CHOCOLATE MARBLE SHEET CAKE WITH MOCHA CREAM CHEESE FROSTING

This is a great cake to take to a pot-luck.  It’s baked and cooled in the same pan.  The cake is on the thin side, so the frosting really stands out.  Since most people are frosting freaks, I wasn’t surprised that everyone who tasted this raved over it. 

A tender and flavorful chocolate/vanilla cake is topped with a mocha cream cheese frosting.  Very easy and very good.

Chocolate Marble Sheet Cake with Mocha Cream Cheese Frosting Adapted from Southern Living, October 2008 Rating:  8.5/10 Click for PRINTABLE PAGE

Chocolate Marble Sheet Cake: 1 cup (2 sticks) unsalted butter, softened 1-3/4 cups sugar, divided 2 large eggs 2 tsp. vanilla extract 2-3/4 cup + 1 Tbsp. low-protein flour (I used White Lily all-purpose) 1 Tbsp. baking powder 1/2 tsp. salt 1 cup half and half (I used fat-free Land o’ Lakes H&H) 1/4 cup unsweetened natural cocoa 3 Tbsp. hot water Heat oven to 325F.  In bowl of electric stand mixer, using paddle attachment, beat butter and 1-1/2 cups sugar at medium speed 4-5 minutes or until creamy.  Add eggs, one at a time, beating just until blended after each.  Beat in vanilla extract.   Sift together flour, baking powder and salt.  Add to butter mixture alternately with half and half, beginning and ending with flour mixture.  Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.  Spoon 1-1/4 cups batter into a 2-quart bowl, and stir in cocoa, 3 Tbsp. hot water and remaining 1/4 cup sugar until well blended.  Spread remaining vanilla batter into a greased and floured 15x10 jelly-roll pan. Spoon chocolate batter onto vanilla batter in pan in 8 portions. Gently swirl with a knife or small spatula.    Bake 23-25 minutes, or till a toothpick inserted in center returns with just a few crumbs.  Cool completely in pan on a wire rack (about 1 hour).  Spread top of cake with Mocha Cream Cheese Frosting. Mocha Cream Cheese Frosting: 2-1/2 cups confectioner’s sugar 2/3 cup natural unsweetened cocoa 1/4 cup (1/2 stick) unsalted butter, softened 8 oz. cream cheese or Neufchatel cheese, softened 1/2 tsp. coffee essence (equal parts instant coffee and coffee liqueur or water) 2 tsp. pure vanilla extract 3 Tbsp. half and half Whisk together sugar and cocoa in a medium bowl.  Beat butter, cream cheese, coffee essence and vanilla at medium speed with electric mixer until creamy.   Gradually add sugar mixture and beat on low till blended.  Beat in half and half, 1 Tbsp. at a time, until smooth and mixture has reached desired consistency.  Frost top of cake, using all frosting.