Double-Chocolate Swirl Pound Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Look for whole-wheat pastry flour in the baking aisle at major supermarkets. Ingredients:
1 3/4 cups sugar |
1/3 cup canola oil |
6 tablespoons butter, softened |
2 large eggs |
1/2 teaspoon vanilla extract |
9 ounces all-purpose flour (about 2 cups) |
3.4 ounces whole-wheat pastry flour (about 3/4 cup) |
1 teaspoon baking powder |
1/4 teaspoon baking soda |
1/4 teaspoon salt |
1 cup light sour cream |
1/4 cup 2% reduced-fat milk |
1 teaspoon canola oil |
1 ounce chopped bittersweet chocolate |
2 tablespoons unsweetened cocoa |
baking spray with flour |
2/3 cup powdered sugar |
2 tablespoons 2% reduced-fat milk |
1 tablespoon unsweetened cocoa |
1/4 teaspoon vanilla extract |
1/8 teaspoon salt |
Directions:
1. Preheat oven to 350°.
2. Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in 1/2 teaspoon vanilla.
3. Weigh or lightly spoon flours into dry measuring cups; level. Combine flours, powder, soda, and 1/4 teaspoon salt. Combine sour cream and 1/4 cup milk. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.
4. Combine 1 teaspoon canola oil and chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons cocoa. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir.
5. Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl.
6. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan; cool on wire rack.
7. Combine powdered sugar, 2 tablespoons milk, 1 tablespoon cocoa, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; stir until smooth. Drizzle glaze over cake.
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