Swirled Pound Cake Recipe
Summary
Preparation Time25 MinCooking Time1 Hr 0 Min
Ready In1 Hr 25 MinDifficulty LevelMedium
Ingredients
| Butter | 1 Cup (16 tbs) | |
| Sugar | 2 Cup (16 tbs) | |
| Eggs | 6 | |
| Dairy sour cream | 1 Cup (16 tbs) | |
| Baking powder | 3 Teaspoon | |
| Flour | 3 Cup (16 tbs) | |
| Vanilla extract | 1 Teaspoon | |
| Unsweetened cocoa powder | 3 Tablespoon | |
| Powdered sugar or any chocolate glaze | ||
Directions
Grease a 10-inch tube pan or a fluted tube pan; set aside.
Preheat oven to 325°F (165°C).
In a large mixer bowl, cream butter and sugar until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Mix in sour cream, baking powder, flour and vanilla.
Spoon half of batter into prepared pan.
Stir cocoa into remaining batter.
With a large spoon, drop chocolate batter evenly on top of plain batter.
Place narrow spatula down into batter and pull through both batters in a zig-zag pattern to create a marbled effect.
Bake 1 hour or until done.
Remove from oven.
Cool in pan 10 minutes.
Turn out on wire rack.
When cool, sprinkle with powdered sugar or drizzle with chocolate glaze.
Preheat oven to 325°F (165°C).
In a large mixer bowl, cream butter and sugar until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Mix in sour cream, baking powder, flour and vanilla.
Spoon half of batter into prepared pan.
Stir cocoa into remaining batter.
With a large spoon, drop chocolate batter evenly on top of plain batter.
Place narrow spatula down into batter and pull through both batters in a zig-zag pattern to create a marbled effect.
Bake 1 hour or until done.
Remove from oven.
Cool in pan 10 minutes.
Turn out on wire rack.
When cool, sprinkle with powdered sugar or drizzle with chocolate glaze.
Chef
