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© Meredith Corporation. All rights reserved. Used with permission.
To prepare cake: Preheat oven to 350°F. Grease a 13-by-9-inch baking pan. Combine flour, baking powder, baking soda and salt; set aside.
Beat softened butter in a large bowl with an electric mixer on medium speed for 30 seconds. Add granulated sugar and 1 tablespoon vanilla; beat until fluffy. Add eggs, one at a time, beating well after each. Add flour mixture and 1 1/2 cups milk alternately to beaten mixture, beating on low speed after each addition just until combined.
Transfer 1 1/2 cups of the batter to a medium bowl; stir in chocolate-flavored syrup. Pour light batter into the prepared pan. Spoon chocolate batter over light batter. Gently cut through batters to marble.
Bake for 30 to 35 minutes or until a wooden toothpick comes out clean. Cool in pan on a wire rack.
To prepare frosting: Beat together butter and cocoa in a large bowl with an electric mixer until fluffy. Gradually add 2 cups confectioners’ sugar, beating well. Slowly beat in milk and vanilla. Slowly beat in the remaining 2 cups confectioners’ sugar. If needed, beat in additional milk to reach spreading consistency.
Top the frosted cake with chopped toffee, if desired.