Marble Cake with Chocolate Buttercream Frosting

This was Plan B after the strawberry shortcake ended up being too small.
I’m proud of how the frosting/decorating came out, since at this point I was still not very good with my piping bags (admittedly I’m still not that great with them).
Marble Cake With Chocolate Buttercream Frosting

1. Devil’s Food Cake

• 2 1/4 cups unbleached all-purpose flour
• 1/2 cup unsweetened cocoa powder
• 1 1/2 teaspoons baking soda
• 1/4 teaspoon salt
• 1/2 cup shortening
• 1 3/4 cups sugar
• 1 teaspoon vanilla
• 3 eggs

Combine all dry ingredients in a separate bowl. In a large mixing bowl beat shortening with an electric mixer on medium high to high speed for 30 seconds. Add sugar and vanilla; beat until well combined. Add eggs, 1 at a time, beating well after each. Add flour mixture, beating on low speed after each addition just until combined.

2. Yellow Cake

• 4 1/4 cups flour
• 3 1/3 cups sugar
• 3 1/2 tsp baking soda
• 1 3/4 tsp baking powder
• pinch of salt
• 3 large eggs plus 1 yolk
• 2 cups buttermilk (I used 2 cups soy milk and 2 tbsp lemon as a substitute)
• 3/4 cups vegetable oil
• 2 tsp vanilla extract

Sift all dry ingredients together in a separate bowl. Whisk together all other ingredients, starting with sugar, eggs, and vanilla. Hold back a little bit of buttermilk. Gradually add the flour. If your batter seems a little thick, add the rest of the milk. If not, don’t add it. Whisk until everything is completely combined.

To make the marble cake:
Preheat oven to 350 degrees. Grease two 8 or 9inch cake pans. Add a little devil’s food batter to the bottom of each, then a little yellow cake. Keep doing this until the pans are about 3/4 full. Take a fork and sweep the batter back and forth until you get a “marbled” look. Cook for 45 minutes or until golden brown.

3. Chocolate Buttercream Frosting (I made a double batch for this recipe)

• 3 ounces semisweet chocolate, chopped
• 1 stick butter, softened
• 2 cups powdered sugar
• 1 tsp vanilla
• milk

Melt the chocolate in the top of a double boiler, then let cool slightly.

Beat the butter in the bowl of a stand mixer for about 1 minute. Add the chocolate, powdered sugar, and vanilla, and beat until creamy and smooth. If the frosting is too stiff, add milk 1/4 tsp at a time, until the frosting is spreadable.