You are here

Swirled Pound Cake

sweet.chef's picture
Ingredients
  Butter 1 Cup (16 tbs)
  Sugar 2 Cup (32 tbs)
  Eggs 6
  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
Directions

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.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Sour Cream
Interest: 
Party
Preparation Time: 
25 Minutes
Cook Time: 
60 Minutes
Ready In: 
85 Minutes

Rate It

Your rating: None
4.26875
Average: 4.3 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5584 Calories from Fat 2353

% Daily Value*

Total Fat 268 g411.6%

Saturated Fat 155.6 g777.8%

Trans Fat 0 g

Cholesterol 1872.3 mg624.1%

Sodium 1830 mg76.3%

Total Carbohydrates 742 g247.3%

Dietary Fiber 25.1 g100.4%

Sugars 427.1 g

Protein 92 g184%

Vitamin A 168.2% Vitamin C 3.4%

Calcium 168.9% Iron 173.9%

*Based on a 2000 Calorie diet

0 Comments

Swirled Pound Cake Recipe