Chocolate ripple pound cake

Yield: 1 Servings

Measure Ingredient
2½ cup Sugar
2 cups Butter; softened, (this is 1 lb.)
4 cups Flour
10 Eggs
1 tablespoon Vanilla extract
2 1-oz squares unsweetened chocolate; melted

Preheat oven to 325 degrees F. Grease and flour a 10-inch bundt or tube pan.

Measure the sugar and butter into a large bowl, and beat with an electric mixer at low speed until blended. Increase speed to medium and beat until light and fluffy. Add eggs, one at a time, and keep beating. Then add vanilla and flour, and continue beating for about 2 minutes, scraping the bowl from time to time.

Measure about 7 cups of the batter into the baking pan. Stir the melted chocolate into the remaining batter, and beat until well mixed. Spoon chocolate mixture over the plain batter, and swirl together using a knife or rubber scraper. Don't over-mix or you'll ruin the marbled effect.

Bake for 1-½ hours, or until a toothpick inserted into the center of the cake (not the hole, the batter!) comes out clean. Cool cake in the pan for 10 minutes before removing from the pan, then let cool completely on a rack before serving.

Makes 798 servings.

Posted to JEWISH-FOOD digest Volume 98 #010 by raab <raab.ranch@...> on Jan 06, 1998

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