Chocolate Swirl Pound Cake

in Diana's Recipe Book

Average Rating:

(total ratings: 8)

Servings: 12

Comments:
Ribbons of chocolate swirl through this moist, buttery pound cake. A delicious dessert anytime. Serve, topped with a scoop of vanilla or chocolate ice cream, or sprinkle slices with powdered sugar for an extra tasty treat.

Ingredients:

1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick/4 oz/113g) unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup milk
1 cup miniature semisweet chocolate chips

Chocolate Frosting (optional)
1 recipe Chocolate Frosting *(see recipe and instructions below)

Instructions:
1. Preheat oven to 325 degrees F (160 C). Grease and flour a 9 x 5 x 3-inch or a 8 x 4 x 2-inch loaf pan; set aside.

2. In a medium bowl, stir together the flour, baking powder and salt; set aside.

3. In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition.

4. Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition until just combined. Spread 3/4 of the batter in prepared pan. Sprinkle with chocolate pieces. Spread remaining batter on top.

5. Bake the cake in preheated 325 degree F (160 C) oven for 55 to 60 minutes for the 9 x 5 x 3-inch loaf or 65 to 75 minutes for the 8 x 4 x 2-inch loaf or until a toothpick inserted near the center comes out clean. Cool in pan for 15 minutes. Loosen the edges of the cake. Remove from pan and cool completely on wire rack.

6. Prepare Chocolate Frosting (see below). Drizzle frosting over completely cooled cake.

Makes 12 to 16 servings.

To Prepare Chocolate Frosting:
In a medium microwavable bowl, combine 1 tablespoon unsalted butter or regular butter and 1/2 ounce unsweetened chocolate, cut up. Microcook on 100% power (high) for 45 to 60 seconds or until the chocolate is softened (or heat chocolate in a saucepan over low heat). Stir until smooth; cool to room temperature. Stir in 1/2 teaspoon vanilla and dash salt. With electric mixer on low speed, beat in 3/4 cup sifted powdered sugar and 1 to 2 tablespoons milk; beat on high speed until desired consistency. Spread over top of cake.

Source: DianasDesserts.com

Date: August 31, 2002

Reviews

Reviewer: Britney
Rating:

Review:
good

Reviewer: Britany
Rating:

Review:
Looks good.

Reviewer: Kristen
Rating:

Review:
delicious

Reviewer: blanche
Rating:

Review:
yippee

Reviewer: Susan
Rating:

Review:
Looks great, can't wait to try it!

Reviewer: nandini
Rating:

Review:
excellent

Reviewer: nicole
Rating:

Review:
wow..this cake is absolutely divine..so delcious and moist AND so easy to make. I will definately be making it again although maybe i will add less sugar next time.

Reviewer: Lesa
Rating:

Review:
This is very nice!!!!!

More Recipes in this Section

Blueberry Lemon Pound Cake with Blueberry Compote Brown Sugar Pound Cake Buttery Orange Pound Cake Cappuccino Pound Cake Chocolate Almond Pound Cake Chocolate Chip Mint Pound Cake Chocolate Pound Cake Chocolate Swirl Pound Cake Coconut Pound Cake Dark Chocolate Brown Sugar Pound Cake Double Chocolate Pound Cake with Berries Easy Marbled Pound Cake Egg Nog Pound Cake Elvis Presley's Favorite Pound Cake Glazed Bourbon-Orange Pound Cake Kentucky Butter Cake Key Lime Pound Cake Lemon and Blueberry Pound Cake

Lemon and Blueberry Pound Cake Lemon Pound Cake Lemon Pound Cake with Lemon Sauce Lemon-Almond Pound Cake Libby's Key Lime Cream Cheese Pound Cake Maple Walnut Pound Cake Marble Pound Cake Mocha Almond Pound Cake Old Fashioned Pound Cake Orange Pound Cake with Citrus Glaze Peach Pound Cake Plantation Pound Cake Powdered Sugar Pound Cake Simple Pound Cake Strawberry Pound Cake Strawberry Yogurt Pound Cake Sunday Butter Rum Pound Cake Sweet Potato Pound Cake Vanilla Sour Cream Pound Cake