Marble Pound Cakecakes, desserts 2 1/3 cup all-purpose flour 1 1/2 teaspoon baking powder 1/4 teaspoon salt 2 sticks butter; room temp 1 2/3 cup granulated sugar 5 large eggs 1 1/2 teaspoon almond extract 3 oz semisweet chocolate chips (1/2 cup); melted 1 confectioner's sugar; optional 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 1 1/2 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. |
