Chocolateswirlpoundcake Recipes

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CHOCOLATE POUND CAKE

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 12 servings

Number Of Ingredients 11



Chocolate Pound Cake image

Steps:

  • Preheat the oven to 350 degrees F. Grease a 10-inch tube pan with butter.
  • Sift the flour, baking powder, salt and cocoa together. Set aside.
  • With an electric mixer, cream the 1 cup butter, the shortening and the sugar until fluffy. Add the eggs one a time, beating well after each addition. With the motor running, add the flour mixture and the milk alternately, beginning and ending with the flour. Add the vanilla.
  • Pour the batter into the prepared pan and bake for 1 hour. Check for doneness by inserting a toothpick into the cake; it should come out clean. Cool the cake in the pan for 30 minutes before turning it out onto a wire rack to cool completely.
  • Slice the cake and serve topped with a scoop of vanilla ice cream.

1 cup (2 sticks) butter, room temperature, plus more for greasing the pan
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cocoa
1/2 cup vegetable shortening
3 cups sugar
5 large eggs, room temperature
1 cup milk
2 teaspoons vanilla extract
Vanilla ice cream, for serving

CHOCOLATE-SWIRLED POUND CAKE

Make and share this Chocolate-Swirled Pound Cake recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 2h

Yield 1 10 inch cake

Number Of Ingredients 7



Chocolate-Swirled Pound Cake image

Steps:

  • Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
  • Gradually add sugar, beating 5 to 7 minutes.
  • Add eggs, 1 at a time, beating just until yellow disappears.
  • Add flour to butter mixture alternately with milk, beginning and ending with flour.
  • Mix at low speed just until blended after each addition.
  • Stir in vanilla.
  • Combine 1 cup batter and chocolate syrup, stirring until blended.
  • Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
  • Spoon half of chocolate batter on top; repeat layers.
  • Gently swirl batter with a knife.
  • Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.

Nutrition Facts : Calories 8499.4, Fat 423.2, SaturatedFat 253.5, Cholesterol 2273.8, Sodium 3661, Carbohydrate 1088.7, Fiber 17.8, Sugar 654.6, Protein 106.2

2 cups butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup chocolate syrup

CHOCOLATE SWIRL POUND CAKE

Make and share this Chocolate Swirl Pound Cake recipe from Food.com.

Provided by ellie_

Categories     Dessert

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11



Chocolate Swirl Pound Cake image

Steps:

  • Preheat oven to 350-degrees F.
  • Spray loaf pan with non-stick cooking spray and flour pan.
  • Beat sugar and butter in large bowl until light.
  • Sift flour, baking powder and baking soda and add to butter mixture.
  • Beat until blended.
  • Add sour cream and vanilla.
  • Beat until blended.
  • Beat in eggs.
  • Spread half of batter into prepared pan.
  • Mix chocolate, cinnamon and 2 TB sugar in small bowl.
  • Sprinkle half of chocolate mixture over batter in pan.
  • Mix remaining chocolate mixture into remaining batter in bowl.
  • Pour remaining batter into pan.
  • With a knife, swirl chocolate mixture into batter.
  • Bake pound cake for 50-60 minutes or until toothpick (or other tester) comes out clean.
  • Let cool completely before serving.

1 cup sugar
1/2 cup butter or 1/2 cup margarine, room temp
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (I use light sour cream)
1 teaspoon vanilla
2 eggs
2 ounces unsweetened chocolate, grated
1 teaspoon cinnamon
2 tablespoons sugar

CHOCOLATE VANILLA SWIRL POUND CAKE

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 15



Chocolate Vanilla Swirl Pound Cake image

Steps:

  • Spray and flour a loaf pan. Preheat oven to 350 degrees F.
  • In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
  • Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
  • Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.

