What's the best way to make a marble cake?
1) make yellow cake and chocolate cake and add the chocolate batter to the yellow?
2) melt chocolate and swirl into yellow batter?
3) add cocoa to reserved yellow batter and swirl into yellow batter?
I'de appreciate all the advice! 
Thanks
I personally have used the DH marble cake mix, which is basically their yellow cake, w/ a packet of cocoa powder (which you mix into 1 cup of the batter). You pour the yellow batter into your pan, drizzle in the chocolate, then run a knife around in swirly patterns.
Depending on the size of cake, I'll use 2 separeate cake mixes. This one is chocolate and white. I added color to the white to make several different colors. I alternately poured a bit from each bowl into the didn't swirl it at all.
http://www.cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1118253
I have a strong preference for homemade cakes, so here's what I just did for a marble wedding cake last weekend:
I used the Butter Cake recipe from Wilton's website (3/4 lb butter, 2 1/2 c sugar, 5 eggs, 1 t vanilla, 3/4 t almond, 3 c flour, 3/4 t baking powder, 1/4 t salt, 1 c milk. Cream butter and sugar, add eggs one at a time. Add flavorings. Mix dry ingredients together and add to batter alternately with milk, beginning and ending with flour.) Then I melted 2 oz of bittersweet (or semisweet) chocolate and let it cool a little. I took a "scoop" -- about a cup or a cup and a half -- of batter, put it in a separate bowl and stirred in the chocolate.
The first time I made the practice cake to see how this would work and to test the recipe, I added the chocolate batter on top of the yellow right in the baking pan and swirled it with a table knife. It was difficult to get it mixed into the full thickness of the cake without compromising the greasing and flouring on the cake pan. But it worked okay. The next time I just swirled it right into the mixer bowl just before pouring the batter into the baking pans. This worked perfectly. Just don't stir too much or it will be light brown cake!
This recipe is not cheap to make, but it's DELICIOUS. It makes a very dense pound cake type of texture and is quite moist. I filled it with mocha mousse, brushed the torted layers with kahlua flavored cake syrup (1/2 c sugar: 1/4 c water, about 1 T kahlua) and iced with French buttercream.
Hope this helps.
Thanks! I love your idea. Your cake sounds sooooo good!
I also love to bake from scratch although I'm not ashamed to admit I love the taste of box cakes too!
I've been trying out a lot of recipes from the Whimsical Bakehouse book. They have a recipe for a marble cake- but it's a light chocolate cake with marbled choclate. I want a yellow or white cake with the marbled chocolate. I wasn't sure which method tastes better, but I guess it's up to one's own preference.
Thanks so much!
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