Swirled Pound Cake
|Butter||1 Cup (16 tbs)|
|Sugar||2 Cup (32 tbs)|
|Dairy sour cream||1 Cup (16 tbs)|
|Baking powder||3 Teaspoon|
|Flour||3 Cup (48 tbs)|
|Vanilla extract||1 Teaspoon|
|Unsweetened cocoa powder||3 Tablespoon|
|Powdered sugar/Any chocolate glaze||1 Tablespoon|
Grease a 10-inch tube pan or a fluted tube pan; set aside.
Preheat oven to 325°F (165°C).
In a large mixer bowl, cream butter and sugar until light and fluffy.
Add eggs 1 at a time, beating well after each addition.
Mix in sour cream, baking powder, flour and vanilla.
Spoon half of batter into prepared pan.
Stir cocoa into remaining batter.
With a large spoon, drop chocolate batter evenly on top of plain batter.
Place narrow spatula down into batter and pull through both batters in a zig-zag pattern to create a marbled effect.
Bake 1 hour or until done.
Remove from oven.
Cool in pan 10 minutes.
Turn out on wire rack.
When cool, sprinkle with powdered sugar or drizzle with chocolate glaze.