[X]

Home > Recipes > Chocolate Bliss Marble Cake

Chocolate Bliss Marble Cake Recipe

Chocolate Bliss Marble Cake Recipe photo by Taste of Home

Read reviews (19)

Rate recipe

“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

[X]

Rate Chocolate Bliss Marble Cake Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Chocolate Bliss Marble Cake Recipe

Prep: 40 min. Bake: 30 min. + cooling

Yield: 16 Servings

40 30 70

Ingredients

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
1-1/2 cups fresh raspberries

Directions

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 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

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

More recipes like this:

Recipe Slideshows

Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!

Get Recipes >

Top 10 Recipes

A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.

Get Recipes >

Reviews for Chocolate Bliss Marble Cake

Chocolate Bliss Marble Cake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >

Rate and Review this Recipe

(1-10) of 19 reviews

Sort Reviews:

Reviewed on May. 13, 2013 by lane3669

The only thing worse than this cake recipe is the recipe for the icing. The cake was not sweet enough and the texture so dense it tasted like a stale terd. This cake may be better used as a pretty decoration..just make sure you don't allow your guests to eat it.

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.

View all >