Nutrition Facts : Calories 200 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 105 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 4 grams

2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
Pinch sea salt
6 tablespoons unsalted butter, softened
2 tablespoons unsweetened applesauce
1 1/3 cups turbinado raw cane sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2/3 cup fat-free milk
1/2 cup Fantasy Fudge Sauce, recipe follows
1/4 teaspoon baking soda
1 cup concentrated fruit sweetener or reduced fruit juice
4 tablespoons cocoa powder
Place the sweetener in a medium pot over low heat and reduce by 1/3 until thick.
Mix in the cocoa powder until combined and set aside to cool, (it will foam up). Place in a sealable container and refrigerate until needed up to 2 weeks.

CHOCOLATE SWIRL MARBLE POUND CAKE

This has been my favorite pound cake for the last 15 or 20 years. But I must admit that I recently made Juenessa's recipe #188525 and now I have two favorites. :-)

Provided by Kathy

Categories     < 4 Hours

Time 1h40m

Yield 12 serving(s)

Number Of Ingredients 9



Chocolate Swirl Marble Pound Cake image

Steps:

  • Heat oven to 350°F Grease a 10" tube pan.
  • Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy.
  • Add flour and remaining ingredients EXCEPT cocoa. Beat at low speed until well mixed, scraping bowl often; then increase to high and beat 4 minutes longer, scraping bowl as needed.
  • Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa powder.
  • Alternately spoon vanilla and chocolate batters into prepared tube pan. Using a knife, cut and twist through batter to create a marble effect.
  • Bake 60 minutes or until a toothpick comes out clean.
  • Cool in pan on a wire rack for 10 minutes. Then run a spatula or knife around the pan to loosen the cake. Remove cake and cook on a wire rack.

2 cups sugar
1 cup butter, softened
3 1/2 cups flour
1 cup milk
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt
4 eggs
1/4 cup unsweetened cocoa powder

CHOCOLATE-VANILLA SWIRL BUNDT CAKE

No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 12 to 14 servings

Number Of Ingredients 11



Chocolate-Vanilla Swirl Bundt Cake image

Steps:

  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
  • Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
  • Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
  • Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
  • Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
  • Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
  • Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
  • For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.

Nonstick cooking spray, for greasing the pan
3 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
2 tablespoons whole milk
4 teaspoons pure vanilla extract
8 large eggs, plus 2 yolks, at room temperature
4 sticks (2 cups) unsalted butter, at room temperature
2 3/4 cups granulated sugar
1 cup dark cocoa powder
1 cup confectioners' sugar
1 to 2 tablespoons whole milk

GINA'S CHOCOLATE POUND CAKE

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 1h30m

Yield 8 servings

Number Of Ingredients 12



Gina's Chocolate Pound Cake image

Steps:

  • Preheat oven to 350 degrees F. Butter a 10-inch Bundt pan and dust with cocoa powder.
  • In a large bowl of a stand mixer, add the butter and the sugar. Using the paddle attachment, cream together until light and fluffy and the volume has increased. Add the eggs and egg yolk, 1 at a time, beating after each addition.
  • In another mixing bowl, whisk together the flour, cocoa powder, the salt, and baking powder.
  • Add the dry ingredients alternatively with the buttermilk to the butter and egg mixture ending with the flour. Stir in the vanilla and pour the batter into the prepared Bundt pan. Bake for 1 hour and 10 minutes or until a toothpick inserted in the cake comes out clean. Let cool on a wire rack before turning out onto a serving plate and slicing.
  • Add the chocolate to a medium-sized bowl. In a small saucepan over low heat, add the cream and bring to a low simmer. Pour the cream over the chocolate and add the corn syrup. Once the chocolate melts, whisk together to combine. Drizzle over the cake and serve.

1 cup unsalted butter, room temperature, plus more for pan
1/2 cup Dutch-process cocoa powder, plus more for pan
3 cups sugar
5 eggs, plus 1 egg yolk
2 3/4 cups all purpose flour
3/4 teaspoon table salt
1/2 teaspoon baking powder
1 cup buttermilk
2 teaspoons vanilla extract
4 ounces chopped semisweet chocolate
3/4 cup heavy cream
1 tablespoon corn syrup

RICHEST EVER CHOCOLATE POUND CAKE

The chocolate cake you'll get from this pound cake recipe with buttermilk and chocolate is dense, dark, and delicious.

