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Chocolate Bliss Marble Cake Recipe
Chocolate Bliss Marble Cake Recipe photo by Taste of Home
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Chocolate Bliss Marble Cake Recipe

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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
TOTAL TIME: Prep: 40 min. Bake: 30 min. + cooling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 30 min. + cooling
MAKES: 16 servings

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, chopped
  • 1-1/2 cups fresh raspberries

Nutritional Facts

215 calories: 1 slice, 6g fat (2g saturated fat), 0mg cholesterol, 172mg sodium, 37g carbohydrate (19g sugars, 2g fiber), 4g protein .

Directions

  1. Let egg whites stand at room temperature for 30 minutes. Dissolve cocoa in water; let stand until cool.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. For topping, in a microwave, melt whipped topping and chocolate; stir until smooth.
  7. Place cake on a serving plate. Drizzle with topping. Arrange raspberries in center of cake. Yield: 16 servings.
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.


Reviews for Chocolate Bliss Marble Cake

AVERAGE RATING
(22)
RATING DISTRIBUTION
5 Star
 (12)
4 Star
 (4)
3 Star
 (2)
2 Star
 (2)
1 Star
 (2)
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MY REVIEW
ilik2sew
Reviewed Jan. 1, 2015

"cake was very dense and not sweet enough. Icing was a disaster but my fault since I didn't follow the directions:)"

MY REVIEW
mynachagirl
Reviewed Dec. 27, 2014

"Have not made yet. I've read all 18 reviews and this is my take. I love cake and need to watch my fat intake. When I get a chance I will try this, paying close attention to the egg whites and use applesauce for the oil. In this house I'm the only one who likes frosting so I'll leave that off . If it seems too thick before adding the whites I'll add more milk, one tablespoon at a time. And Grandma832, if you see this I hope you give it a try adding in my suggestions. Sometimes, like a child, it takes a village."

MY REVIEW
lane3669
Reviewed May. 13, 2013

"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."

MY REVIEW
Blue Iris
Reviewed Aug. 20, 2011

"Very moist ..... great taste!"

MY REVIEW
lcauthon
Reviewed Dec. 18, 2010

"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!"

MY REVIEW
amcavoy
Reviewed Dec. 17, 2010

"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."

MY REVIEW
vikqueen
Reviewed Dec. 17, 2010

"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."

MY REVIEW
BrendainPa
Reviewed Dec. 17, 2010

"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."

MY REVIEW
kmaas262
Reviewed Dec. 14, 2010

"This was easy to make - I just wish I had some fresh raspberries (carefully thawed some frozen ones)."

MY REVIEW
berumen
Reviewed Dec. 12, 2010

"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:)"

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