Ingredients
-
1
-
1/2
-
2
-
1
-
1
-
1/4
-
1
-
1
-
2
-
2
-
1
-
-
-
-
Directions
Pound Cake With Swirled Chocolate, Very moist and fluffy with a delicious taste I like the fact that it has much less butter than typical pound cakes In addition, I lowered the fat even more by using nonfat plain yogurt instead of sour cream and it came out great , This was very heavy and the center was wet and seemed like it didn’t finish baking The concept it there but the recipe wasn’t what we all expected for our church function 2 other church members made it with the same results We weren’t able to sell the cakes for our charity event I won’t make this again, This recipe is moist Used plain yogurt Good tasting I sliced it up and wrapped it and placed in the freezer for individual servings
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Steps
|
1
Done
|
Preheat Oven to 350f. |
|
2
Done
|
Butter and Flour a 9 by 5-Inch Loaf Pan. Lightly Tap Out Excess Flour. |
|
3
Done
|
Using an Electric Mixer, Cream the Sugar and Butter Together in a Large Bowl Until Light and Fluffy. |
|
4
Done
|
Lower the Mixer Speed, and Stir in the Flour, Baking Powder, Baking Soda, and Salt. Beat Just Until Blended. |
|
5
Done
|
Add the Sour Cream and Vanilla and Beat Just Until Well Combined and Smooth. |
|
6
Done
|
Beat in the Eggs Just Until Well Blended. |
|
7
Done
|
Spread Half of the Batter Into the Pan. |
|
8
Done
|
in a Small Bowl, Mix the Grated Chocolate and Cinnamon Together. |
|
9
Done
|
Sprinkle Half of the Chocolate Mixture Over the Batter. |
|
10
Done
|
Top With the Remaining Batter. |
|
11
Done
|
Sprinkle the Rest of the Chocolate Mixture Over the Top. |
|
12
Done
|
Using a Knife, Carefully Swirl in the Chocolate Mixture to Marbleize. |
|
13
Done
|
Bake Until a Toothpick Inserted Into the Center Comes Out Clean, About 55 Minutes. |
|
14
Done
|
Place Pan on a Wire Rack and Let the Cake Cool For 10 Minutes. |
|
15
Done
|
Run a Knife Around the Edges of the Pan, Then Turn Out Onto the Rack to Cool Completely. |
