Black-and-White Pound Cake

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

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Nutritional Information

Amount per serving
  • Calories: 289
  • Calories from fat: 29%
  • Fat: 9.3g
  • Saturated fat: 5.4g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.4g
  • Carbohydrate: 47.3g
  • Fiber: 0.6g
  • Cholesterol: 59mg
  • Iron: 1.5mg
  • Sodium: 192mg
  • Calcium: 46mg

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

  1. Preheat oven to 350°.
  2. Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
  3. 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.
  4. 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.
  5. 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.
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