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Chocolate Pound Cake with Cream Cheese Ribbon

Source of Recipe

Jacobs Granny


Recipe Introduction

I made this, and, it's moist, and fantastic, and is SO much more healthy then an all out fat pound cake, and just as rich tasting. If you love chocolate, do try it.

List of Ingredients

Chocolate Pound Cake with Cream Cheese Ribbon


Cream Cheese Ribbon

3 oz reduced-fat cream cheese, softened
1 Tbsp plain fat-free yogurt
1 Tbsp sugar
1/4 tsp vanilla extract

Batter

1 1/4 cups flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup unsalted butter, softened
1 cup sugar
1 large egg
1 tsp vanilla extract
1/4 cup plain fat-free yogurt
3/4 cup low-fat buttermilk
2 Tbsp mini semisweet chocolate chips



Recipe


Preheat oven to 350°F and spray an 8 x 4-inch loaf pan with nonstick spray.

Combine cream cheese, yogurt, sugar, and vanilla in a food processor and process until smooth.

Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl.

Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla.

Combine yogurt and buttermilk in a small bowl.

Reduce speed to low and add half of flour mixture, beating just to combine.

Add yogurt mixture, then finish with remaining flour mixture.

Pour half the batter into prepared pan; dollop with cream cheese mixture and swirl layers together with a knife or wooden skewer.

Top with remaining batter and smooth with an offset spatula; sprinkle with chocolate chips.

Bake for 55 minutes, until a toothpick inserted in the center comes out clean and cake springs back to the touch.

Cool in pan on a wire rack for 10 minutes; carefully remove cake from pan and cool completely on wire rack.

Store leftovers in an airtight container in the refrigerator up to 3 days.

Yield - 12 servings


Calories - 205 (per slice)
Carbs - 32