Instant pudding mix and cake mix cut the preparation time for this delicious cake that is loaded with grated chocolate chips. I often make it for weekend guests and work luncheons. It always goes over well.
Chocolate Bliss Marble Cake
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TOTAL TIME: Prep: 40 min. Bake: 30 min. + cooling
MAKES: 16 servings
Ingredients
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5 egg whites
1/4 cup baking cocoa
1/4 cup hot water
1 cup sugar, divided
1 cup fat-free milk
3 tablespoons canola oil
1 teaspoon vanilla extract
3/4 teaspoon almond extract
2-1/2 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1-1/2 cups reduced-fat whipped topping
4 ounces semisweet chocolate, chopped
1-1/2 cups fresh raspberries
Directions
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- Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool.
- In a large bowl, beat 3/4 cup sugar, milk, oil and extracts until well blended. Combine the flour, baking powder and salt; gradually beat into sugar mixture until blended.
- In another bowl with clean beaters, beat egg whites on medium speed until soft peaks form. Beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Gradually fold into batter. Remove 2 cups batter; stir in reserved cocoa mixture.
- Coat a 10-in. fluted tube pan with cooking spray. Alternately spoon the plain and chocolate batters into pan. Cut through batter with a knife to swirl.
- Bake at 350° for 30-35 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 topping, in a microwave, melt whipped topping and chocolate; stir until smooth.
- Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake. Yield: 16 servings.
Nutritional Facts
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1 slice: 215 calories, 6g fat (2g saturated fat), 0 cholesterol, 172mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 4g protein.
Courtesy: Taste of Home