Provided by Carol

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 10



Richest Ever Chocolate Pound Cake image

Steps:

  • Separate the eggs and beat the egg whites until stiff, and set aside. In a large bowl, cream the butter with the sugar. Melt the chocolate in the hot water. Beat in the egg yolks, then the melted chocolate, buttermilk, and vanilla.
  • In a bowl, stir together the flour, baking soda, and salt. Beat into the chocolate mixture. Stir in about 1/3 of the egg whites to lighten the batter and then fold in the rest gently but thoroughly.
  • Turn the batter into a greased and floured tube pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, or until the cake tests done with a toothpick. Let cool on a rack. Makes 16 servings.

Nutrition Facts : Calories 393.9 calories, Carbohydrate 54.2 g, Cholesterol 88.7 mg, Fat 18.5 g, Fiber 1.3 g, Protein 5.3 g, SaturatedFat 11 g, Sodium 265.2 mg, Sugar 36.1 g

4 eggs
1 cup butter, softened
2 cups white sugar
1 cup semisweet chocolate chips
½ cup hot water
1 cup buttermilk
1 teaspoon vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
¼ teaspoon salt

CHOCOLATE-CINNAMON SWIRL CAKE

Recipe passed to me a few months ago by an aunt. Make sure to use high quality cocoa for a richer flavor. This will keep well in a fridge and can be reheated in the microwave (covered loosely with a paper towel or napkin).

Provided by SAPHIRA

Categories     Desserts     Cakes     Chocolate Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 11



Chocolate-Cinnamon Swirl Cake image

Steps:

  • Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x12-inch glass baking dish.
  • Mix together sugar, cocoa powder, and cinnamon in a small bowl; set topping aside.
  • Combine butter and cream cheese in a large bowl; beat with an electric mixer until smooth and creamy. Add sugar and mix until well blended. Mix in vanilla extract. Add eggs, one at a time, beating well after each addition. Sift in flour and baking powder and blend until thoroughly combined. Fold in chocolate chips.
  • Pour 1/2 of the batter into the prepared baking dish and sprinkle with 1/2 of the cinnamon topping. Spread remaining batter on top and sprinkle with remaining topping.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 60 minutes. Cool on a wire rack for 5 minutes. Serve warm.

Nutrition Facts : Calories 493.4 calories, Carbohydrate 60.1 g, Cholesterol 115.8 mg, Fat 26.8 g, Fiber 2.1 g, Protein 6.5 g, SaturatedFat 16.2 g, Sodium 247.7 mg, Sugar 39.4 g

½ cup white sugar
5 teaspoons unsweetened cocoa powder
2 tablespoons ground cinnamon
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 ½ cups white sugar
2 teaspoons vanilla extract
4 eggs
2 ¼ cups all-purpose flour
1 ½ teaspoons baking powder
¾ cup semisweet chocolate chips, or more to taste

CHOCOLATE SWIRL CAKE

Make and share this Chocolate Swirl Cake recipe from Food.com.

Provided by Doreen Randal

Categories     Dessert

Time 1h10m

Yield 1 cake

Number Of Ingredients 12



Chocolate Swirl Cake image

Steps:

  • Cream butter and sugar together until light and fluffy.
  • Add eggs, beating in one at a time.
  • Sift over flour and baking powder and fold into butter mixture.
  • Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
  • Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
  • Swirl the mixtures together with wooden skewer.
  • Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
  • Cool cake a little. Turn out onto a cake rack and ice when cold.
  • Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
  • Add water and mix to combine. Spread over cake when cool.
  • If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.

