MARBLED POUND CAKE
This rich pound cake features the classic combination of chocolate and peanut butter. Buttermilk in the batter lends to its moist texture.-Kelly McDonald, Edinburg, Texas
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 350°. In a large bowl, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Combine buttermilk and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Beat in melted peanut butter chips., Pour 2 cups batter into a small bowl; stir in melted chocolate chips. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Cover with chocolate batter. Top with remaining plain batter; swirl with a knife., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine chips. In a small saucepan, bring cream to a boil. Remove from heat and pour over chips. Let stand 5 minutes; stir until smooth. Cool 2 minutes; drizzle over cake.
Nutrition Facts :
MARBLED MILLION DOLLAR POUND CAKE RECIPE - (4.2/5)
Provided by msippigrl
Number Of Ingredients 7
Steps:
- Lay butter and eggs out to get room temperature for 30-45 minutes before beginning the cake. Generously grease and flour a large 10-cup tube cake pan. In a very large mixing bowl and using a mixer on medium speed, beat the butter until creamy and pale colored, about 5 minutes. Gradually beat in the sugar until all of it has been incorporated and the texture is light and fluffy and almost white in color. Beat in one egg at a time, mixing just until each egg is blended. On low speed, add the flour to the creamed mixture alternately with the milk, beginning and ending with the flour. (1 c flour, 1/4 c milk, 1 c flour, 1/4 c milk, 1 c flour, 1/4 c milk, remaining 1 c flour). Stir in both extracts* (see note at end first). Preheat oven to 300 degrees F. Pour batter into prepared tube pan and bake on center rack of oven for 1 hr 30-40 minutes, or until center tests done with a long wooden toothpick or skewer. Cool in pan on a wire rack for 15 minutes then remove cake to cool completely on the wire rack. Store covered at room temperature. Serve with whipped cream/whipped topping, chocolate syrup, fresh berries, or my favorite, vanilla ice cream! ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ For the optional chocolate batter: *Omit the almond extract from the cake batter above. Remove about HALF the batter to another mixing bowl; then whisk in 1/4 cup cocoa powder just until combined. Alternately add the two bowls of batter to the prepared tube pan and bake as directed above.
VANILLA MARBLED POUND CAKE
Make and share this Vanilla Marbled Pound Cake recipe from Food.com.
Provided by Kerriebear
Categories Dessert
Time 1h45m
Yield 1 nine inch bundt cake, 12 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, baking soda, baking powder,& salt.
- Set aside.
- Beat butter& sugar together until light& fluffy.
- Add eggs, one at a time.
- Add vanilla.
- Alternately add flour mixture with the yogurt, ending with flour.
- Spoon about 2/3 of the batter into a lightly greased bundt pan.
- Add cocoa powder to the remainng batter, mixing well.
- Stir in chocolate chunks.
- Drop chocolate batter over pan& cut in with a knife.
- Bake in a preheated 350 degree over for one hour& 15 minutes, or until cake tests done.
- Cool completely.
MARBLED PECAN POUND CAKE
Make and share this Marbled Pecan Pound Cake recipe from Food.com.
Provided by Vino Girl
Categories Dessert
Time 1h35m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F
- Grease and flour a 10 inch tube pan.
- Beat butter and 1/2 cup shortening together until creamy.
- Gradually add sugar; beat at medium speed for 5-7 minutes.
- Add eggs one at a time, and beat just until the yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternating with milk; mixing at low speed just until blended after each addition.
- Stir in vanilla.
- Combine chocolate and 1 tablespoon shortening in a small saucepan and cook over low heat, stirring constantly, until butter melts.
- Remove 2 cups batter and add chocolate mixture, stirring until blended. Pour 1/3 of remaining plain batter into the tube pan; top with 1/2 of the chocolate batter.
- Repeat layers, ending with a plain batter layer.
- Gently swirl with a knife to marble the batter, and sprinkle with pecans.
- Bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
- Cool in the pan for 10-15 minutes before removing and allowing to cool completely on a wire rack.
