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!

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!

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.

EXCELLENT! I tried this recipe (nd it was my 1st time at baking a cake!!!). It came out JUST right!

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!)

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

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.

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!

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.

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.

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!!

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.

Thank You very much for submitting this recipe! This was the first cake I made from scratch and everyone loved it!! I was so proud!

Yup, it was dry. Flavor was alright, the kids ate it but I probably won't make again.

Has great flavor. I didn't know what a tube pan was so I tried putting it in a bread pan but there was too much batter so I ended up putting 1/4 of the batter in one bread pan and the other 3/4 in another bread pan and kept and eye on it in the oven for doneness. I later found out that a tube pan is a bunt pan.

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!

This was one of cake that my family love it.But instead of 1/4 coco, I make 150g Extrafine Milk chocolate melted and reduce some sugar.

This was the best cake my three daughters and I have ever tasted! Thank you for bringing this into our lives! Now my daughters want it everyday!