175 g butter
3/4 cup sugar
3 eggs
1 1/4 cups flour
2 teaspoons baking powder
2 tablespoons cocoa
2 teaspoons vanilla
25 g butter
50 g baking chocolate
3/4 cup icing sugar, sifted
2 tablespoons hot water
100 g white chocolate (optional)

POUND CAKE WITH CHOCOLATE SWIRL

Categories     Cake     Chocolate     Dessert     Bake     Vegetarian     Winter     Cinnamon     Sour Cream     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 10



Pound Cake with Chocolate Swirl image

Steps:

  • Preheat oven to 350°F. Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended.Add sour cream and vanilla and beat just until smooth.Beat in eggs.
  • Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.
  • Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)

1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 8-ounce container sour cream
1 teaspoon vanilla extract
2 large eggs
2 ounces semisweet chocolate, grated
1 teaspoon ground cinnamon

CHOCOLATE MARBLE POUND CAKE

We've dressed up our Classic Pound Cake recipe with chocolate pound cake

Provided by Martha Stewart

Categories     Cake Recipes

Yield Makes 4 cakes

Number Of Ingredients 13



Chocolate Marble Pound Cake image

Steps:

  • Preheat oven to 325 degrees.
  • Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
  • Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
  • Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
  • Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
  • Scoop batters into prepared pans, 1/2 cup at a time, alternating plain and chocolate. Swirl with a knife. Tap on counter to distribute; smooth tops.
  • Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

1 pound (3 1/4 cups) all-purpose flour
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs
2 1/4 cup all-purpose flour
1 cup best-quality unsweetened cocoa powder
1 tablespoon coarse salt
4 sticks softened unsalted butter, plus more for pans
2 cups sugar
1 teaspoon pure vanilla extract
9 large, room-temperature eggs

CHOCOLATE SWIRL CAKE

So moist, chocolatey and decadent is this luscious triple-chocolate swirl cake that it doesn't need any frosting.

Provided by My Food and Family

Categories     Dairy

Time 1h10m

Yield 24 servings

Number Of Ingredients 9



Chocolate Swirl Cake image

Steps:

  • Heat oven to 350°F.
  • Place first 5 ingredients and 4 eggs in large bowl with mixer until blended. Stir in chopped chocolate.
  • Reserve 1 cup batter. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
  • Beat Neufchatel and sugar in small bowl with mixer until blended. Mix in remaining egg. Pour over batter in pan. Spoon reserved batter over Neufchatel mixture.
  • Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.

Nutrition Facts : Calories 240, Fat 14 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 280 mg, Carbohydrate 26 g, Fiber 1 g, Sugar 18 g, Protein 4 g

1 pkg. (2-layer size) chocolate cake mix
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1 container (8 oz.) BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/2 cup oil
1/2 cup water
5 eggs, divided
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, chopped
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup sugar

MARBLE SWIRL POUND CAKE

A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.

Provided by shirleyo

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 9



Marble Swirl Pound Cake image

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.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 58.5 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 9.2 g, Sodium 215.4 mg, Sugar 29.7 g

2 cups white sugar
1 cup butter, softened
3 ½ cups cake flour
1 cup milk
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
4 eggs
¼ cup unsweetened cocoa powder

CHOCOLATE SWIRL CAKE

Delicious Bundt cake. Coconut vanilla yellow cake surrounds a chocolate-like truffle middle. Be sure you use a 12-cup Bundt cake pan. Take twelve cups of water and fill your Bundt. If 12 cups fit then it will be large enough for this cake. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook

Provided by Olha7397

Categories     Dessert

Time 1h25m

Yield 12-16 serving(s)

Number Of Ingredients 25



Chocolate Swirl Cake image

Steps:

  • FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
  • FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
  • Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
  • Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
  • TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
  • TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
  • TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
  • *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
  • **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.

Nutrition Facts : Calories 1026.3, Fat 45.6, SaturatedFat 26.4, Cholesterol 138.8, Sodium 553.4, Carbohydrate 149.6, Fiber 4.1, Sugar 114.6, Protein 10.6

