Serves: 16
Total Calories: 264
1. Heat oven to 350°. Grease and flour rectangular pan, 13 x 9 x 2 inches. Beat all ingredients except chocolate and Chocolate Frosting in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 4 minutes, scraping bowl occasionally.
2. Pour 3 cups of the batter into pan. Beat melted chocolate into remaining batter on medium speed until well blended. Drop chocolate batter randomly by tablespoonfuls onto white batter. Swirl knife through batters for swirled design.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour. Frost with Chocolate Frosting.
Chocolate Frosting
1/3 cup margarine or butter, softened
2 ounces unsweetened baking chocolate, melted and cooled
2 cups powdered sugar
1 1/2 teaspoons vanilla
About 2 tablespoons milk
Stir margarine and chocolate in medium bowl until blended. Stir in remaining ingredients. Beat until smooth and spreadable.
HIGH ALTITUDE (3500 to 6500 feet): Heat oven to 375°. Use 1 cup sugar, 1 1/2 cups milk or water and 3 eggs.
NUTRITION FACTS: 1 Serving: Calories 300 (Calories from Fat 115) Fat 13g (Saturated 4g) Cholesterol 25mg Sodium 380mg Carbohydrate 43g (Dietary Fiber 1g) Protein 3g % DAILY VALUE: Vitamin A 6% Vitamin C 0% Calcium 4% Iron 6% DIET EXCHANGES: Not Recommended
BETTY'S TIP: Check your chocolate-baking chocolate works best in this recipe. Melted chocolate chips will harden when dropped onto the batter, making it difficult to swirl.
From "Betty Crocker's Bisquick Cookbook." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Chocolate Swirl Cake recipe is from the Betty Crocker's Bisquick Cookbook Cookbook. Download this Cookbook today.
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