Oster 2503 Instructions And Recipes Manual page 8

Chocolate Fudge Marble Cake
2 113 cups Gold Medal@ all-purpose flour
1 112 cups sugar
112 cup shortening
314 cup buttermilk
112 cup water
112 cup chocolate-flavored syrup
1 teaspoon baking soda
1 teaspoon salt
112 teaspoon baking powder
1 teaspoon vanilla
2
eggs
l/2 cup chocolate-flavored syrup
Chocolate Cream Frosting (below)
1 to 2 tablespoons chocolate-flavored syrup
Heat oven to 350". Grease and flour rectangular pan, 13x9~2 inches, or 2 round pans, 9x1 l/2
inches. Beat all ingredients except 112 cup chocolate syrup, the frosting and 1 tablespoon chocolate
syrup on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes,
scraping bowl occasionally; reserve 112 cup batter. Pour remaining batter into pan(s).
Mix remaining 112 cup syrup into reserved batter. Pour over batter in rectangular pan (or pour half of
the mixture over batter in each round pan). Cut through batter several times for marbled effect. Bake
rectangle about 40 minutes, g-inch rounds about 35 minutes or until toothpick inserted in center
comes out clean. Cool round pans 10 minutes; remove from pans. Cool completely. Frost rectangle
or fill and frost layers with Chocolate Cream Frosting; drizzle 1 to 2 tablespoons chocolate syrup over
top. Refrigerate any remaining cake.
Chocolate Cream Frosting:
Beat 1 cup whipping (heavy) cream and l/4 cup chocolate-flavored syrup in chilled bowl on high
speed until stiff.
High Altitude Directions (over
3500
feet):
Not recommended for use.
Creamy Vanilla Frosting
3 cups powdered sugar
l/3 cup margarine or butter, softened
1 l/2 teaspoons vanilla
Few drops food color, if desired
About 2 tablespoons milk
Beat powdered sugar and margarine in medium bowl on low speed 1 minute. Beat in vanilla, food
color and milk on low to high speed about 2 minutes or until smooth consistency. Frosts a 13x9-inch
cake or fills and frosts two 8- or g-inch cake layers.
Browned Butter Frosting:
Heat butter over medium heat until delicate brown; cool. Mix melted butter with powdered sugar. (We
do not recommend margarine for this recipe.)
Cherry Frosting:
Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food color.
Citrus Frosting:
Omit vanilla. Substitute lemon or orange juice for the milk. Stir in l/2 teaspoon grated lemon peel or 2
teaspoons grated orange peel.
Maple-Nut Frosting:
Substitute i/2 cup maple-flavored syrup for the vanilla and milk. Stir in i/4 cup finely chopped nuts.
Peanut Butter Frosting:
Substitute peanut butter for the margarine. Increase milk to 1 /4 to 1 /3 cup.
High Altitude Directions
(3500
to
6500
feet):
No changes needed.
@Reg. TM. of General Mills, Inc.