Marble cake with mocha frosting

Here's an adaption of a recipe I recently tried out that proved a hit. To keep it pareve, I substituted oil for some of the butter and margarine for the frosting. I use almond, coconut, or soy milk. The picture is of an unfrosted cake.



Marble Cake

1 cup canola oil
1 3/4 cups sugar, divided
large eggs
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (pareve) milk
1/4 cup unsweetened cocoa
3 tablespoons hot water


1. Preheat oven to 350°. Beat oil and 1 1/2 cups sugar at medium speed in a Kitchen-Aid type  stand mixer creamy (4 or 5 minutes). Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla extract.

2. Sift together flour, baking powder, and salt. Add to batter alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.

3. Spoon 1 1/4 cups batter into a 2-qt. bowl, and stir in cocoa, 3 Tbsp. hot water, and remaining 1/4 cup sugar until well blended.

4. Spread remaining vanilla batter into a greased and floured 9- x 13 pan. Spoon chocolate batter onto vanilla batter in pan; gently swirl with a knife or small spatula.

5. Bake at 325° for about 30- 40 minutes -- until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (at least  1 hour) before putting on the frosting.


Mocha Frosting

3 cups powdered sugar
2/3 cup unsweetened cocoa
3 tablespoons hot brewed coffee
2 teaspoons vanilla extract
1/2 cup margariner, softened
to 4 Tbsp. pareve milk
1. Whisk together sugar and cocoa in a medium bowl. Combine coffee and vanilla.
2. Beat margarine at medium speed with a heavy-duty electric stand mixer until creamy; gradually add sugar mixture alternately with coffee mixture, beating at low speed until blended. Beat in pareve milk until smooth and mixture has reached desired consistency.
3. Spread on cooled cake




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