MARBLE BUNDT CAKE
Marble bundt cake: a classic dessert that is so beloved. Moist vanilla pound cake, swirled with chocolate and so buttery it melts in your mouth!
Provided by Allie {Baking A Moment}
Categories Dessert
Time 2h15m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F, and grease and flour a 10-cup bundt pan.
- In a large mixing bowl, cream the butter, cream cheese, and sugar together on medium-high speed, until very pale and fluffy (about 5 minutes).
- Add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- Add one cup of flour at a time, stirring on low speed until incorporated.
- Stir in the salt and vanilla.
- In a smaller bowl, whisk the cocoa and water together.
- Fold about half the cake batter into the cocoa mixture.
- Drop dollops of chocolate batter into the prepared pan, alternating with vanilla batter.
- Swirl together with a toothpick or bamboo skewer.
- Repeat, layering on dollops of batter and swirling, until all the batter has been added.
- Bake for 70 to 80 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool for 30 minutes, then invert onto a serving plate and dust with powdered sugar.
Nutrition Facts : Calories 627 kcal, Carbohydrate 79 g, Protein 8 g, Fat 32 g, SaturatedFat 19 g, Cholesterol 175 mg, Sodium 385 mg, Fiber 1 g, Sugar 51 g, ServingSize 1 serving
CHOCOLATE MARBLE POUND CAKE
We've dressed up our Classic Pound Cake recipe with chocolate pound cake
Provided by Martha Stewart
Categories Cake Recipes
Yield Makes 4 cakes
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees.
- Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
- Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
- Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
- Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
- Scoop batters into prepared pans, 1/2 cup at a time, alternating plain and chocolate. Swirl with a knife. Tap on counter to distribute; smooth tops.
- Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
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- Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
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