This recipe yields one ginourmous cake that feeds at least 10 people. )Remove 1 1/2 cups of the batter and in a separate bowl (the one you melted the chocolate in would be a good choice - just be sure it's large enough! Philadelphia brand cream cheese, room temperature, 12 oz. Add a bit more confectioners' sugar if the frosting seems too loose. If you're making the chocolate marble pound cake, melt and cool the chocolate. When completely cooled, wrap well and leave overnight. Top with the second cake layer, domed-side up. It can be sliced and toasted and buttered and jammed, or you can enjoy it plain. I think this is because of the large quantity of eggs in the batter. This is in today's Times, and I had to put it up in case you didn't see it. Blue Heron Kitchen, rebooted. Remove from the oven and allow the cakes to cool in the pans for 10 minutes. For the marbling: In a small bowl, whisk together the cocoa powder, sugar, vegetable oil, and food coloring. In this 'new and improved' recipe, the addition of a small amount of whole wheat pastry flour may help to hold up the batter some. They're great for 'giving'. I find a bundt cake version is much easier to make. Add the eggs, one at a time, beating after each addition and scraping down the bowl with a rubber spatula as needed. Trust me, it will taste much better 'tomorrow'. 1 package (8 oz.) . Add the baking powder and salt and whisk together. These products are all relatively easy to find, and worth hunting down. (This isn't bread, sweetheart. Add the butter and continue beating on medium until smooth. This is one of the only good reasons to own a microwave oven (. It will become your basic pound cake from here on in. Promise. (You can use prepared loaf pans or the paper loaf pans .. these don't need to be buttered - just plop the batter in them, put them on a cookie sheet and bake. With a dinner knife, cut down into the loaf or tube pan and lift up the batter, doing this several times through the batter, but being careful to not fully mix the two batters together. https://chelsweets.com/2019/01/30/easy-marble-layer-cake-recipe Grease the pans very well as the cake is very sticky. Typically it is made as a layer cake with a cream cheese frosting. For chocolate - well, that's a whole other story. Remove 2 cups of the batter and fold into your cooled chocolate mixture. It looks fantastic . You can go as high end as you want. Add the sugar, increase the speed to high, and beat until light and airy, 5 minutes with a hand held mixer, less with a Kitchen Aid. Add the vanilla and fiori di sicilia (if using) then the flour mixture, mixing until just incorporated. With a rubber spatula, stir a third of the meringue into your batter, folding it in to preserve as much air in the egg whites as possible. Set aside. The flavors of coconut and pecans are what really gives Italian Cream Bundt Cake its flavor profile. I used 60% Jacques House Selection discs. Top with the second cake layer, domed-side up. Divide half of the vanilla cake batter evenly between the prepared cake pans. For this recipe, I went 'middle'. .) Here is my Italian Cream Cake Recipe. Make the chocolate mixture first so it can cool to room temperature. Powered by, I can't not smile watching this, so I had to share it with you. (, solution was to open the windows to stop the fire alarm and later, to self-clean the oven. If you're looking for a healthier baked good, try my. Simple theme. Line the bottom with parchment paper. If the mixture is too thick, loosen with a splash of milk. This recipe has a mild chocolate flavor from the cocoa powder used to create the red velvet marbling technique and is topped with a traditional cream cheese frosting. Sign up for the Recipe of the Day Newsletter Privacy Policy. I also like to add a little almond extract to the cake batter. Meanwhile, add the 9 egg whites to the bowl of a stand mixer fitted with a whisk attachment and begin to beat on medium speed until foamy. ), If you're making the chocolate marble pound cake, melt and cool the chocolate. © 2020 Discovery or its subsidiaries and affiliates. Also, I was happy to know that my dear friend, who also made this cake, had the same experience as I did, where there was a little 'seepage' from the bottom when it first went into the oven.