1 cup butter or 1 cup regular margarine, softened
2 cups sugar
2 teaspoons vanilla
3 large eggs
2 3/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or 1 cup milk, soured*
1 cup Hershey's syrup
1/4 teaspoon baking soda
1 cup flaked coconut (optional)
1/2 cup butter or 1/2 cup regular margarine, softened
3 2/3 cups confectioners' sugar (1-pound package)
1/2 cup Hershey's syrup
1 hershey's milk chocolate candy bar, broken into pieces (4 ounces)
2 -3 tablespoons milk
8 semi-sweet chocolate baking squares, broken into pieces**
1/2 cup whipping cream
1/3 cup sugar
1 tablespoon cornstarch
3/4 cup evaporated milk (NOT sweetened condensed milk)
1 (4 ounce) hershey's milk chocolate candy bars, broken into pieces
1 tablespoon butter or 1 tablespoon margarine
1 cup flaked coconut
1/2 cup chopped nuts

JAN'S DARK CHOCOLATE SWIRL POUND CAKE

Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.

Provided by What's for dinner, mom?

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 10



Jan's Dark Chocolate Swirl Pound Cake image

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.

Nutrition Facts : Calories 636 calories, Carbohydrate 80.1 g, Cholesterol 174.5 mg, Fat 32.6 g, Fiber 1.3 g, Protein 8.2 g, SaturatedFat 19.7 g, Sodium 329 mg, Sugar 50.4 g

1 ½ cups unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
3 cups white sugar
1 ½ teaspoons almond extract
1 ½ teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking powder
6 large eggs, at room temperature
3 cups cake flour
⅓ cup unsweetened cocoa powder

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Steps: Mix sugar and cornstarch in 4-cup microwavable measuring cup. Stir in milk and egg product. Microwave uncovered on High 3 minutes 30 seconds to 4 minutes; stirring after 2 minutes, until mixture thickens and boils.
From recipes.servegame.org


CHOCOLATE CINNAMON SWIRL CAKE - THE SOUTHERN LADY COOKS
In a small bowl whisk together the flour, baking powder, baking soda, salt and ground cinnamon. Combine the flour with the liquid and mix all together with mixer. Fold in nuts with spoon. Make the swirl below. Add half the cake mixture to a sprayed 10 inch bundt pan. Sprinkle the dry swirl over the cake mixture.
From thesouthernladycooks.com


CHOCOLATE POUND CAKE - TUTTI DOLCI
Instructions. Preheat oven to 350°F and spray an 9 x 5-inch loaf pan with nonstick spray. Combine cream cheese, yogurt, sugar, and vanilla in a food processor and process until smooth. Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and ...
From tutti-dolci.com


KETO CHOCOLATE SWIRL POUND CAKE
Instructions. pre-heat oven to 170°C static and line a 24cm x 11cm (9.5" x 4.3") plum cake tin with non-stick baking paper overhanging on opposite sides. use an electric whisk to whip eggs until creamy and voluminous; add MCT oil, whipping cream …
From queenketo.com


DOUBLE CHOCOLATE POUND CAKE | MY CAKE SCHOOL
Position the oven rack to the lower 3rd of the oven. Preheat the oven to 325 degrees, grease and flour a 12 cup bundt pan. In a medium sized bowl add the flour, baking powder, baking soda, salt and cocoa, whisk to blend and set aside. In the bowl of your mixer, beat the butter on medium speed until creamy and smooth.
From mycakeschool.com


EASY CHOCOLATE BUNDT CAKE - THE GIRL WHO ATE EVERYTHING
Preheat oven to 350 degrees and spray a Bundt pan well with non-stick spray. For the cake: In a large bowl, stir the cake mix, pudding mix, water, oil, eggs, and sour cream until combined well. You can also do this with a mixer. Fold in the 1 1/2 cups chocolate chips. Pour mixture into the Bundt pan and bake for 50-60 minutes or until a ...
From the-girl-who-ate-everything.com


CHOCOLATE PUMPKIN SWIRL POUND CAKE | FOODLAND
Chocolate Pound Cake. Preheat oven to 325˚. Grease the 6 loaf pans (9" x 5" x 3") and set aside. Sift together 4 1/2 cups of all purpose flour, 1 cup of cocoa powder, 1 teaspoon of baking powder, 1 teaspoon of salt, and set aside. In another bowl, combine 1/2 cup of milk, 2 cups of pumpkin mixture, 2 teaspoons of imitation vanilla extract and ...
From foodland.com


