Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Every time I ask a member of my family what kind of cake they want, 9 times out of 10 it’s “marble.” I think this is the most popular choice because they don’t have to choose between chocolate or yellow. I always thought that making a marbled cake was a difficult task until I actually made one. Then I slapped my forehead and said, REALLY? I have absolutely zero excuses now that I know it’s so darn easy!
Now I am a marble cake making pro, but I still try out various recipes because you never know when one will be better than the one you’re using. This one was spectacular! It turned out moist and flavorful, I’m sure it was the addition of the sour cream. I also love the icing recipe! Give it a try, you’ll be impressed and so will your eaters! They’ve got this one down to a science.
Recipe and photo courtesy of Taste of Home.
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Quick Tip: Try this cake with cream cheese buttercream – it’s a crowd favorite!