Marble Pound Cake Recipe Food Network

Tsp baking soda.

Marble pound cake recipe food network.

Preheat the oven to 350 degrees f. Use high quality butter and chocolate for this pound cake recipe the flavor of these two ingredients are dominant. Marble pound cake ingredients. Bake 60 minutes or until a toothpick comes out clean.

Hot chocolate marble pound cake ingredients. Tsp fine salt. Grease a 10 by 4 inch tube pan. 1 spray cooking spray.

Grease and flour 2 8 1 2 by 4 1 2 by 2 1 2 inch loaf pans. Using a knife cut and twist through batter to create a marble effect. This marble pound cake recipe is for a moist yet rich pound cake the chocolate part of it tastes almost like fudge so you have everything you love in one cake a moist rich texture wonderful flavor and it looks gorgeous. 1 tsp pure vanilla extract.

Cool in pan on a wire rack for 10 minutes. 4 large eggs at room temperature. Butter and flour for loaf pans. Cream the butter and granulated sugar in the bowl of an.

Adapted from montreal pastry chef marcy goldman. Position a rack in the lower third of the oven and preheat to 325 degrees f. 1 1 2 sticks softened unsalted butter at room temperature. Then run a spatula or knife around the pan to loosen the cake.

Alternately spoon vanilla and chocolate batters into prepared tube pan. 2 cup all purpose flour. Tsp table salt. This fabulous classic pound cake is anything but boring.

Butter and flour a straight walled 10 inch tube pan. Grease the paper then lightly flour the entire inside of the pan including the tube knocking out any excess. 3 oz bittersweet chocolate. Line the bottom with a circle of wax paper cut to fit.

1 cups sugar. 1 tsp vanilla extract. 1 2 cup almond paste. Butter a 9 by 5 inch loaf pan.

8 oz whole milk plain yogurt or vanilla flavour 4 large egg whites. Preheat the oven to 350 degrees f. 8 tbsp regular butter softened. Remove cake and cook on a wire rack.

In a standing mixer fitted with the paddle attachment cream the butter until light and fluffy. Sift the flour and salt into a medium bowl. 1 cups all purpose flour. Line the bottoms with parchment paper.

2 tbsp sour cream. Preheat oven to 325 degrees f. 1 2 3 cups sugar. Cup hot chocolate or cocoa mix.

2 sticks unsalted butter at room temperature plus more for the pan. Wrapped in foil the cake will keep in the refrigerator for 1 week or frozen for up to 2 months.