Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Marble Pound Cake




Source of Recipe


Internet


List of Ingredients




1 3/4 cup cake flour (not self-rising)
2 teaspoons baking powder
1/2 teaspoon salt
8 tablespoons unsalted butter, room temperature, plus more for pan
1 cup granulated sugar
3 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon pure almond extract
2/3 cup buttermilk, room temperature
5 tablespoons best-quality cocoa powder
1/4 cup plus 2 tablespoons boiling water


Recipe



1. Preheat oven to 350�. In a large bowl, sift together cake flour, baking powder, and salt, set aside. Butter a nice-inch spring form pan; set aside.

2. In the bowl of an electric mixer fitted with the paddle attachment, cream 8 tablespoons of butter and the sugar until light and fluffy, about 5 minutes. Add eggs 1 at a time, mixing to incorporate after each one. Stir in vanilla and almond extracts.

3. Add flour mixture, alternating with buttermilk, starting and ending with flour. Set aside one-third of the batter in another bowl.

4. In a small bowl, using a rubber spatula, combine cocoa powder and 1/4 cup plus 2 tablespoons boiling water. Mix until smooth. Add cocoa mixture to reserved one-third of batter. Stir until well combined.

5. Fill the prepared pan by alternating large spoonfuls of vanilla and chocolate batters, simulating a checkerboard pattern. Run a wooden skewer or paring knife through batter in a circular motion. Bake until a cake tester comes out clean, 40 to 50 minutes. Remove to a wire rack to cool; remove from pan after 5 minutes. Cool for about 30 minutes.