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.
