Chocolate-Swirled Pound Cake

Total Time
2hrs
Prep 20 mins
Cook 1 hr 40 mins

From Southern Living, September 1997.

Ingredients Nutrition

Directions

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

5 5

Excellent pound cake! I had some Hershey's special dark chocolate syrup that I needed to use, and this recipe was perfect. The dark syrup made for a deep dark chocolate swirl.

5 5

Great cake, I added in 1/2 teaspoon baking powder just to give it a bit of a boost, I baked it in an air-convection oven at 300 degrees and mine baked out in 1 hour and 20 minutes, I found I had to cover it the last 20 minutes of baking as it really started to over brown but did bake out beautifully so 5-stars all the way hon...Kitten:)

5 5

Absolutely delicious! I was so thrilled with this recipe. Easy to make and instructions was easy to read. The cake was just the right texture and so moist. It was a huge hit at the lake with all our friends. Its one I will be making again. Thank you for sharing the recipe. I love the Southern Living Magazine.