Chocolate Marble Pound Cake
A family and farmer's market favorite, this pound cake is excellent on its own, toasted, or paired with ice cream
Yield
16 servingsPrep
20 minCook
60 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
room temperature |
|
| 4 | large |
eggs
room temperature |
|
| 2 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking powder
|
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | cup |
sugar
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
syrup
chocolate flavored |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
room temperature |
|
| 4 | large |
eggs
room temperature |
|
| 473 | ml |
all-purpose flour
|
|
| 5 | ml |
baking powder
|
|
| 1.3 | ml |
nutmeg
ground |
|
| 237 | ml |
sugar
|
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
syrup
chocolate flavored |
Directions
Preheat oven to 350 minutes. Grease and flour 9x5 loaf pan.
In a mixing bowl, stir together flour, baking powder, and nutmeg.
In another bowl, beat butter with an electric mixer on medium speed for 30 seconds.
Gradually add sugar to butter, 2 tablespoon at a time, beating on medium speed about 6 minutes.
Batter should look light and fluffy. Add vanilla.
Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often.
Gradually add flour mixture to butter mixture, beating on low just until combined.
To ⅓ of the batter, about 1½ cups, add chocolate syrup.
Stir until combined. Spoon half of the light batter into prepared pan.
Top with the chocolate batter, then the remaining light batter.
Using a knife, cut a zigzag pattern through the batter.
Bake for 55 to 65 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack for 10 minutes.
Remove cake from pan.
Cool thoroughly on a wire rack.
