I usually make my sheet cakes half white almond sour cream and half german chocolate when people want some of both. But when they order a smaller cake I want to be able to offer a "marble" cake.

someone please help me with "how to" marble a cake. If I make a regular recipe of white cake, how much should I hold out and how much and what kind of chocolate do I use to get the chocolate part!?

Please help!
Karen

I usually reserve 1/3 of the white cake batter and add in at least half a cup of cocoa. I then add a little bit more water or milk since the cocoa tends to thicken the batter up. I then drop spoonfulls of the chocolate batter in various spots in the white cake batter that is already in the cake pan. I then take a knife or a bamboo skewer and swirl it through the cake batter.

I usually make one white cake mix and one chocolate cake mix (i like the flavors this way better-all a personal preference) I also use equal amounts of each flavor, unless asked to have more of one or the other. I usually put the white in first then drop spoonfuls of the chocolate in then swirl. If i need a small cake I just make multiple sizes and freeze what I dont' need.

There was recently a thread on marble cake let me see if I can find it, there were a lot of different suggestions for what people did.

Leily

here are some simliar topics with more ideas on how to marble

http://cakecentral.com/cake-decorating-ftopict-26614-marble.html+mix

http://cakecentral.com/cake-decorating-ftopict-26841-marble.html+mix

HTH

Leily

Thanks so much! You guys are great. Thanks for the extra links too Leily!
Karen