What would a March weekend be without me baking a pound cake? It's become part of my Saturday routine. I hope you're enjoying Pound Cake Month here on A Well-Seasoned Life. Now, I'm going to take some liberties here. How I have agonized over this one?!? First of all, the official title of this recipe as seen in Christmas with Southern Living Cookbook, copyright 1997, is Two-Toned Pound Cake. I don't know about you, but I just don't like the sound of that. It conjures up images of two-toned shoes, saddlebucks to be exact. Also, a two-toned car - I'm thinking a 70's station wagon with wood paneling. I don't think anyone will mind if I change the name to the far more appetizing title of Marbled Pound Cake.
Marbled Pound Cake
1-1/4 cups butter or margarine, softened
2-1/2 cups sugar
5 large eggs
2-2/3 cups all-purpose flour
1-1/4 tsp. baking powder
1/2 tsp. salt
1 c. milk
2 tsp. vanilla extract
1/4 cup cocoa
Sifted powdered sugar
Beat butter in a large mixin bowl at medium speed about 2 minutes or until soft and creamy. Gradually add sugar, beating at medium speed 5-7 minutes. Add eggs, one at a time, beating just until yellow disappears.
Combine flour, baking powder, and salt; add to butter mixture alternately with milk, beginning and ending with flour. Mix at low speed after each addition just until blended. Stir in vanilla.
Remove 2 cups batter, and stir in cocoa. Spoon one-third of remaining batter into a greased and floured 13-cup Bundt pan; top with half of chocolate batter. Repeat layers, ending with plain batter. Gently swirl batter with a knife to create a marbled effect.
Bake at 325 for 1 hour and 5 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack. Sprinkle with powdered sugar.
Mix the butter until smooth and add the sugar.
This is another five egg pound cake.
Mix until thick and fluffy.
Good enough to eat, but not recommended!
Scoop out two cups of batter and put in a small bowl. Add 1/4 cup of cocoa.
Now, that really looks good enough to eat!
Put 1/3 of the plain batter in the pan.
Add half of the chocolate batter. Repeat steps.
Finish with the last of the plain batter. Swirl batters with a knife, a photo that I conveniently forgot to take. So sorry! Like I said earlier, this was a little more batter than this poor pan could take. So, if your pan is small like mine, make sure you put a sheet pan under it to catch any overflow.
Chocolate and vanilla! The best of both worlds!
For more recipes from Pound Cake Month, try: