Marble Swirl Pound Cake

Marble Swirl Pound Cake

Ingredients:
2 cups sugar 2 teaspoons vanilla extract
1 cup butter or margarine, softened ¼ teaspoon salt

Directions:
3 ½ cups cake flour 4 eggs
1 cup milk ¼ cup cocoa
1 ½ teaspoons baking powder
Grease or spray 10-inch tube pan or bundt pan; set aside. In a large bowl with mixer at low
speed, beat sugar and butter or margarine until blended. Increase speed to high; beat until light
and fluffy. Add eggs and milk; beat until well mixed. Add flour and remaining ingredients
except cocoa; at low speed, beat until well mixed, constantly scraping bowl with rubber
spatula. Increase speed to high and beat batter 4 minutes longer, occasionally scraping bowl
with rubber spatula. Preheat oven to 350º. Remove about 2 ½ cups batter (about half) to
medium bowl. With wire whisk or fork, beat cocoa into batter in medium bowl until well
blended. Alternately spoon vanilla and chocolate batters into prepared pan. With blade of
knife, cut and twist through batters in a zig-zag pattern to obtain marbled effect. Only go
around the pan once. Bake one hour or until toothpick inserted in center of cake comes out
clean. Cool cake in pan on wire rack 10 minutes, then remove and cool completely on rack.
Slices best after cooling. Makes 16 servings. Recipe may be halved for use in an 8-inch, 6 cup
bundt pan; reduce baking time to 45 minutes. I like to make this in a bundt pan--put it on a
plate crusty side up when cooled.
German Chocolate Cake
Deb Stanley