Skip to main content New this month
Get the Allrecipes magazine

Chocolate Marvel Cake

Rated as 4.43 out of 5 Stars

"'This tall chocolaty cake with its fluffy mocha frosting is deliciously moist,' assures Pearl Watts from Cincinnati, Ohio. 'It's a treat I'm proud to prepare for family and guests alike.'"
Added to shopping list. Go to shopping list.


50 m servings
Original recipe yields 16 servings


{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  1. In a mixing bowl, combine coffee, milk, baby food, egg whites and vanilla; beat until well blended. Combine flour, sugar, cocoa, baking soda, baking powder and salt; add to coffee mixture. Beat for 2 minutes or until well blended (batter will be thin). Pour into two 9-in. round cake pans that have been coated with nonstick cooking spray and lightly floured. Bake at 350 degrees F for 30-35 minutes or until cake pulls away from sides of pan. Cool for 10 minutes; remove from pans to wire racks to cool completely.
  2. For frosting, in a mixing bowl, cream margarine, sugar and cocoa. Gradually add the milk, coffee and vanilla; beating well. Frost between layers and top and sides of cake.


  • Nutritional Analysis: One serving equals 306 calories, 5 g fat (0 saturated fat), trace cholesterol, 614 mg sodium, 64 g carbohydrate, 0 fiber, 4 g protein. Diabetic Exchanges: 3 starch, 1 fruit, 1 fat.


Read all reviews 18
  1. 21 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

Can't believe this is low fat! The cake itself was a little chewy, but I think I may have undercooked it. The icing was outstanding and really made this cake. Thanks for sharing!

Most helpful critical review

VERY disappointed in this recipe. I made it for my chocolate loving sister... now i'm embarrassed to serve it to her. I even added taste to this cake using half and half I (felt odd about no but...

Most helpful
Most positive
Least positive

Can't believe this is low fat! The cake itself was a little chewy, but I think I may have undercooked it. The icing was outstanding and really made this cake. Thanks for sharing!

Just made this tonight at the spur of the moment due to an emergency chocolate craving. Delicious! I made this into a large sheet cake. I used 8 ounces of Smucker's Strawberry Jam in place of t...

This was a great cake - next time I will make double the amount of frosting as it only is enough for a very thin layer.

This cake was AWESOME! I didn't have any baby food so I used 3 oz of home made sour cherry jelly and one oz of strawberry rhubarb jam instead. I also used 2 whole eggs instead of 4 egg whites a...

This was one of the best chocolate cakes I've ever had. I took the advice from a few of the previous postings and doubled the frosting. I'm really happy I did, it turned out perfect!

Your past reviewers are correct. This cake is incredibly moist(prunes freaked me out a little) and amazingly delicious. I used 2% milk instead of skim, and used butter for the icing rather than ...

so so .... taste and picture totally different. update: better the next day. more moist i add some rum to the cake. and pour some choco on top

Wow - I, too, needed a good recipe to try baking a chocolate cake from scratch for the first time, and this one was a hit with everyone. It is VERY rich and heavy, but small slices are excellen...

I made cupcakes (baked 25 mins in foil liners & non-stick pan) from the recipe and they are fantastic! I think I'm going to make this my standard chocolate cake recipe from now on. I was a littl...