October 27, 2021

Sunday Night® Marble Cake - Easy Version

Name: Sunday Night<sup>®</sup> Marble Cake - Easy Version
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 1
Ingredients: 1 (15.25 ounce) package yellow cake mix4 eggs*1 cup water*½ cup vegetable oil*1 (9.2-ounce) jar Sunday Night® Dark + Decadent Chocolate Premium Dessert Sauce, room temperature, divided½ cup water½ cup granulated sugar½ teaspoon pure vanilla extract

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Sunday Night^® Marble Cake - Easy Version

Image of Sunday Night<sup>®</sup> Marble Cake - Easy Version

While we prefer to make cakes from scratch, some days a cake mix will do the trick. To make it more like our homemade version, add an extra egg for richness, marble the batter with some of our chocolate sauce, and drizzle more sauce on top. It’s a showstopper either way.

Servings

1 cake (12 to 16 servings)

Prep Time

20 minutes

Cook Time

Author:

Eileen Gannon

Ingredients

1 (15.25 ounce) package yellow cake mix
4 eggs*
1 cup water*
½ cup vegetable oil*
1 (9.2-ounce) jar Sunday Night® Dark + Decadent Chocolate Premium Dessert Sauce, room temperature, divided
½ cup water
½ cup granulated sugar
½ teaspoon pure vanilla extract

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Directions

Preheat oven to 350°F. Grease and flour a 10-cup or 12-cup Bundt® pan (see note below for tips on preparing the pan).
Make cake mix batter in a large mixer bowl according to package directions except add 1 additional egg. Transfer a third of the batter to a separate bowl and stir in ½ cup of the Sunday Night Chocolate Premium Dessert Sauce. (If the sauce is not at room temperature, transfer to a small microwave-safe bowl and heat in a microwave oven on high for 10 seconds.) Using a rubber spatula, stir in the chocolate sauce until fully incorporated.
Spoon a third of the plain batter into the prepared pan. Dollop half of the chocolate batter on top; spread evenly. Repeat with another third of the plain batter and remaining chocolate batter. Top with remaining one-third of the plain batter. With a table knife in a vertical position, gently swirl the batters together to create a marble pattern (do not overstir or the marble effect will lose its visual appeal). Smooth the top surface evenly.
Bake for 30 to 35 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs still clinging to it. Do not overbake. Transfer cake in the pan to a wire rack; let cool in the pan for 10 minutes. Loosen the cake by jiggling it side to side until it moves slightly. Place a piece of parchment paper over a wire rack. Invert cake onto the parchment paper (which will catch any drips from the glaze).
Meanwhile, to make the glaze, in a small saucepan combine the water, sugar, and vanilla. Bring to a boil, stirring constantly. Cook until sugar has dissolved. While the cake is still warm, poke holes in the cake with a toothpick. Use a pastry brush to cover the cake with glaze, applying a fourth of the glaze at a time and letting it soak into the cake between additions. Allow the cake to cool completely.
To serve, place the cake on a large platter. Transfer remaining chocolate sauce to a microwave-safe bowl and heat in a microwave oven on high for 10 seconds or until pourable. Pour sauce over cake. Cut into slices. Serve extra sauce on the side.

Tips From Eileen

*Note: Follow the directions on the cake mix package, except add 1 additional egg. The eggs, water, and oil amounts may vary from the recipe, based on the package directions.

Tip: To prepare the pan (including the center), use a pastry brush and softened butter and coat the entire interior surface of the pan. Add 2 tablespoons of flour and turn the pan in all directions so the flour coats the butter completely. Tap out excess flour over a sink or trash can.