Marble Loaf Cake Recipe
Marble Loaf Cake Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Joan sometimes adds chocolate syrup to the basic batter to produce the lovely swirls in this moist marbled loaf. "For a sweet finish, top it with a can of prepared frosting...or use your favorite homemade frosting if time allows," she suggests.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 55 min. + cooling

Ingredients

  • 4-1/2 cups pound cake batter (from Pound Cake Ring recipe), divided
  • 3 tablespoons chocolate syrup
  • 1 can (16 ounces) chocolate frosting
  • Fresh strawberries, optional

Directions

In a small bowl, combine 1/2 cup batter and chocolate syrup. Pour the remaining batter into a greased and floured 9x5-in. loaf pan. Spoon chocolate batter over the top; gently cut through batter with a knife to swirl.
Bake at 350° for 15 minutes. Reduce heat to 325°; bake 40 minutes longer 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. Frost top and sides of cake. Garnish with strawberries if desired. Yield: 8-10 servings.
Originally published as Marble Loaf Cake in Quick Cooking May/June 2002, p33

  • 4-1/2 cups pound cake batter (from Pound Cake Ring recipe), divided
  • 3 tablespoons chocolate syrup
  • 1 can (16 ounces) chocolate frosting
  • Fresh strawberries, optional
  1. In a small bowl, combine 1/2 cup batter and chocolate syrup. Pour the remaining batter into a greased and floured 9x5-in. loaf pan. Spoon chocolate batter over the top; gently cut through batter with a knife to swirl.
  2. Bake at 350° for 15 minutes. Reduce heat to 325°; bake 40 minutes longer 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. Frost top and sides of cake. Garnish with strawberries if desired. Yield: 8-10 servings.
Originally published as Marble Loaf Cake in Quick Cooking May/June 2002, p33

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