Best Orange Chocolate Swirl Pound Cake Recipes

MARBLE SWIRL POUND CAKE

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

JAN'S DARK CHOCOLATE SWIRL POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
• Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
• Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
• Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.

CHOCOLATE ORANGE MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
• In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.

ORANGE SWIRL CAKE

Steps:

• Heat oven to 350. Grease and flour a 12-cup Bundt pan.
• Prepare cake mix according to directions.
• Remove 1-1/2 cups of the batter and set aside.
• Pour remaining batter into pan.
• Stir gelatin (dry) into the 1-1/2 cups of batter.
• Drop orange batter by generous tablespoons randomly in 6 to 8 mounds onto batter in pan.
• Cut through batter with a knife in S-shaped curves in one continous motion for swirled effect.
• Bake 42 to 47 minutes in pan. Turn upside down onto a heat proff serving plate; remove pan.
• Cool cake completely. Sprinkle with powdered sugar.

ORANGE SWIRL CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Grease and lightly flour bottom and sides of 13x9-inch pan, or spray with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 1/2 cups batter in small bowl; set aside. Pour two-thirds of the remaining batter into pan; spread evenly. Stir dry gelatin and extract into the reserved 1 1/2 cups batter. Drop orange batter by heaping tablespoonfuls randomly onto batter in pan; repeat with remaining yellow batter. Swirl batter with knife.
• Bake 33 to 38 minutes or until toothpick inserted in center comes out clean. Cool completely, about 2 hours.
• In small microwavable bowl, microwave chocolate as directed on package until melted. Cool 10 minutes. In large bowl, beat powdered sugar, butter, vanilla and milk with electric mixer on low speed until smooth. Gradually beat in melted chocolate until well blended. Immediately frost cake (frosting will begin to set up after about 15 minutes). Store loosely covered.