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Marble Swirl Pound Cake
SUBMITTED BY:
shirleyo
PHOTO BY:
BETTERBAKE
"A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect."
RECIPE RATING:
Read Reviews
(51)
Review/Rate This Recipe
Original recipe yield 1 tube cake
SERVINGS
(
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
2 cups white sugar
1 cup butter, softened
3 1/2 cups cake 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
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DIRECTIONS
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.
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REVIEWS
Reviewed on Nov. 27, 2006 by Bakingaficionado
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Bakingaficionado
Nov. 27, 2006
I have done this cake twice. First time following the instructions to the letter and the result was OK, not great. The second time around I reduced flour quantity by half a cup and baked it for a little over 50 min and it was just fantastic. I was so proud of myself for baking such a delicious cake. I highly recommend it.
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8 users found this review helpful
I have done this cake twice. First time following the instructions to the letter and the...
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Reviewed on Sep. 15, 2002 by CATHY CLARK-MARLOW
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CATHY CLARK-MARLOW
Sep. 15, 2002
Used regular flour less 2 Tbsp per cup. Easy to use recipe. Nice texture and flavor, not at all dry.
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5 users found this review helpful
Used regular flour less 2 Tbsp per cup. Easy to use recipe. Nice texture and flavor, not at...
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Reviewed on Oct. 2, 2006 by
nancy
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nancy
Oct. 2, 2006
The look was fantasctic, but the taste was not to die for, next time, I would cut down the amount of flour to 2 3/4 cups only, because the flour ratio is big comparing to the to the other ingredients ratio. Just cut down the flour, and you can’t go wrong with it.
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4 users found this review helpful
The look was fantasctic, but the taste was not to die for, next time, I would cut down the...
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Reviewed on Jan. 16, 2004 by SUESHELL51
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SUESHELL51
Jan. 16, 2004
Loved this cake! It's exactly what I've been looking for. Since others had posted that they thought it was a bit dry, I cooked it 5 minutes less than the recipe said and made sure my oven was just slightly on the under side of the temp. listed. It was not dry and didn't last long at my house!
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4 users found this review helpful
Loved this cake! It's exactly what I've been looking for. Since others had posted that they...
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Reviewed on May 27, 2007 by Dinabu
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Dinabu
May 27, 2007
Really really good, everyone LOVED it. Following others suggestions, I just did 3 1/4 cups of flour, (and we're high altitude, 7800 ft) and then added a TBSP of milk to the choclate mixture when I added the cocoa, baked for 50 minutes exactly and it came out wonderfully moist and deliccious. We sliced it and had it with strawberries, chocolate sauce, and whipped cream~ it was lovely. The kids delared this "version" of strawberry shortcake THE BOMB. It was a great mix of not too chocolately or sweet, but satified all those together. Mmmmm Thank you for this great recipe, I will make it often!
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3 users found this review helpful
Really really good, everyone LOVED it. Following others suggestions, I just did 3 1/4 cups...
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Reviewed on Sep. 14, 2005 by Glenda
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Glenda
Sep. 14, 2005
I melted 2 squaes of unsweetened chocolate, ground 2 squares of semisweet chocolate squares, instead of the cocoa powder. DELICIOUS
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3 users found this review helpful
I melted 2 squaes of unsweetened chocolate, ground 2 squares of semisweet chocolate squares,...
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Reviewed on Mar. 10, 2008 by
Samantha Li
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Samantha Li
Mar. 10, 2008
Incredibly easy, beautiful, moist, and tasty! I baked this in a 9x13 for 35 minutes. Would have been great with chocolate buttercream frosting, but frosting is so not necessary. Will DEFINITELY make again
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2 users found this review helpful
Incredibly easy, beautiful, moist, and tasty! I baked this in a 9x13 for 35 minutes. Would...
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Reviewed on Nov. 24, 2007 by
Sue
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Sue
Nov. 24, 2007
This got rave reviews on Mothers day. I thought it was still a little dry. I followed the recommendations of some others to cut the flour by 1/2 cup, and to cook it for 50 minutes.
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2 users found this review helpful
This got rave reviews on Mothers day. I thought it was still a little dry. I followed the...
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Reviewed on Jan. 2, 2007 by JFERSTOK
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JFERSTOK
Jan. 2, 2007
I followed the advice of other reviewers and decreased the amount of flour. I also reduced the bake time from a full hour to just 50 minutes. I was glad to have the tips ahead of time because they seemed to be just the ticket to a moist cake. My only complaints are that I have quite a sweet tooth and I would have liked the cake to be just a little more sugary. (I was looking to recreate something akin to Starbucks' marble loaf.) The other thing was the order of the ingredients being added was a little odd to me. The flour was the third ingredient and it made the batter like a thick cookie dough until I got the milk added. I may change the order in which I add them the next time I make it. Overall, it was good and I'll try it again someday.
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2 users found this review helpful
I followed the advice of other reviewers and decreased the amount of flour. I also reduced...
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Reviewed on Oct. 22, 2005 by
SAFETYPIN00
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SAFETYPIN00
Oct. 22, 2005
I halved the recipe, and I also used 1/4 cup less sugar (instead of 1 cup). I put in a lot of baking powder, so it really rose nicely. It was really good. My family really liked it. I also used a loaf pan, cause I don't have a tube cake pan. I like how it got crusty around the edges. Parents said it tasted better than the pound cakes from the store :) Thumbs way up!
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2 users found this review helpful
I halved the recipe, and I also used 1/4 cup less sugar (instead of 1 cup). I put in a lot of...
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