Black-and-White Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 18 |
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The chocolate batter bakes into the vanilla batter, resulting in a contrasting swirl of black and white. Ingredients:
cooking spray |
3 tablespoons dry breadcrumbs |
3 cups all-purpose flour |
1 teaspoon baking powder |
1/4 teaspoon salt |
3/4 cup butter or stick margarine, softened |
2 cups granulated sugar |
2 teaspoons vanilla extract |
3 large eggs |
1 cup 2% reduced-fat milk |
3/4 cup chocolate syrup |
1/4 teaspoon baking soda |
1 tablespoon unsweetened cocoa |
Directions:
1. Preheat oven to 350°.
2. Coat a 10-inch tube pan with cooking spray; dust with breadcrumbs.
3. Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt in a bowl, and stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla, beating until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.
4. Spoon two-thirds of batter (about 4 cups) into prepared pan. Add syrup and baking soda to remaining batter in bowl, stirring just until blended; spoon on top of batter.
5. Bake at 350° for 1 hour and 15 minutes or until cake pulls away from sides of pan. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift cocoa over top of cake.
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