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“This cake is served at all of our family parties. It's low in fat, but still delicious. I've been making it since 1985, when my late husband had heart surgery and had to watch his diet.” Josephine Piro - Easton, Pennsylvania
This recipe is:
Contest Winning
Healthy
Nutritional Facts 1 slice equals 215 calories, 6 g fat (2 g saturated fat), trace cholesterol, 172 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.
Originally published as Chocolate Bliss Marble Cake in Healthy Cooking December/January 2009, p29
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Reviewed on Aug. 20, 2011 by Blue Iris
Very moist ..... great taste!
Reviewed on Dec. 18, 2010 by lcauthon
I read the reviews and saw the ups and downs. So, I made sure the egg whites were at room temp, and everything was exactly like the recipie. It looked too small in the pan, but when it tested done, I took it out. Way too packed.......but I did the frosting anyway. But, then I took a step back, looked at it and couldn't make myself serve it at a dinner. It's deep 6 in the bottom of my trash can!
Reviewed on Dec. 17, 2010 by amcavoy
It was very tasty, however it was a litle heavy. But my husband loved it and since we are both watching our sugar and weight I was more than satisfied with it. I didn't top with the chocolate since with only the two of us and we limit ourselves to one piece a day I felt it might get sticky. I just added low fat whipped topping as we ate each piece.
Reviewed on Dec. 17, 2010 by vikqueen
I didn't have any whipped topping so I just used whipping cream. The cake turned out very nice. Also, it wasn't too sweet.
Reviewed on Dec. 17, 2010 by BrendainPa
Wow, I'm not sure what the negative reviews are about--This cake was devoured by my whole family. I didn't have the Cool Whip so I just used powdered sugar, still very, very good.
Reviewed on Dec. 14, 2010 by kmaas262
This was easy to make - I just wish I had some fresh raspberries (carefully thawed some frozen ones).
Reviewed on Dec. 12, 2010 by berumen
Wow this cake was to easy to make and the family loved it alot. Yes the batter was thick until i added the egg whites and i didnt have a portion problem, and it wasnt crumbly. I would say it turned out perfect. We were out of season for raspberries and i did top it with a little cool whip over the ganache. This was a trial. Im going to love making it next week for a Christmas party:)
Reviewed on Dec. 12, 2010 by krist282
batter was too dry, and therefore lumpy. not sure what i did wrong. looks marbel-y and pretty though! couldn't bring myself to even try it due to the lumps.
Reviewed on Dec. 12, 2010 by bipbug
I am not sure what I did wrong, but the batter was REAL thick. It was real hard to fold the egg whites into such a thick batter. When I took out 2 cups of batter to add the chocolate, it did not leave enough yellow batter to work with. I ended up using 1 1/4 cup for the chocolate mixture. It did not rise much. Looks real dense & heavy. To be fair, I have not yet tasted it so I am giving 3 stars. Please provide feedback on what I may have done wrong.
Reviewed on Dec. 09, 2010 by skuehn
Hey Grandma832...what's to translate or transpose here?!?! It is called a "PRINT" key, very easy to follow! The cake is a basic low fat sponge cake...and looks delicious! Thanks for sharing the recipe with the rest of us!
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