Oster 2382 - Manual (Page 8)

CChhooccoollaattee FFuuddggee M Maarrbbllee Cake
2 cups Gold Medal@ ail-purpose flour
1 i/2 cups sugar
cup shortening
3/4 cup buttermilk
cup water
cup chocolate-flavored syrup
1 teaspoon baking soda
. 1
teaspoon salt
teaspoon baking powder
1 teaspoon vanilla
2
eggs
cup chocolate-flavored syrup
Chocolate Cream Frosting (below)
1 to 2 tablespoons chocolate-flavored syrup
Heat oven to Grease and flour rectangular pan, 13x9x2 inches, or 2 round pans, 9x1
inches. Beat all ingredients except cup chocolate syrup, the frosting and 1 tablespoon chocolate
syrup on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes,
scraping bowl occasionally: reserve
cup batter. Pour remaining batter into pan(s).
Mix remaining cup syrup into reserved batter. Pour over batter in rectangular pan (or pour half of
the mixture over batter in each round pan). Cut through batter several times for marbled effect. Bake
rectangle about 40 minutes, 9-inch rounds about 35 minutes or until toothpick inserted in center
comes out clean. Cool round pans 10 minutes; remove from pans. Cool completely. Frost rectangle
or fill and frost layers with Chocolate Cream Frosting; drizzle 1 to 2 tablespoons chocolate syrup over
top. Refrigerate any remaining
cake.
Chocolate Cream Frosting:
Beat 1 cup whipping (heavy) cream and cup chocolate-flavored syrup in chilled bowl on high
speed until stiff.
High Altitude Directions (over 3500 feet): Not recommended for use.
Creamy Vanilla Frosting
3 cups powdered sugar
cup margarine or butter, softened
1 teaspoons vanilla
Few drops food color, if desired
About 2 tablespoons milk
Beat powdered sugar and margarine in medium bowl on low speed 1 minute. Beat in vanilla, food
color and milk on low to high speed about 2 minutes or until smooth consistency. Frosts a 13x9-inch
cake or fills and frosts two 8- or 9-inch cake layers.
Browned Butter Frosting:
Heat butter over medium heat until delicate brown; cool. Mix melted butter with powdered sugar. (We
do not recommend margarine for this recipe.)
Cherry Frosting:
Stir in 2 tablespoons drained chopped maraschino cherries and 2 drops red food color.
Citrus
Frosting:
Omit vanilla. Substitute lemon or orange juice for the milk. Stir in teaspoon grated lemon peel or 2
teaspoons grated orange peel.
Maple-Nut Frosting:
Substitute cup maple-flavored syrup for the vanilla
and milk. Stir in cup finely chopped nuts.
Peanut Butter Frosting:
Substitute peanut butter for the margarine. Increase milk to 1 to 1 cup.
High Altitude Directions (3500 to 6500 feet): No changes needed.
T.M. of General Mills, Inc.