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Photo: Johnny Autry; Styling: Cindy Barr Photo by: Photo: Johnny Autry; Styling: Cindy Barr

Double-Chocolate Swirl Pound Cake

Look for whole-wheat pastry flour in the baking aisle at major supermarkets.

Cooking Light MAY 2013

  • Yield: Serves 16 (serving size: 1 slice)
  • Hands-on:26 Minutes
  • Total:1 Hour, 26 Minutes

Ingredients

  • Cake:
  • 1 3/4 cups sugar
  • 1/3 cup canola oil
  • 6 tablespoons butter, softened
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 9 ounces all-purpose flour (about 2 cups)
  • 3.4 ounces whole-wheat pastry flour (about 3/4 cup)
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup light sour cream
  • 1/4 cup 2% reduced-fat milk
  • 1 teaspoon canola oil
  • 1 ounce chopped bittersweet chocolate
  • 2 tablespoons unsweetened cocoa
  • Baking spray with flour
  • Glaze:
  • 2/3 cup powdered sugar
  • 2 tablespoons 2% reduced-fat milk
  • 1 tablespoon unsweetened cocoa
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt

Preparation

1. Preheat oven to 350°.

2. Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in 1/2 teaspoon vanilla.

3. Weigh or lightly spoon flours into dry measuring cups; level. Combine flours, powder, soda, and 1/4 teaspoon salt. Combine sour cream and 1/4 cup milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.

4. Combine 1 teaspoon canola oil and chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons cocoa. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir.

5. Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl.

6. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack.

7. Combine powdered sugar, 2 tablespoons milk, 1 tablespoon cocoa, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake.

Nutritional Information

Amount per serving
  • Calories: 311
  • Fat: 12.7g
  • Saturated fat: 4.8g
  • Sodium: 124mg
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Double-Chocolate Swirl Pound Cake recipe

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