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1
Heat oven to 350F.
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2
Grease and flour 15x10x1-inch baking pan.
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3
Set aside.
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4
Stir together flour, baking powder and salt in bowl.
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5
Set aside.
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6
Beat 1 1/2 cups sugar and 3/4 cup butter in another bowl at medium speed, scraping bowl occasionally, until creamy.
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7
Add 1 egg at a time, beating well after each addition.
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8
Add vanilla.
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9
Add flour mixture alternately with milk, beating at low speed after each addition just until mixed.
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10
Place 1 1/2 cups batter into another bowl.
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11
Add remaining 1/4 cup sugar, 1/4 cup cocoa and water; stir until well mixed.
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12
Spoon 3/4 of plain batter into bottom of prepared pan.
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13
Spoon chocolate batter over plain batter.
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14
Spoon remaining plain batter on top, allowing some of chocolate batter to show through.
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15
Swirl batters together gently with knife or spatula for marbled effect.
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16
Bake 22-27 minutes or until toothpick inserted in center comes out clean.
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17
Remove from oven.
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18
Cool completely.
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19
Beat 1/2 cup butter in bowl at medium speed until creamy.
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20
Gradually beat in powdered sugar, 2/3 cup cocoa, 2 tablespoons milk and vanilla.
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21
Continue beating, adding enough milk for desired spreading consistency.
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22
Frost cooled cake.
