"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Marble Pound Cake Recipe

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This recipe for Chocolate Marble Pound Cake, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c flour
2 tsp baking powder
1/4 tsp salt
1 1/2 sticks butter, softened, plus 3 tbsp melted
2 tbsp unsweetened cocoa
1 1/3 c sugar
2 eggs
1 tsp vanilla
1/2 c cream or milk

Directions:
Directions:
Preheat the oven to 350. Spray and 8 by 4 inch loaf pan with cooking spray and line it with parchment paper. Spray the paper.
In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
In food processor, combine the softened butter with the sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the cake for 25 minutes. Reduce the temperature to 325 and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer or until the cakes done. Let cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with powdered sugar before serving.

 

 

 

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