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 11
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.