Swirl three batters--plain, pink, and chocolate--to create this lovely marbled three-layer cake. Raspberry liqueur makes the chocolate frosting sublime.







  • Heat oven to 350 degrees F. Coat three 9-inch round cake pans with nonstick cooking spray. Line bottoms with waxed paper; coat paper with spray.

  • Sift together flour, baking powder and salt into large bowl.

  • Beat butter in large bowl until smooth, 2 minutes. Add sugar; beat until light colored and fluffy, 5 minutes. Beat in eggs, one at a time, then beat for 1 minute.

  • Mix yogurt and milk in bowl. Beat flour mixture alternately with yogurt mixture into butter mixture, beginning and ending with flour mixture. Beat in vanilla. Divide batter into thirds, using 2 additional bowls. Leave one bowl as is. Stir melted chocolate and cocoa into second bowl. Tint the third bowl with food coloring.

  • Using large spoon, drop large dollops of the different batters, side by side, into pans. With tip of knife, broadly swirl batter to marble slightly.

  • Bake cake layers in 350 degree F oven for 25 to 30 minutes or until cakes spring back when lightly pressed in centers with fingertip. Let cakes cool in pans on wire racks 10 minutes. Invert cakes; remove pans and waxed paper. Let cakes cool completely on racks.


  • Place finely chopped chocolate in medium-size bowl. Heat cream in saucepan just until simmering. Pour over chocolate. Let stand 5 minutes; whisk until smooth. Add liqueur, if using. Transfer to bowl; refrigerate until spreadable, 45 to 60 minutes.

  • Stack cake layers, spreading 1/3 cup frosting between layers. Using 2/3 cup frosting, spread very thin layer of frosting over sides and top of cake. Refrigerate 10 minutes to firm frosting slightly. Then loosely cover with plastic wrap; refrigerate until ready to proceed. Refrigerate rest of frosting.

  • About 45 minutes before serving, remove cake from refrigerator; unwrap plastic. Remelt frosting in top of double boiler over simmering water, until frosting reaches 80 degrees F. Pour a third over top of cake; spread with straight spatula, allowing frosting to dribble down sides. Repeat with remaining frosting, a third at a time. Smooth sides and tops. Refrigerate until firm, 20 minutes. Garnish with berries.

Nutrition Facts

521 calories; 32 g total fat; 117 mg cholesterol; 182 mg sodium. 59 g carbohydrates; 7 g protein;