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
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.