Mocha Swirl Pound Cake
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
butter
|
|
| 3 | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 1 | cup |
coffee
double strength |
|
| 2 | teaspoons |
vanilla extract
|
|
| 1 | tablespoon |
baking powder
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | ounce |
unsweetened chocolate
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
butter
|
|
| 7.1E+2 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 237 | ml |
coffee
double strength |
|
| 1E+1 | ml |
vanilla extract
|
|
| 15 | ml |
baking powder
|
|
| 946 | ml |
all-purpose flour
|
|
| 28.9 | ml/g |
unsweetened chocolate
|
|
Directions
Cream together butter and sugar with electric mixer at high speed, until light and fluffy.
Add eggs, one at a time, beating well after each.
Sift together dry ingredients.
Mix coffee and vanilla.
Add dry mix and coffee to butter, alternately, beginning and ending with dry mix.
Mix by hand using spatula or wooden spoon.
Do not overbeat.
Remove ⅓ of the batter and mix with melted chocolate.
Spread remaining ⅔ batter in greased and floured tube pan.
Put clumps of chocolate batter on top of other batter and swirl with knife.
Bake 1 hour at 350℉ (180℃).
Cool 10 minutes, then turn onto plate.
Cool completely.
