Marbled Pecan Pound Cake

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READY IN: 1hr 35mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350°F
  • Grease and flour a 10 inch tube pan.
  • Beat butter and 1/2 cup shortening together until creamy.
  • Gradually add sugar; beat at medium speed for 5-7 minutes.
  • Add eggs one at a time, and beat just until the yellow disappears. Combine flour, baking powder, and salt; add to butter mixture alternating with milk; mixing at low speed just until blended after each addition.
  • Stir in vanilla.
  • Combine chocolate and 1 tablespoon shortening in a small saucepan and cook over low heat, stirring constantly, until butter melts.
  • Remove 2 cups batter and add chocolate mixture, stirring until blended. Pour 1/3 of remaining plain batter into the tube pan; top with 1/2 of the chocolate batter.
  • Repeat layers, ending with a plain batter layer.
  • Gently swirl with a knife to marble the batter, and sprinkle with pecans.
  • Bake for 1 hour and 10 minutes, or until a wooden pick inserted in the center comes out clean.
  • Cool in the pan for 10-15 minutes before removing and allowing to cool completely on a wire rack.
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