Banana Yogurt Recipe

Image by jazzijava

 

Black and White Marble Sheet Cake
1/4 cup sugar
1/4 cup cocoa powder
3 tbsp water, hot
1/2 tsp vanilla extract
2 1/2 cups all purpose flour
1 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1 1/2 cups sugar
1/2 cup butter, softened
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream (regular or low fat)
1 cup milk (whole or low fat)

Preheat oven to 350F and grease a 9×13-inch baking pan.
In a small bowl, combine 1/4 cup sugar, cocoa powder, hot water and 1/2 tsp vanilla extract. Whisk to combine and set aside.
In a medium bowl, whisk together flour, baking soda, baking powder and salt.
In a large bowl, cream together butter and 1 1/2 cups sugar until light. Beat in eggs one at a time, followed by the vanilla and sour cream. Working in two or three additions, alternate adding flour mixture and milk to butter mixture (ending with addition of flour), mixing until no streaks of flour remain.
Scoop out 1 cup of cake batter and stir into cocoa mixture.
Spread white batter into prepared pan. Top with chocolate batter and drag a knife through to create a swirling pattern (don’t over marble, though!).
Bake for 32-36 minutes, until a toothpick inserted into the center comes out clean and the cake springs back when lightly pressed.
Cool completely on a wire rack before frosting.

Chocolate Fudge Frosting
1 cup sugar
1/4 cup cocoa powder
1/4 cup butter, softened
1/2 cup milk (lowfat is fine)
2 tbsp light corn syrup
1/8 tsp salt
2-3 cups powdered sugar
1 tsp vanilla extract

Combine sugar and cocoa in a medium saucepan and whisk until cocoa is dissolved. Add butter, milk, corn syrup and salt, and cook over medium-high heat, stirring occasionally, until mixture comes to a boil (about 10 minutes). Continue boiling; stirring occasionally, for 6 minutes. Remove from heat and cool to room temperature (approx 1 hour). Beat in powdered sugar and vanilla and pour on cake. Frosting will spread easily and will set up itself after a few minutes.