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Chocolate Marble Sheet Cake

Photo: Jennifer Davick; Styling: Mindi Shapiro Levine
Prep time 20 mins
Cook time 28 mins
Other time 1 hr
Yield Makes 12 servings
Swirl chocolate and yellow cake batter together in this marble sheetcake recipe and top with a rich mocha frosting.

Ingredients

  • 1 cup butter, softened
  • 1 3/4 cups sugar, divided
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup half-and-half
  • 1/4 cup unsweetened cocoa
  • 3 tablespoons hot water
  • Mocha Frosting

How to Make It

  1. Preheat oven to 325°. Beat butter and 1 1/2 cups sugar at medium speed with a heavy-duty electric stand mixer 4 to 5 minutes or until creamy. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.

  2. Sift together flour, baking powder, and salt. Add to butter mixture alternately with half-and-half, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.

  3. Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.

  4. Spread remaining vanilla batter into a greased and floured 15- x 10-inch jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.

  5. Bake at 325° for 23 to 28 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Spread top of cake with Mocha Frosting.