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Name: Marble Pound Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: American
Ingredients: 1 2/3 c Granulated sugar; 1 1/2 ts Almond extract; 2 1/3 c All-purpose flour; 1 1/2 ts Baking Powder; 1/4 ts Salt; 5 lg Eggs; 3 oz Semisweet chocolate chips; 2 Sticks Butter; room temp

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INGREDIENTS

1 2/3 c Granulated sugar
1 1/2 ts Almond extract
2 1/3 c All-purpose flour
1 1/2 ts Baking Powder
1/4 ts Salt
5 lg Eggs
3 oz Semisweet chocolate chips
2 Sticks Butter; room temp

Servings

INSTRUCTIONS

Recipe by: The Womans Day Cookbook 1. Heat the oven to 325F. Grease and lightly flour a 10-cup Bundt or fluted tube pan. 2. In a small bowl, beat the butter with an electric mixer until smooth. 3. In a large bowl, beat the butter with an electric mixer until smooth. Add the sugar and beat until pale and fluffy. 4. Add the eggs one at a time, beating well after each addition. Beat in the almond extract. 5. With the mixer on low speed, beat in the flour mixture until smooth. 6. Put about 1 1/2 cups of the batter into a small bowl. Stir in the melted chocolate until well blended. 7. Alternately put large spoonfuls of white and chocolate batter into the prepared pan. Swirl gently with a thin knife to marbleize the batter slightly. Tap the pan on the countertop to remove any air bubbles. 8. Bake for 1 hour and 20 minutes, or until a toothpick inserted near the center of the cake comes out clean. Set the pan on a wire rack to cool for 20 minutes. Invert the cake onto the rack and cool completely. Just before serving, sift confectioners sugar over the top.

NOTES

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Marble Pound Cake

1 2/3 c Granulated sugar
1 1/2 ts Almond extract
2 1/3 c All-purpose flour
1 1/2 ts Baking Powder
1/4 ts Salt
5 lg Eggs
3 oz Semisweet chocolate chips
2 Sticks Butter; room temp

Recipe by: The Womans Day Cookbook 1. Heat the oven to 325F. Grease and  lightly flour a 10-cup Bundt or fluted tube pan.    2.  In a small bowl, beat the butter with an electric mixer until smooth.    3.  In a large bowl, beat the butter with an electric mixer until smooth.  Add the sugar and beat until pale and fluffy.    4.  Add the eggs one at a time, beating well after each addition. Beat in  the almond extract.    5.  With the mixer on low speed, beat in the flour mixture until smooth.    6.  Put about 1 1/2 cups of the batter into a small bowl. Stir in the  melted chocolate until well blended.    7.  Alternately put large spoonfuls of white and chocolate batter into the  prepared pan.  Swirl gently with a thin knife to marbleize the batter  slightly. Tap the pan on the countertop to remove any air bubbles.    8.  Bake for 1 hour and 20 minutes, or until a toothpick inserted near the  center of the cake comes out clean. Set the pan on a wire rack to cool for  20 minutes. Invert the cake onto the rack and cool completely. Just before  serving, sift confectioners sugar over the top.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 12 Servings

Calories: 350
Calories from Fat: 114 (33%)

Amt Per Serving		% DV

	Total Fat 12.7g	17 %
	Saturated Fat 4.5g	23 %
	Monounsaturated Fat 4.7g
	Polyunsanturated Fat 1.6g
Cholesterol 440.6mg		136 %
Sodium 501.7mg		17 %
Potassium 198.6mg		5 %
Total Carbohydrate 44.4g		13 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 43.2g
Protein 15.8g		23 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 350

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