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Pound: Chocolate Marble Pound Cake




Source of Recipe


clabbergirl.com


List of Ingredients




2 saucepans for double boiler
Large and medium mixing bowls
Electric mixer (either hand or stand)
Spatula or scraper
Measuring cups and spoons
Large spoon
Nonstick cooking spray
Tube pan (plain or fluted)
Hot pads or oven mitt
Toothpicks
Sharp knife
Wire cooling rack

Ingredients:

1 ½ cups (3 sticks) butter, softened
1 ½ cups sugar
6 eggs
½ cup sour cream
2 teaspoons vanilla
2 ½ cups all-purpose flour
1 tablespoon Clabber Girl or Rumford baking powder
½ teaspoon salt
3 (1-ounce) squares unsweetened chocolate



Recipe



1. Gather all the ingredients and utensils. Let children help prepare.
2. Preheat oven to 350°F.
3. Gently melt chocolate on top of a double boiler. Remove from heat.
4. Place butter in large mixing bowl. Cream until fluffy with electric mixer at high speed, about 2 to 3 minutes.
5. With mixer running, gradually add sugar, about ¼ cup at a time. Beat 3 to 4 minutes, scraping down sides every minute or so until light and fluffy.
6. Beat in eggs, one at a time, scraping down sides between each egg.
7. Beat in sour cream and vanilla.
8. In medium bowl, stir together flour, baking powder and salt.
9. Add to egg mixture and mix on low speed until flour is blended in.
10. Spoon half the batter into a medium bowl and set aside. Add cooled chocolate to remaining batter in bowl and beat on medium speed until just blended.
11. Spray bottom and sides of nonstick 12-inch fluted or tube pan. (For pan without nonstick coating, generously butter bottom and sides and then dust with flour).
12. Alternate generous spoonsful of white and chocolate batters in bottom of pan, then drop spoonsful of white batter on chocolate already in pan and then chocolate on white. Continue until all batter is in the pan.
13. Using a spatula, gently swirl batters just once around the pan to marble. Be sure to reach to bottom of pan. Rap pan sharply on counter to get rid of any air bubbles.
14. Bake until a toothpick inserted off center comes out clean, about one hour. Let pan cool on rack for 5 minutes.
15. Loosen edges and around center opening with tip of sharp knife. Place cooling rack on top of pan. Using hot pads, invert so that cake comes out on the rack. Cool completely.