Nice easy marble cake recipe?

Lemon Marble Cheesecake





Make one day before serving.








For the lemon curd:


Grated zest of 1/2 lemon


1/3 cup strained lemon juice


5 tablespoons sugar


1 large egg


1/2 teaspoon vanilla extract


For the cheese cake:


1 cup sugar


2 cups (2 percent) lowfat small curd cottage cheese, drained at least 30 minutes in a strainer set over a bowl in the refrigerator


8 ounces Neufchatel Cream Cheese


3 large eggs


1 tablespoon vanilla extract


1 1/2 teaspoon strained lemon juice


1/4 teaspoon salt


3 to 4 tablespoons graham cracker or Zwieback crumbs or crushed Chocolate Cookies or gingersnaps





8-inch round pan with a solid bottom (no spring form), at least 2 inches deep.


Oven proof baking dish or skillet, at least 11 inches in diameter and 2 inches deep.


8-inch cardboard cake circle or pan bottom, optional








Make the lemon curd: Combine the lemon zest, juice, and sugar in a small saucepan and bring to a simmer. Meanwhile beat the egg until light in a small bowl. Beat some of the hot lemon mixture into the egg. Scrape the egg mixture back into the saucepan. Cook, stirring constantly and reaching all over the bottom and sides of the pan, until the mixture barely starts to simmer around the edges. Continue to cook and stir for about 15 seconds. Pour through a strainer set over a clean bowl. Stir in the vanilla. Cool to room temperature.


Make the cheesecake batter: Position rack in lower third of oven and preheat to 350 degrees. Place a round of parchment paper in the bottom of the cake pan and spray sides of pan with vegetable oil spray. Put water kettle on to boil for baking procedure.





Process the cottage cheese in a food processor for 2 1/2 to 3 minutes or until silky smooth, scraping the sides and bottom of the bowl once or twice as necessary. Set aside.





In a small microwave safe bowl, soften the Neufchatel cheese in microwave on high for about 30 seconds. Or, warm gently in the top of a double boiler. Stir until smooth. Scrape into the processor. Add the eggs, remaining sugar, vanilla, lemon juice, and salt. Pulse until incorporated and perfectly smooth. Do not over process.





Scrape the batter into the prepared pan. Distribute slightly rounded tablespoons of lemon curd evenly over the cheesecake batter. Using a table knife or teaspoon, use circular strokes to marble the batters until nicely but not to completely mingled.





Slide oven rack part way out. Place cheesecake pan in baking dish or skillet and set on oven rack. Carefully pour boiling water around the pan to a depth of about 1-inch. Slide oven rack in gently to avoid sloshing. Bake until cheesecake has puffed and risen slightly and is just beginning to shrink from the edges of the pan, about 40 to 45 minutes. Remove cheesecake from water bath and cool on a rack. When completely cool, cover and chill for at least 12 hours or up to 2 days before serving.





To unmold and serve: Cover the pan with tightly stretched plastic wrap. Place a flat dish on top of plastic. Invert pan and dish and rap the pan gently until cheesecake is released from pan. Remove pan and peel parchment liner from bottom of cake. Place cake circle or serving plate on the cake and carefully invert so that cake is right side up. Remove plastic wrap. Press crumbs around sides of cake. Cut with a sharp thin knife. Dip the knife in hot water and wipe it dry between cuts.








NUTRITIONAL DATA BASED ON 10 SERVINGS: 238 Calories; 8.3 grams fat (31 percent calories from fat); 11.2 grams protein; 30.5 grams carbohydrates; 106 milligrams cholesterol.


TIPS





The suave texture of this cheesecake relies on ultra smooth cottage cheese. This requires a food processor and at least 2 1/2 to 3 minutes of processing, no cheating.





Once the Neufchatel Cheese has been added, pulse only enough to incorporate. over processing thins the batter.





If you use nonfat cottage instead of low fat, the results will be not be nearly as good and you would save only about .4 grams of fat per serving. It's not worth it.





Love Cake





For cake:


Vegetable spray, for greasing baking pan


All-purpose flour, for dusting baking pan


8 large eggs


1/3 cup vegetable oil


1 teaspoon pure vanilla extract


1 1/4 cups water


1 package fudge marble cake mix (or plain vanilla)


1/2 cup cocoa powder


2 pounds whole milk ricotta cheese


3/4 cup granulated sugar


1 tablespoon vanilla extract


1/2 cup chocolate chips





For frosting:


1 package instant chocolate pudding


1 1/4 cups cold whole milk


4 cups prepared whipped cream








Preheat oven to 350 degrees F.


