The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed: Jun. 26, 2009
Wonderful Cake! I took the advice of many & decreased the amount of flour by a half a cup and only cooked it for 50 minutes and it was a hit! Used it for my cake business & the customers were very pleased!
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The reviewer gave this recipe 2 stars. This recipe averages a 4.09 star rating.
Reviewed: Jun. 8, 2009
I, also found this cake too dry. Unfortunately I didn't read the reviews until I had already mixed it up, but I still had time to add an extra egg, probably about another 1/2 c. milk, and about 1/4 sugar to the chocolate half. Didn't make a difference, it was still dry. If I try this recipe again, I would definitely cut the flour down, at least 1/2 cup less than suggested. Disappointing for a pound cake with so many eggs in it to still be dry.
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.09 star rating.
Reviewed: May 7, 2009
I wanted to use up some cake flour, and decided on this recipe. The batter was better than the cake. The finished product was a bit dry even with the decreased amount of flour. Average at best.
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Cooking Level: Expert

Home Town: Niagara Falls, New York, USA
Living In: Lantana, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Photo by allisonmignon
Reviewed: Mar. 26, 2009
I followed many of the other reviews tips and lessened the flour (3 cups, minus 2 tbs per cup of all purpose flour). I also added about 1/2 cup of chocolate chips to my cake, sooo good! Baked for 50 min in a bundt pan, cake was moist and perfect with some powdered sugar on top!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.09 star rating.
Reviewed: Mar. 23, 2009
This had a nice flavor, but mine came out quite dense. I substituted applesauce for half the oil and cut the flour down by half a cup. I also used more cocoa for an extra chocolaty taste,
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Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.09 star rating.
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Reviewed: Feb. 23, 2009
I thought this cake was a little dry. It taste good but it wasnt the best Marble Cake Ive ever eaten.
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Photo by TrixieDarty

Cooking Level: Intermediate

Home Town: Satanta, Kansas, USA
Living In: Brigham City, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.09 star rating.
Reviewed: Feb. 13, 2009
Followed the recipe to a T. Its a good, pretty cake thats easy to make. It keeps for DAYS as well but dried out a bit. however, if you want to infuse some extra moisture into it, dampen a paper towel, wrap a piece of the cake into it and nuke it for a couple of secions. great cake!
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Photo by ChicagoCookie84-Anita

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Photo by katie_luvs2bake!
Reviewed: Nov. 28, 2008
Great! but If I hadnt made these changes I think it might have turned out dry: 1. use 3 cups flour (I used normal all purpose flour) 2. Mix differently: First cream butter and sugar together. Beat in eggs one at a time, add vanilla. Then add the premixed dry ingredients SIFTED to the batter alternating with the milk (1/3 flour mixture - 1/3 milk ending with milk) When you put in the cocoa to the 2 1/2 cups of batter SIFT THE COCOA I used salted butter and omitted the extra salt. Also, I used the whisk advise to creat a marbled effect. I put 3/4 of the chocolate batter, then all the white batter and then spooned in the rest of the chocolate batter and spreaded with a knife, then stuck in the whisk all around the cake. Perfect! Glazed with easy chocolate bundt cake glaze from this site NOTE: this is a dense but moist cake making these adjustments. You WILL need a glass of milk! I am giving this 5 stars ONLY BECAUSE I THINK THAT WITH THESE CHANGES ITS WORTH A TRY, AND TO ENCOURAGE OTHERS TO TRY IT! if I were to rate this recipe as is i wouldnt be able to because I didnt follow directions because in my book ingredients arent mixed that way and im not going to risk my ingredients Update: ok, so a day has past and this cake is definetly a 5. it is still moist. its covered only with plastic wrap. forgot to say i glazed this with a glaze found on this site: 1 cup semisweet chocolate chips, 1 (14 ounce) sweetened condensed milk. heat on medium heat stirring constantly until chocolate
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Photo by katie_luvs2bake!

Cooking Level: Intermediate

Home Town: Frederick, Maryland, USA
Living In: Santiago, Santiago Metropolitan Region, Chile

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The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed: Oct. 21, 2008
SUPER! I only make 1/2 because that is all we need. I also only use 3/4 cup of sugar and I add lemon zest!
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Cooking Level: Intermediate

Home Town: Fremont, California, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.09 star rating.
Reviewed: Oct. 10, 2008
It's ok. I have tasted better from the store. Took longer in my oven but I think it's because I used a pampered chef ceramic loaf pan. I used less flour and added water to the cocoa batter, because it was like cookie dough! I probably should have used more vanilla or maybe some imitation rum to make it more fragrant. I think I might play with this one once more. Thanks for the recipe!
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Cooking Level: Expert

Living In: Westerville, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed: Oct. 6, 2008
This is a no fail cake. Very easy to make and sooooo good!! I did reduce the amount of flour by half a cup like others suggested. I've mad it twice now and both times it turned out perfect!
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Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.09 star rating.
Reviewed: Aug. 16, 2008
The flavor of this cake was pretty good, but my swirl didn't turn out very pretty ... I think that if I try it again, I won't swirl, I'll just pour the chocolate on top.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed: Jun. 24, 2008
EXCELLENT! I tried this recipe (nd it was my 1st time at baking a cake!!!). It came out JUST right!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed: Apr. 13, 2008
Delicious! This recipe got rave reviews at home and the office. I used it as a basic pound cake and left out the marbling since I didn't have any cocoa powder on hand. It was amazing! Tasty and rich, sweet but not overpowering. My roommate who rarely craves sweets loved it. We ate it for breakfast, lunch and dinner. Some tips: I used whole milk because I had boughten it by mistake and I think it went a along way in keeping the cake moist. Also, 50 minutes was enough baking time in my oven. Watch it toward the end as too much time in the oven may cause the center to fall in. (Still very edible though!)
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Home Town: Tulsa, Oklahoma, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed: 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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Cooking Level: Beginning

Home Town: Fremont, California, USA
Living In: Davis, California, USA

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The reviewer gave this recipe 1 stars. This recipe averages a 4.09 star rating.
Reviewed: Feb. 27, 2008
I have a wonderful pound cake recipe, but I was looking for something different. The chocolate swirl sounded good. It was ok, but it did not have the consistency of pound cake. This cake is very spongy and light! Pound cake should be heavier.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed: Feb. 16, 2008
I bake a lot of cakes, and I will be using this recipe again. As others suggested, I reduced the flour by about 1/2 cup. It turned out moist and delicious. I also used 2 8" pans instead of a tube pan and reduced the time. Beautiful!
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Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.09 star rating.
Reviewed: Dec. 15, 2007
I took the popular advice and used only 2 3/4 cups flour and baked about 50 minutes. And yet, it was still a little dry. The flavor was nice, but I think this recipe could have used more eggs and maybe even less flour. If I make it again, I might be adventurous enough to experiment with 2 1/4 cups flour. We'll see.
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Cooking Level: Expert

Living In: Acworth, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.09 star rating.
Reviewed: Dec. 2, 2007
I didn't follow the recipe instructions, which weren't specific enough. I put the sugar in the blender for 20sec to turn it into superfine sugar, so it would dissolve more readily into the batter. Then, I creamed the butter for 3mins, added the superfine sugar and beat for another 3mins, added eggs and beat until smooth and fluffy, about 2mins. Then I sifted the dry ingredients except cocoa together, and added to the batter alternating between the flour mixture and the milk. At this point, I was using a spatula to fold the ingredients in. After taking some batter out for the choco part, I also sifted the cocoa powder to get rid of lumps. Not sure how it would have turned out if I wasn't so fussy about mixing, but mine seemed fine. Also used both almond and vanilla extracts. I also reduced flour, and a bit of sugar. It still seems a bit dry. My mom liked how it was nice and crusty around the edges fresh out of the oven though. Well, let's see how its like tomorrow. UPDATE: Blergh. It's too dry... I like my old marbled yogurt loaf recipe better.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.09 star rating.
Reviewed: Nov. 27, 2007
My first marble pound cake attempt and it turned out great! I took the advice of everyone else and cut the flower back to 2 3/4 cups. Serve warm with butter and tea! Will make again. Thanx!!
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Cooking Level: Beginning

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