OLD-FASHIONED MARBLE POUND CAKE & CHOCOLATE GLAZE

Old-Fashioned Marble Pound Cake & Chocolate Glaze image

Provided by Elaine Bovender

Categories Cakes

Time 1h10m

Number Of Ingredients 15

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1 1/2 c softened butter, salted
2 c sugar
7 large eggs, room temperature
2 tsp vanilla extract
1/4 tsp salt
3 c all purpose flour, sifted
1/4 c buttermilk or whole milk
2 to 4 Tbsp cocoa, unsweetened
CHOCOLATE GLAZE
2 Tbsp butter, salted
2 to 4 Tbsp cocoa, unsweetened
3 to 4 drops vanilla extract
1 pinch salt
3 to 4 Tbsp whole milk or half and half
1 1/2 c confectioners' sugar

Steps:

1. Preheat oven to 325 degrees. Grease and flour a tube or bundt cake pan, set aside.
2. Cream softened butter and gradually add sugar. Cream until light and fluffy. Mix in vanilla and salt. Add eggs one at a time, beating after each addition.
3. Sift flour, then measure for accuracy and then sift again. Add flour alternately with buttermilk, mixing after each addition (DO NOT OVER MIX)
4. Remove about 1/3 of batter and put in a small mixing bowl. Add cocoa and mix with spoon or spatula. DO NOT USE MIXER. Note: If you like a darker chocolate, use 4 tablespoons, but if you prefer more of a milk chocolate, use only 2 tablespoons.
5. Add half of the yellow cake batter into the tube pan, no need to smooth out yet. Spoon all of the chocolate mixture on top of the yellow. Spoon on the remaining yellow batter on top of the chocolate batter. Lightly swirl with a knife and then gently smooth out the top.
6. Bake for 45 to 55 minutes (my oven took 55) or until cake tests done. Remove from oven and cool in pan for about 10 minutes. Remove from pan and wrap in plastic wrap and cool completely. Transfer to serving plate.
7. CHOCOLATE GLAZE: Melt butter on medium heat in a heavy saucepan. When butter is melted, whisk in cocoa, vanilla and salt. Add confectioner's sugar and milk, mixing well. You may add more milk, if necessary. Pour glaze over cooled cake and allow to set for a few minutes. Enjoy!