Photo: Ralph Anderson
Yield
1 (10-inch) cake

How to Make It

Step 1

Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Step 2

Add flour to butter mixture alternately with milk, beginning and ending with flour. Mix at low speed just until blended after each addition. Stir in vanilla.

Step 3

Combine 1 cup batter and chocolate syrup, stirring until blended.

Step 4

Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan. Spoon half of chocolate batter on top; repeat layers. Gently swirl batter with a knife.

Step 5

Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.

Ratings & Reviews

nooshin's Review

nooshin
March 03, 2012
Not what I expected at all. I am an experienced baker, and I especially like to make pound cakes and have used many different recipes. This one didn't really work for me; taste was okay, however, texture left a lot to be desired. Cake didn't rise enough and it was too dense. I think this recipe can use a little baking powder, as well as a tsp of salt.

darlene49's Review

darlene49
August 03, 2010
This cake is wonderful. I have to admit that I was skeptical of the oven temp (I thought it was an error), but it really works. I did make 2 slight changes in this recipe, the amount of vanilla, instead of 1 tsp, I used 2 tbsp and I used salted butter instead of unsalted or margarine. It is really great and my family loves it.