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Marble Swirl Pound Cake

Source of Recipe

net


List of Ingredients


Marble Swirl Pound Cake

2 cups sugar
1 cup butter or margarine, softened
3 1/2 cups cake flour
1 cup milk
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt
4 eggs
1/4 cup cocoa

Grease or spray 10-inch tube pan or bundt pan; set aside. In a large bowl with mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high; beat until light and fluffy. Add eggs and milk; beat until well mixed. Add flour and remaining ingredients except cocoa; at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to high and beat batter 4 minutes longer, occasionally scraping bowl with rubber spatula. Preheat oven to 350°. Remove about 2 1/2 cups batter (about half) to medium bowl. With wire whisk or fork, beat cocoa into batter in medium bowl until well blended. Alternately spoon vanilla and chocolate batters into prepared pan. With blade of knife, cut and twist through batters in a zig-zag pattern to obtain marbled effect. Only go around the pan once. Bake one hour or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes, then remove and cool completely on rack. Slices best after cooling. Makes 16 servings. Recipe may be halved for use in an 8-inch, 6 cup bundt pan; reduce baking time to 45 minutes. I like to make this in a bundt pan--put it on a plate crusty side up when cooled.





Recipe