Best 6 Choco Scotch Marble Cake Recipes

CHOCO-SCOTCH MARBLE CAKE

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 30 second. Beat on medium for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. , Spoon half of the butterscotch batter in a greased and floured 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely., For frosting, in a small bowl, combine butterscotch chips and chocolate. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.

BUTTERSCOTCH CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 350D F.
• Grease Bundt pan well and lightly flour it.
• In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs.
• Beat at medium to high speed for about 3 minutes until mixture is smooth.
• Pour two-thirds of batter into prepared pan.
• Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture.
• Swirl through batter very gently with thin knife to marble.
• Bake for 50-60 minutes or until cake tests done Cool in pan 25 minutes, then turn out and finish cooling on wire rack.
• Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.

CHOCO-SCOTCH MARBLE CAKE

Steps:

• In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. Spoon half of the butterscotch batter in a greased 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
• Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.

SCOTCH CHOCOLATE CAKE

Steps:

• For cake: Sift together the flour and sugar into a large bowl.
• Combine the butter, cocoa and water in a saucepan; bring to a boil, stirring to dissolve the cocoa and melt the butter.
• Add cocoa mixture to the flour mixture and mix well with a wooden spoon.
• In a bowl combine the buttermilk, cinnamon, baking soda, eggs and vanilla; mixing well.
• Add buttermilk mixture to the flour/cocoa mixture.
• Beat until well blended (batter will be thin).
• Pour into a greased and floured 13x9 baking pan and bake in a preheated 350 degree oven for 30 minutes or until cake tests done with a toothpick inserted in the center (if done the toothpick will come out clean).
• Spread icing over hot cake in pan.
• For icing: Combine the butter, cocoa and milk in a saucepan and bring to a boil; stirring until butter is melted and cocoa is dissolved.
• Remove from heat and stir in vanilla and powdered sugar mixing well then add pecans and mix.

CHOCOLATE MARBLE CAKE

Steps:

• Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
• If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
• If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
• Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
• Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
• When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
• Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
• Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

CHOCO-SCOTCH MARBLE CAKE

Steps:

• In a large mixing bowl, combine cake mix, pudding mix, eggs, sour cream and oil; beat on low speed for 2 minutes. Divide batter in half; stir butterscotch chips into half and chocolate into the other half. Spoon half of the butterscotch batter in a greased 10-in. fluted tube pan; top with half of the chocolate batter. Repeat layers. Cut through batter with a knife to swirl.
• Bake at 350 degrees F for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For frosting, combine butterscotch chips and chocolate in a small mixing bowl. Beat in enough cream until the frosting is smooth and reaches desired spreading consistency. Spread over top of cake. Sprinkle with pecans.