CHOCOLATE-SWIRLED POUND CAKE
Make and share this Chocolate-Swirled Pound Cake recipe from Food.com.
Provided by Juenessa
Categories Dessert
Time 2h
Yield 1 10 inch cake
Number Of Ingredients 7
Steps:
- Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
- Gradually add sugar, beating 5 to 7 minutes.
- Add eggs, 1 at a time, beating just until yellow disappears.
- Add flour to butter mixture alternately with milk, beginning and ending with flour.
- Mix at low speed just until blended after each addition.
- Stir in vanilla.
- Combine 1 cup batter and chocolate syrup, stirring until blended.
- Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
- Spoon half of chocolate batter on top; repeat layers.
- Gently swirl batter with a knife.
- Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
Nutrition Facts : Calories 8499.4, Fat 423.2, SaturatedFat 253.5, Cholesterol 2273.8, Sodium 3661, Carbohydrate 1088.7, Fiber 17.8, Sugar 654.6, Protein 106.2
MARBLE SWIRL POUND CAKE
A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.
Provided by shirleyo
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 9
Steps:
- In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
- Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
- Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 58.5 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 9.2 g, Sodium 215.4 mg, Sugar 29.7 g
CHOCOLATE VANILLA SWIRL POUND CAKE
Steps:
- Spray and flour a loaf pan. Preheat oven to 350 degrees F.
- In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
- Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
- Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.
Nutrition Facts : Calories 200 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 105 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 4 grams
POUND CAKE WITH CHOCOLATE SWIRL
Categories Cake Chocolate Dessert Bake Vegetarian Winter Cinnamon Sour Cream Bon Appétit Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 1 loaf
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended.Add sour cream and vanilla and beat just until smooth.Beat in eggs.
- Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.
- Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)
JAN'S DARK CHOCOLATE SWIRL POUND CAKE
Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.
Provided by What's for dinner, mom?
Categories Desserts Cakes Pound Cake Recipes
Time 1h45m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
- Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
- Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
- Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.
Nutrition Facts : Calories 636 calories, Carbohydrate 80.1 g, Cholesterol 174.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 19.7 g, Sodium 329 mg, Sugar 50.4 g
CONDENSED MILK POUND CAKE
A dulce de leche swirl adds caramel sweetness to this light, moist pound cake, adapted from Margarita Manzke of République in Los Angeles. Although Ms. Manzke makes her own dulce de leche, the jarred kind works just as well here, especially after being marbled into the vanilla-scented, buttery batter. This cake is best served within 2 days of baking. Store it, well-wrapped, in the refrigerator, then bring it to room temperature before serving to best appreciate its gentle flavors.
Provided by Melissa Clark
Categories cakes, dessert
Time 1h30m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees. Grease a 9-inch loaf pan and line the bottom with parchment paper.
- Using an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed until pale and fluffy, 1 to 2 minutes. Add condensed milk and mix until incorporated.
- Add eggs, one at a time, beating well and scraping down the sides of the bowl with a rubber spatula between additions. Beat in vanilla seeds and vanilla extract (save pod for vanilla sugar or vanilla extract); scrape down the sides of the bowl.
- Sift flour, baking powder and salt into a bowl. Add to butter mixture, then beat until just incorporated.
- Scrape half the batter into prepared pan. Dollop two-thirds of the dulce de leche over batter. Top with remaining batter, then dollop with remaining dulce de leche. Plunge a small offset spatula or long toothpick into batter and swirl to create marbling.
- Bake until golden at the edges, firm to the touch in the center and a toothpick inserted into center of cake (avoiding dulce de leche) comes out without any wet batter clinging to it, 55 to 70 minutes. Rotate the cake after 20 minutes to ensure even baking.
- Transfer cake to a wire rack to cool for at least 20 minutes before running a butter knife or offset spatula along the edges of the cake pan to loosen the cake, then unmolding. Serve warm or let cool.
CHOCOLATE SWIRL POUND CAKE
A delicious buttery pound cake with ribbons of chocolate swirl. This is a family favorite. Serve with my Simple Chocolate frosting or sprinkle powdered sugar for an extra special treat.
Provided by Vseward Chef-V
Categories Quick Breads
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (160 C). Grease and flour a 9 x 5 x 3-inch or a 8 x 4 x 2-inch loaf pan; set aside.
- In a medium bowl, stir together the flour, baking powder and salt; set aside.
- In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition.
- Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition until just combined. Spread 3/4 of the batter in prepared pan. Sprinkle with chocolate pieces. Spread remaining batter on top.
- Bake the cake in preheated 325 degree F oven for 55 to 60 minutes for the 9 x 5 x 3-inch loaf or 65 to 75 minutes for the 8 x 4 x 2-inch loaf or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Loosen the edges of the cake. Remove from pan and cool completely on wire rack.
Nutrition Facts : Calories 278.2, Fat 13.3, SaturatedFat 7.9, Cholesterol 57, Sodium 98.3, Carbohydrate 38.4, Fiber 1.3, Sugar 24.7, Protein 3.7
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