Nutrition Facts : Calories 6574.5, Fat 298.8, SaturatedFat 113.5, Cholesterol 1335.7, Sodium 1900.9, Carbohydrate 916.5, Fiber 20.1, Sugar 605.4, Protein 87.8
MARBLED BUTTERSCOTCH POUND CAKE
Reading this recipe made my mouth water--I can't wait for a cool front to come our way so I can actually bake it! Vanilla and butterscotch batters marble together in a moist pound cake--yum! *From The Butterscotch Lover's Cookbook.*
Provided by JamesDeansGirl
Categories Dessert
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350*F.
- Grease a Bundt pan.
- In a large bowl, cream together the butter and sugar until the sugar is completely incorporated.
- Blend in the eggs, then the milk and vanilla.
- Whisk together the flour, baking powder, and salt; add to the creamed mixture, stirring just until combined.
- Transfer half the batter to a clean bowl; stir in the butterscotch topping, candy, and baking soda.
- Drop several tablespoons of the butterscotch batter into the prepared pan; cover with tablespoons of the vanilla batter.
- Continue layering the batters this way until all has been used.
- With a knife, gently swirl the batters together for a marbled effect.
- Bake for 70-75 minutes, or until a toothpick inserted into the highest part of the cake comes out clean.
- Cool in the pan for 15-20 minutes, loosen edges with a butter knife, and invert onto a wire rack and cool completely.
- Dust with powdered sugar, if desired.
Nutrition Facts : Calories 463.8, Fat 17.7, SaturatedFat 10.6, Cholesterol 96.6, Sodium 343.8, Carbohydrate 72, Fiber 1, Sugar 33.6, Protein 5.9
MARBLED PECAN POUND CAKE RECIPE
When hosting a crowd for the holidays, make it easy on yourself and choose recipes, such as this Marbled Pecan Pound Cake, that can be made ahead. Pound cakes are popular not only for their delicious taste, but because you can make them in advance and freeze them, if necessary. This recipe was sent in by Billie Taylor of Wytheville, Virginia, and was published in the December, 1993, issue of Southern Living. An instant hit, home cooks love the chocolate marbling on the inside-it gives the cake an extra special touch for the holidays. Serve this cake plain, or dress it up with a dollop of sweetened whipped cream, sugared cranberries, or a drizzle of chocolate ganache.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Beat butter and 1/2 cup shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla. Combine chocolate and 1 tablespoon shortening in a small, beavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove 2 cups batter, and add chocolate mixture, stirring until blended. Pour one-third of remaining plain batter into a greased and floured 10-inch tube pan; top with half of chocolate batter. Repeat layers, ending with plain batter. Gently swirl batter with a knife to create a marbled effect, and sprinkle with pecans. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.
MARBLED POUND CAKE
Ohhh mama! This pound cake can make a grown man weak in the knees! It is moist, buttery, and oh so delectable! The best part about this recipe is that it's very versatile! If you don't want to use nutella, you could easily replace it with a spread of your choice (i.e. peanut butter, cookie butter, cream cheese, etc). I have not...
Provided by Bre Van Patten
Categories Other Breakfast
Time 1h15m
Number Of Ingredients 9
Steps:
- 1. Preheat oven to 325 degrees.
- 2. Cream butter, yogurt, and sugar until fluffy. Add in one egg at a time, mixing until incorporated, and then vanilla. Scrape down sides. In separate bowl, stir together flour, baking powder, and salt. Mix into wet ingredients. Spray pan with Pam, or butter the pan. Scoop in half the batter into the pan.
- 3. Drop spoonfuls of nutella randomly over batter. Pour remaining batter over that, then drop more spoonfuls of nutella. With a chopstick or butter knife, swirl the batter. Do not swirl it too much, or you won't get the marbled effect.
- 4. Bake for 50-70 minutes, or until toothpick comes out clean. Enjoy!!
- 5. *You are suppose to let this cool for about 2 hours, but I can never refrain from cutting that baby and devouring it hot! It is that good!!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #preparation #occasion #low-protein #very-low-carbs #desserts #easy #dinner-party #vegetarian #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #inexpensive #low-in-something #brunch
You'll also love