Chocolate marble sheet cake

By cfinder

Desserts

Ingredients

• 1 cup butter softened
• 2 teaspoon vanilla
• 1/2 teaspoon salt
• 1/4 cup unsweetened cocoa
• 1 3/4 cup sugar
• 2 1/2 cup flour
• 1 cup half-and-half
• 2 large eggs
• 1 tablespoon baking powder
• 3 tablespoons hot water

Preparation

Step 1

Preheat oven to 325°. Beat butter 1 1/2 cup sugar 4 to 5 minutes till creamy. Add eggs, one at a time and feeding just to blended after each addition. Add vanilla. Sift together flour, baking powder salt and add to butter mixture starting and ending with flour mix. Beat at low speed just until blended. Spoon 1 1/4 cup batter into 2 quart bowl, add and Coco, 3 tablespoons hot water and remaining 1/4 cup sugar and mix. Spread remaining vanilla batter into greased and floured 15 x 10" jellyroll pan. Spoon chocolate batter onto vanilla batter. Then gently swirl with knife with small spatula. Bake at 325° for 23 to 28 minutes or until a wooden pick inserted comes out clean. Cool completely in pan on wire rack for about one hour. Spread top of cake with mocha frosting

Mocha frosting 3 cups powdered sugar 3 tablespoons hot brewed coffee 1/2 cup butter softened 2/3 cup unsweetened cocoa 2 teaspoons vanilla extract 3 to 4 teaspoons half-and-half

With together sugar and cocoa in medium bowl. Combine coffee and vanilla. Beat butter at medium speed until creamy, add sugar mixture alternately with coffee mixture beating at low until blended. Be in half-and-half, 1 tablespoon at a time until smooth and extra has reached desired consistency. Makes 2 1/2 cups, also can make mocha almond frosted decrease vanilla extract to 1 teaspoon. . Proceed with recipe as directed adding one half teaspoon almond extract to coffee mixture.