Black-and-White Pound Cake

Black-and-White Pound Cake Recipe
Randy Mayor
The chocolate batter bakes into the vanilla batter, resulting in a contrasting swirl of black and white.

Yield:

18 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional Information

Calories 289
Caloriesfromfat 29 %
Fat 9.3 g
Satfat 5.4 g
Monofat 2.7 g
Polyfat 0.5 g
Protein 4.4 g
Carbohydrate 47.3 g
Fiber 0.6 g
Cholesterol 59 mg
Iron 1.5 mg
Sodium 192 mg
Calcium 46 mg

Ingredients

Cooking spray
3 tablespoons dry breadcrumbs
3 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
3/4 cup butter or stick margarine, softened
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 cup 2% reduced-fat milk
3/4 cup chocolate syrup
1/4 teaspoon baking soda
1 tablespoon unsweetened cocoa

Preparation

Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt in a bowl, and stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla, beating until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.

Spoon two-thirds of batter (about 4 cups) into prepared pan. Add syrup and baking soda to remaining batter in bowl, stirring just until blended; spoon on top of batter.

Bake at 350° for 1 hour and 15 minutes or until cake pulls away from sides of pan. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift cocoa over top of cake.

Note:

April 2000
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