Grease the bottom and sides of a 13 by 9 by 2-inch baking pan with vegetable spray. Dust all over with flour, shaking out excess. Set aside.





In a large mixing bowl, add 4 eggs, vegetable oil, 1 teaspoon vanilla extract, water and cake mix including the fudge package. Using an electric mixer with whisk attachment, whisk until well combined, about 3 minutes.





Into another mixing bowl, add ricotta cheese, 4 eggs, 1 tablespoon vanilla extract and 3/4 cup of granulated sugar. Add chocolate chips. Whisk until well combined, about 2 minutes.





Pour 2/3 cup of the cake batter into the pan. Add cocoa powder to the remaining batter and pour over the batter in the pan. Gently swirl in the cocoa batter creating a marble look. Pour the ricotta mixture over the batter and place the pan on middle rack in the oven. Bake for 1 hour. Check for doneness by inserting a toothpick into the center of the cake. If it comes out clean, the cake is cooked.





Remove cake from oven and set aside to completely cool.





To make the frosting, in a large bowl, add package of chocolate pudding and cold milk. Using an electric mixer, whisk until thick and glossy, about 1 minute. Gently fold in prepared whipped cream until well combined.





When cake is completely cool, carefully transfer it to a decorative serving platter. Spread frosting evenly over the top of the cake and serve.





Store leftovers in the refrigerator.





Marbleized Almond Pound Cake





Butter and flour for loaf pans


1 1/2 sticks softened unsalted butter, at room temperature


1 2/3 cups sugar


1/2 cup almond paste


5 egg yolks


1 teaspoon vanilla


12 large egg whites


Pinch salt


3 cups sifted flour


3 ounces semi-sweet chocolate, melted





Butter and flour 2 (9 x 5 x 3-inch) loaf pans and set aside. Preheat the oven to 350 degrees.


With an electric mixer cream the butter with 1/4 cup of the sugar and beat until it looks light and fluffy. Add the almond paste a bit at a time and continue to beat until the mixture looks light and fluffy. Add the yolks, 1 at a time, beating well after each addition, then beat in the vanilla.





Beat the egg whites with a pinch of salt until soft peaks form. Add the remaining sugar, a tablespoonful at a time, until the egg whites are stiff but not dry. Fold one quarter of the beaten whites into the butter/almond paste mixture, then fold that lightened mixture back into the remaining egg whites, sprinkling and adding in flour as you fold. Add melted chocolate, cutting through the batter with rubber spatula to marble the batter. Pour the batter into the prepared loaf pans and bake for 1 hour and 15 minutes or until a cake tester comes out clean when inserted in the middle of the cake; the cakes should be golden brown and pull away from sides of the pan. Let them set in the loaf pans for 15 minutes. Run a sharp knife around the edges and loosen the cakes onto a rack to cool completely.








IDEAS TO DRESS UP POUND CAKE


1/2 cup almond paste


1/2 teaspoon grated orange zest


1 cup whipped cream or sour cream








Take remaining almond paste from can, stir in the grated orange zest and some whipped cream or even sour cream to make the mixture looser; fold in remaining whipped cream and use as a topping with sliced and sugared strawberries or raspberries.





QUICK ICE BOX CAKE


Slices of almond pound cake


Liqueur like Kirsch to taste


Sugared fruit like berries or kiwi, peaches, plums to taste


1 cup whipped cream





Layer some cake slices in the bottom of a loaf pan; sprinkle with liqueur and top with fruit and whipped cream. Repeat with another layer at least, ending with cake on top. Cover and refrigerate until cake is moistened.








QUICK CHOCOLATE GLAZE


1 cup sifted dark unsweetened cocoa 2/3 cup heavy cream 1/3 cup unsalted butter 1 1/3 cups sugar 1 teaspoon vanilla





Combine cocoa, heavy cream, butter and sugar in a saucepan. Over low heat cook, stirring constantly, until smooth and thick, about 5 minutes. Remove from heat, add vanilla. Drizzle glaze over slices of almond cake topped with ice cream. Store remaining glaze in covered jar, in the refrigerator for several weeks; reheat to boiling before reusing.





Yield: about 3 1/2 cups





For more websites:


http://web.foodnetwork.com/food/web/sear鈥?/a>Nice easy marble cake recipe?
INGREDIENTS


2 cups all-purpose flour


2 teaspoons baking powder


1/2 teaspoon salt


1 cup white sugar


1/2 cup butter, softened


2 eggs


1 teaspoon vanilla extract


1 cup milk


2 tablespoons unsweetened cocoa powder


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.


Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.


Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.


Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.Nice easy marble cake recipe?
Vanilla-Fudge Marble Cake





3/4 cup butter, softened


2 eggs


2 3/4 cups all-purpose flour


1 1/2 teaspoons baking powder


1/2 teaspoon baking soda


1/2 teaspoon salt


1 1/2 cups sugar


2 teaspoons vanilla


1 1/4 cups buttermilk or sour milk


2/3 cup chocolate flavored syrup





Allow butter and eggs to stand at room temperature for 30 minutes.


Meanwhile, grease and lightly flour a 10-inch fluted tube pan.


In a medium bowl stir together flour, baking powder, baking soda, and salt.


Set aside.


In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds.


Add sugar and vanilla; beat until fluffy.


Add eggs one at a time. Add milk and flour mixture alternately. Beat on high for 2 minutes.


Reserve 2 cups batter.


Pour remaining batter into prepared pan.


In a mixing bowl combine chocolate syrup and reserved 2 cups batter.


Mix well.


Pour chocolate batter over vanilla batter in pan.


Do not mix.


Bake in a 350掳 oven about 50 minutes or until wooden toothpick inserted near center comes out clean.


Cool 15 minutes on wire rack.


Remove from pan: cool completely on wire rack.


Drizzle cake with Semisweet Chocolate Icing recipe





This is a great cake and I made it for many of years now. It is my families favorite cake.
Marble Cake\





INGREDIENTS


2 cups all-purpose flour


2 teaspoons baking powder


1/2 teaspoon salt


1 cup white sugar


1/2 cup butter, softened


2 eggs


1 teaspoon vanilla extract


1 cup milk


2 tablespoons unsweetened cocoa powder


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan.


Place flour, baking powder, salt, sugar, butter or margarine, eggs, vanilla, and milk into mixing bowl. Beat slowly to moisten, then beat with an electric mixer at medium speed for about 2 minutes until smooth. Reserve 3/4 cup batter; pour the remainder into pan.


Stir cocoa into the 3/4 cup reserved batter. Drop by spoonfuls over top of white batter. Using a knife, swirl the cocoa batter into the white batter to incorporate it in a marble effect.


Bake in preheated oven for 30 to 35 minutes, until an inserted wooden pick comes out clean.





Cherry Marble Cake





INGREDIENTS


1 (18.25 ounce) package yellow cake mix


1/4 cup vegetable oil


3 eggs


1/2 cup water


1 (21 ounce) can cherry pie filling


DIRECTIONS


In a greased 13-in. x 9-in. x 2-in. baking pan, combine cake mix and oil. Combine eggs and water; stir into cake mix until blended. Drop tablespoons of pie filling into batter; cut through batter with a knife to swirl.


Bake at 350 degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean (top will have an uneven appearance). Cool on a wire rack.





Chocolate Peanut Butter Marble Cake





INGREDIENTS


1/4 cup unsweetened cocoa powder


2 tablespoons confectioners' sugar


2 tablespoons butter, softened


2 tablespoons hot water


1 cup peanut butter chips


1 tablespoon shortening


1 (18.25 ounce) package white cake mix


1/2 cup packed brown sugar


1 1/4 cups water


3 eggs


DIRECTIONS


Preheat oven to 350 degrees F (175 degrees C). With a non-stick cooking spray, coat a 13X9X2 inch baking pan. Dust with flour and set aside.


In a small bowl, stir together the cocoa, confectioners' sugar, butter and 2 tablespoons hot water until smooth and set aside.


In microwavable bowl, place peanut butter chips and shortening. Microwave on high for 1 minute, or until chips are melted and smooth when stirred.


In large bowl, combine cake mix, brown sugar, 1-1/4 cups water, eggs and reserved melted peanut butter mixture; beat on low speed of electric mixer until moistened. Increase speed to medium, beat 2 minutes until smooth. Remove 1-1/2 cups of the batter and add it to the reserved cocoa mixture; blend well.


Pour the peanut butter flavored batter into the prepared pan. Drop spoonfuls of the chocolate batter on top. Swirl with a knife or spatula for a marbled effect.


Bake at 350 degree F (175 degrees C) for 40 to 45 minutes or until a wooden toothpick inserted in the center comes out clean. Cool and frost as desired.