  1998

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Nutrition

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Serving Size: 1 Serving (3345g)
Recipe Makes: 1

Calories: 10031
Calories from Fat: 2706 (27%)

Amt Per Serving		% DV

	Total Fat 300.7g	401 %
	Saturated Fat 94.4g	472 %
	Monounsaturated Fat 133.3g
	Polyunsanturated Fat 48.9g
Cholesterol 4455.4mg		1371 %
Sodium 3279.6mg		113 %
Potassium 3307.7mg		87 %
Total Carbohydrate 1711g		503 %
	Dietary Fiber 16.5g	66 %
	Sugars, other 1694.6g
Protein 171.2g		245 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 10031

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