SWIRL SPICE CAKE RECIPES
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.
From recipes.servegame.org


CHOCOLATE SWIRL CAKE - SO GOOD I DID IT TWICE! • THE HERITAGE COOK
Add the sugar and beat for another 2 to 3 minutes until smooth and creamy. While the butter and sugar are creaming, melt the two chocolates. Place the chocolate ingredients in two small heatproof bowls, chocolate in one, white chocolate in the other, and set your microwave to …
From theheritagecook.com


CHOCOLATE SWIRL MARBLE POUND CAKE (PLUS VIDEO) - CHRISTINE'S RECIPES
Ingredients: . 200 gm cake flour ; 1 tsp baking powder ; ½ tsp salt ; 200 gm unsalted butter, room temperature ; 170 gm caster sugar ; 3 eggs ; ½ tsp vanilla extract
From en.christinesrecipes.com


CHOCOLATE SWIRL CAKE | SO DELICIOUS
Ingredients Needed for Chocolate Swirl Cake . For the swirl sheets: 12 ounces of puff pastry (2 sheets, 6 ounces each) ¼ cup melted butter 4 tablespoons of cinnamon
From sodelicious.recipes


CHOCOLATE-SWIRLED POUND CAKE RECIPE | MYRECIPES
Ingredient Checklist. 4 sticks (2 cups) LAND O LAKES Butter or Margarine, softened ; 3 cups sugar ; 6 large eggs ; 4 cups all-purpose flour ; ¾ cup milk
From myrecipes.com


CHOCOLATE SWIRL POUND CAKE - EVIL SHENANIGANS
Chocolate Swirl Pound Cake Serves 12. 1 cup sugar 1/2 cup butter, at room temperature 3 eggs, at room temperature 1 teaspoon vanilla 1/2 cup buttermilk, at room temperature 1 1/4 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 2 tablespoons Dutch-processed cocoa powder 1 tablespoon water. Heat the …
From evilshenanigans.com


CHOCOLATE SWIRL POUND CAKE | SHERI SILVER - LIVING A WELL-TENDED LIFE ...
Beat the butter and sugar till light and fluffy, add the eggs, sour cream and vanilla and beat again. Scrape down the sides. Add the flour, baking powder and baking soda and beat till just combined. Scrape down the sides. Scrape half the batter into your baking pan and use a small angled spatula to even it out.
From sherisilver.com


CHOCOLATE SWIRL SOUR CREAM POUND CAKE RECIPE - LAND O'LAKES
STEP 1. Heat oven to 350°F. Spray 10-inch tube pan or 12-cup Bundt pan with no-stick cooking spray. Lightly dust with flour. Set aside. STEP 2. Combine butter and sugar in bowl. Beat at medium speed until creamy. Add egg substitute and vanilla; continue beating 1 minute.
From landolakes.com


CHOCOLATE SWIRL POUND CAKE (VRP 090) - VINTAGE RECIPE PROJECT
Spoon remaining batter into a greased-and-floured 10-inch tube pan. Add ¼ teaspoon baking soda to chocolate syrup. Blend into reserved batter. Spoon batter in pan. Using a narrow spatula, gently swirl through batter in pan. Do not mix. Bake at 350° for 65 to 70 minutes or until cake tester inserted comes out clean.
From vintagerecipeproject.com


CHOCOLATE SWIRL POUND CAKE RECIPE - FOOD NEWS
Preheat oven to 350°F. Coat a 9x5-inch loaf pan with nonstick cooking spray. Line bottom of pan with parchment paper and coat the parchment paper with nonstick cooking spray; set aside. Advertisement. Step 2. In a large bowl, whisk together flour, pumpkin pie spice, baking powder, baking soda, and salt; set aside.
From foodnewsnews.com


