LIGHT MARBLE POUND CAKE
This is a lighter version of an old family favorite. It's been used for family birthdays for over 30 years.
Provided by Carole
Categories Desserts Cakes Pound Cake Recipes
Time 2h15m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan. Whisk the flour and baking powder in a bowl until thoroughly combined.
- In a large bowl, beat the butter and vegetable shortening together with an electric mixer until light and fluffy, about 3 minutes. Mix in 3 cups of sugar, 1 cup at a time, beating until smooth after each addition, then beat in the eggs, 1 at a time, beating each in well before adding the next. Beat in the applesauce until the liquid ingredients are smooth. Mix in the flour mixture, alternating with the milk, and stir in vanilla extract and lemon juice.
- In a bowl, stir the cocoa powder, 1/4 cup of sugar, and water until the sugar has dissolved and the syrup is smooth. Pour about 3/4 cup of the pound cake batter into the chocolate mixture, and stir to combine. Pour the remaining vanilla cake batter into the prepared tube pan, then pour the chocolate batter over the vanilla batter. With a spoon handle or butter knife, swirl the two batters together a few times (don't overmix) to create a marbled effect.
- Bake the cake in the preheated oven until a toothpick inserted into the cake comes out clean, and the sides of the cake pull slightly away from the pan, 70 to 80 minutes. Cool in the pan on a wire rack for 10 minutes, then invert the cake and remove from the pan onto the wire rack to finish cooling completely.
Nutrition Facts : Calories 387.3 calories, Carbohydrate 61 g, Cholesterol 74.6 mg, Fat 14.4 g, Fiber 1.2 g, Protein 5.2 g, SaturatedFat 6.1 g, Sodium 85.3 mg, Sugar 42.3 g
BUTTERSCOTCH POUND CAKE
Very rich buttery cake that is perfect for any occasion. This cake will melt in your mouth! Great with coffee.
Provided by terilk1
Categories Desserts Cakes Bundt Cake Recipes
Time 2h20m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch fluted tube pan (such as Bundt ®).
- Mix pecans, butterscotch chips, and 2 tablespoons flour in a bowl until coated.
- Beat sugar, cream cheese, butter, shortening, and vanilla extract together in a large bowl with an electric mixer until light and fluffy.
- Alternate mixing 1 egg and 1/2 cup of remaining flour at a time into the butter mixture, beating well after each addition to form a smooth batter. Fold in coated butterscotch chips and pecans to incorporate. Pour batter into tube pan.
- Bake in preheated oven until a toothpick inserted into the center comes out clean, about 1 1/2 hours.
- Cool in the pan for 20 minutes before removing to cool on a wire rack. Cool completely before slicing.
Nutrition Facts : Calories 573.3 calories, Carbohydrate 64.1 g, Cholesterol 115.7 mg, Fat 32.7 g, Fiber 1.7 g, Protein 7 g, SaturatedFat 15.1 g, Sodium 161 mg, Sugar 44.9 g
EASY BUTTERSCOTCH POUND CAKE
Teri's mention that this is the first cake her daughter ever made inspired me to get my grandson, Connor, involved! He and I have cooked together since he could walk and it's a really precious time for us. We had a ton of fun preparing this recipe together, and the finished cake was a big hit with the entire Kitchen...
Provided by Teri Dunaway
Categories Cakes
Time 1h
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 350.
- 2. Combine 1st 5 ingredients. Mix well for 4 minutes.
- 3. Gently stir in butterscotch chips.
- 4. Pour into well-greased and floured Bundt pan and bake.
- 5. Bake for approximately 1 hour (generally takes the full time)
BUTTERSCOTCH CHOCOLATE MARBLE CAKE
This is made with a cake mix which makes it a very fast cake to make. It is good anytime. It's from a Bundt cake cookbook from 1973.
Provided by Dorel
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350D F.
- Grease Bundt pan well and lightly flour it.
- In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs.
- Beat at medium to high speed for about 3 minutes until mixture is smooth.
- Pour two-thirds of batter into prepared pan.
- Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture.
- Swirl through batter very gently with thin knife to marble.
- Bake for 50-60 minutes or until cake tests done Cool in pan 25 minutes, then turn out and finish cooling on wire rack.
- Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.
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