"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Swirl Pound Cake Recipe

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

Nancy Long Brown
Added: Sunday, October 7, 2007


8 oz. cream cheese
3 sticks butter
2 3/4 c. sugar
6 eggs
3 c. plain flour
1/2 t. baking powder
2 t. vanilla flavoring

Chocolate Swirl:
2 T. cocoa
2 T. melted butter
2 T. sugar

3 c. confection sugar
1/2 c. butter, softened
3 T. milk
1 t. vanilla

Optional Chocolate Icing
6 T. butter
1 t. vanilla
1 lb box confection sugar
2 egg whites
3 squares unsweetened chocolate
3 T. milk

Have cheese, butter, and eggs at room temperature. Cream the cheese, butter, and sugar. Add eggs one at a time. Shift the flour and baking powder. Gradually blend into the creamed mixture. Beat in vanilla flavoring. Pour into greased tubed pan. Chocolate swirl: Mix together cocoa, melted butter and sugar. Drop by teaspoons on top of batter. Us a table knife to swirl chocolate into batter. Bake in the tube pan at 325 for 1 1/2 hours. Remove from pan
Icing: Beat all ingredients until blended. Ice cake after cake has cooled. Chocolate Icing: Cream butter and vanilla, beat in sugar and egg whites, beat in melted chocolate and milk. Ice cake after cooled.




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