THE BEST CHOCOLATE POUND CAKE RECIPE {BUNDT CAKE}
Add in flour, cocoa powder, espresso powder, baking soda, baking powder, and salt. Beat until combined. Stir in chocolate chips. STEP 3: Pour the batter into the prepared bundt pan. Bake for 40-45 minutes until a toothpick inserted into cake comes out clean or with a few crumbs. STEP 4: Cool pan on wire rack for 10 minutes, then invert the pan ...
From shugarysweets.com


CHOCOLATE MARBLE POUND CAKE RECIPE - MARCY GOLDMAN | FOOD
Step 1. Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper. Advertisement. Step 2. In a …
From foodandwine.com


CINNAMON SWIRL POUND CAKE LOAF - SEASONS AND SUPPERS
Instructions. Preheat oven to 325F (not fan assisted) and grease an 8 x 4-inch or 4 x 10-inch loaf pan. Set aside. In a large bowl with an electric mixer or the bowl of a stand mixer with the paddle attachment, beat together the butter and sugar until light and fluffy, about 3 minutes.
From seasonsandsuppers.ca


DOUBLE-CHOCOLATE SWIRL POUND CAKE RECIPE | MYRECIPES
9 ounces all-purpose flour (about 2 cups) 3.4 ounces whole-wheat pastry flour (about 3/4 cup) 1 teaspoon baking powder. ¼ teaspoon baking soda. ¼ teaspoon salt. 1 cup light sour cream. ¼ cup 2% reduced-fat milk. 1 teaspoon canola oil. 1 ounce chopped bittersweet chocolate.
From myrecipes.com


CHOCOLATE SYRUP SWIRL CAKE - CHOCOLATE CHOCOLATE AND MORE!
1/2 cup semi-sweet chocolate chips (or white chocolate chips) 2-3 Tablespoons heavy cream. 1-2 tablespoons coconut, toasted. Instructions. Cream butter, sugar and vanilla in large mixing bowl until light and fluffy. Add eggs and beat until well combined. In separate bowl, combine flour, 1 teaspoon baking soda and salt.
From chocolatechocolateandmore.com


CHOCOLATE SWIRL CHEESECAKE RECIPE - THE SPRUCE EATS
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. (Nutrition information is calculated using an ingredient database and should be considered an estimate.) Save Recipe A no-bake cheesecake is a recipe to cherish as it can be made in no time and is a base for so …
From thespruceeats.com


CHOCOLATE-VANILLA SWIRL POUND CAKE - SOUTHERN CAST IRON
Spray an 8½x4½-inch cast-iron loaf pan with baking spray with flour. In a small microwave-safe bowl, microwave chocolate morsels on medium in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1½ minutes total). Let cool. In a large bowl, beat butter and cream cheese with a mixer at medium speed until smooth.
From southerncastiron.com


CLASSIC CHOCOLATE POUND CAKE RECIPE | SOUTHERN LIVING
Beat in vanilla on low speed. Pour batter into a greased (with shortening) and floured 10-inch tube pan. Step 3. Bake in preheated oven until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Cool in pan 15 minutes; remove cake from pan, and let cool completely, about 1 1/2 hours.
From southernliving.com


CHOCOLATE SYRUP SWIRL CAKE | RECIPES - HERSHEYLAND
1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan. 2. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, l teaspoon baking soda and salt; add alternately with buttermilk to …
From hersheyland.com


SARA LEE CHOCOLATE POUND CAKE RECIPE - FOOD NEWS
1 cup white chocolate chips. 1⁄4 cup all-purpose flour. 1 cup sour cream. 1 cup powdered sugar . Directions . Preheat oven to 350 ̊F. Coat four 6 x 3-inch loaf pans with baking spray. Prepare pound cake according to package instructions, substituting 3⁄4 cup heavy cream for water or milk.
From foodnewsnews.com


GRANDMAS POUND CAKE RECIPE (CHOCOLATE SWIRL OR REGULAR)
Preheat oven to 350 degrees. Butter the oblong cake pan generously with butter. Cream shortening, sugar and eggs with mixer. In separate bowl, mix flour, salt and mace. Mix milk and vanilla in a separate bowl. Alternate adding flour mixture and milk mixture to mixer a …
From stayingclosetohome.com


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