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(c) A Marcy Goldman, BetterBaking.Com Original Recipe

Orange Fudge Marble Cake

Are you a baker in a hurry? Or, are you terrified of scratch cakes? We all get there sometimes. Here is a fast-spun cake that stands high.

1 box  Gold Cake mix
1 box Chocolate cake mix
1/4 to 1/2 teaspoon Boyajian orange oil (or extract)
1 tablespoon orange zest - finely minced

Confectioners' sugar
2 ounces semi-sweet chocolate - melted 
Orange zest 

Preheat oven to 350 F.

Spray a 10-inch angel food cake or tube pan with non-stick cooking spray. Line pan bottom and sides with pieces of parchment paper.

Prepare gold cake according to package directions. Set aside in a bowl and stir in orange oil and orange zest. Prepare chocolate cake mix.

Spoon half of chocolate batter into pan, then half of gold cake, then chocolate, and remaining gold cake.

Place cake on a baking sheet. Bake until cake springs back when done (40 to 55 minutes). Cool well before unmolding on a serving platter. Drizzle on melted chocolate or dust with sugar, then garnish with orange shreds.

Serves 12-16

© This is a Marcy Goldman/ original recipe
This recipe is for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you kindly for respecting my copyright and happy baking. BetterBaking.Com, established 1997.
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