 |
Prep Time: 10 Minutes Cook Time: 55 Minutes |
Ready In: 65 Minutes Servings: 8 |
|
Joan sometimes adds chocolate syrup to the basic batter to produce the lovely swirls in this moist marbled loaf. For a sweet finish, top it with a can of prepared frosting...or use your favorite homemade frosting if time allows, she suggests. Ingredients:
4-1/2 cups pound cake batter (from pound cake ring recipe), divided |
3 tablespoons chocolate syrup |
1 can (16 ounces) chocolate frosting |
fresh strawberries, optional |
Directions:
1. In a small bowl, combine 1/2 cup batter and chocolate syrup. Pour the remaining batter into a greased and floured 9-in. x 5-in. loaf pan. Spoon chocolate batter over the top; gently cut through batter with a knife to swirl.
2. Bake at 350° for 15 minutes. Reduce heat to 325°; bake 40 minutes longer or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Frost top and sides of cake. Garnish with strawberries if desired. Yield: 8-10 servings.
|
|