CAKES

CHOCOLATE-SWIRLED POUND CAKE

  • 2 c. butter or margarine, softened
  • 3 c. sugar
  • 6 large eggs
  • 4 c. all-purpose flour
  • 3/4 c. milk
  • 1 tsp. vanilla extract
  • 1/2 c. Chocolate Syrup
  • Preheat oven to 325 degrees.
  • Grease and flour 10-inch tube pan.
  • Beat butter at medium speed with an electric mixer 2 minutes or until creamy
  • Gradually add sugar,
  • Beating 5 minutes..
  • Add eggs, one at a time.
  • Beating just until yellow disappears.
  • Add flour and milk alternately, beginning and ending with flour
  • Mix at low speed until blended after each addition
  • Stir in vanilla
  • Combine 1 cup batter and chocolate syrup.
  • Stir until blended
  • Pour half of the remaining batter in prepared pan.
  • Spoon half of the choclate bater on top
  • Repeat layers.
  • Gently swirl batter with a knife
  • Bake for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on a wire rack 10 minutes.
  • Remove from pan and cool completely.


List of Cakes | Front Page of Cook Book

                       
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