Marble pound cake

12 Servings

Ingredients

Quantity Ingredient
2⅓ cup All-purpose flour
1½ teaspoon Baking powder
¼ teaspoon Salt
2 Sticks Butter; room temp
1⅔ cup Granulated sugar
5 larges Eggs
1½ teaspoon Almond extract
3 ounces Semisweet chocolate chips (1/2 cup); melted
Confectioner's sugar; optional

Directions

Recipe by: The Woman's Day Cookbook 1. Heat the oven to 325F. Grease and lightly flour a 10-cup Bundt or fluted tube pan.

2. In a small bowl, beat the butter with an electric mixer until smooth.

3. In a large bowl, beat the butter with an electric mixer until smooth. Add the sugar and beat until pale and fluffy.

4. Add the eggs one at a time, beating well after each addition.

Beat in the almond extract.

5. With the mixer on low speed, beat in the flour mixture until smooth.

6. Put about 1½ cups of the batter into a small bowl. Stir in the melted chocolate until well blended.

7. Alternately put large spoonfuls of white and chocolate batter into the prepared pan. Swirl gently with a thin knife to marbleize the batter slightly. Tap the pan on the countertop to remove any air bubbles.

8. Bake for 1 hour and 20 minutes, or until a toothpick inserted near the center of the cake comes out clean. Set the pan on a wire rack to cool for 20 minutes. Invert the cake onto the rack and cool completely. Just before serving, sift confectioner's sugar over the top.

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