Minutes Prep time: 20
Minutes Total time: 75
Servings: 10
Difficulty: Intermediate
PAM® Baking Spray
1 pkg (15.25oz) Duncan Hines® Fudge Marble cake mix
1 cup water
2 eggs
2/3 cup vegetable oil
1/3 cup heavy (whipping) cream
3/4 cup semisweet chocolate chips
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 37 mg | 4% |
| Carbohydrate | 23 g | 8% |
| Cholesterol | 46 mg | 15% |
| Total Fat | 24 g | 37% |
| Iron | 1 mg | 6% |
| Calories | 305 kcal | 15% |
| Sodium | 159 mg | 7% |
| Protein | 2 g | 5% |
| Saturated Fat | 7 g | 37% |
| Sugars | 15 g | 2% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 9x5 inch loaf pan with baking spray.
Beat cake mix, water, oil and eggs in a large bowl with an electric mixer on low speed 30 seconds. Beat on medium speed a full 3 minutes, until batter is light and fluffy. Pour 1 cup batter into small bowl and stir in cocoa from small mix packet.
Pour half of yellow batter into pan, half of fudge batter over followed by remaining yellow batter and remaining fudge batter. Use toothpick to gently swirl batters together in a figure 8 pattern. Tap pan on counter a few times to release air bubbles.
Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean. Remove from oven and cool on wire rack in loaf pan for 20 minutes. Remove from pan and allow to cool completely on wire rack.
In a small microwave-safe bowl heat heavy cream for 30 seconds or until hot. Add chocolate chips to cream. Cover bowl with plastic wrap and allow to sit for 1 minute. Whisk cream and chocolate chips together until smooth. Pour ganache on top of loaf cake, smoothing out toward the edges. Let stand until ganache is set. Slice and serve.
Marble Loaf Cake
