Chocolate and Strawberry Marble Cake Recipe

150 g

3/4 cup

2

1 teaspoon

1 2/3 cups

1/2 cup

2 tablespoons

4-5 drops

4 drops

Cream Cheese Icing

100 g

3/4 cup

1 tablespoon

1 tablespoon

Unsalted butter

Caster sugar

Eggs, lightly beaten

Vanilla essence

Self-raising flour

Milk

Cocoa powder

Red food coloring

Strawberry-flavored essence or oil

Cream cheese, softened

Icing sugar

Hot milk

Cocoa powder

• Preheat oven to moderate 180^oC. Brush a shallow, 28 x 18 x 3 cm oblong cake tin with melted butter or oil, line base and side with paper, grease paper.
• Using electric beaters, beat butter and sugar in small mixing bowl until light and creamy.
• Add the eggs gradually, beating thoroughly after each addition. Add the essence, beat until combined.
• Transfer the mixture to a large mixing bowl.
• Using a metal spoon, fold in the sifted flour alternately with the milk.
• Stir until just combined and the mixture is almost smooth. Divide mixture evenly between two bowls. Add the sifted cocoa powder to one bowl and the coloring and flavored essence to the other; mix well.
• Spoon the two mixtures alternately into prepared tin. Swirl mixture in circles with skewer. Bake cake for 35 minutes or until skewer comes out clean when inserted in centre.
• Leave cake in tin 10 minutes before turning onto wire rack to cool.
• To make Cream Cheese Icing - Using electric beaters, beat cream cheese and sifted icing sugar in a small mixing bowl until light and creamy. Combine the milk and cocoa powder in a small bowl to form a smooth paste. Add cocoa mixture to the cream cheese mixture.
• Beat until smooth and fluffy. This icing is best used on the day that it is made.
• Spread over cake using a flat-bladed knife. Cut the cake into squares to serve.