Chocolate Swirl Sour Cream Pound Cake

• 1 (1 lb.) box 4x powdered sugar
• 1 (1 lb.) box Swans Down or Softasilk cake flour
• 1 1/2 c. butter
• 1/2 c. Crisco
• 5 eggs
• 1 c. dairy sour cream
• 1/4 tsp. mace
• 1 tsp. vanilla flavoring
• 1 tsp. pineapple flavoring
• 1 drop red food coloring
• 1 piece baking chocolate (unsweetened)

1. Sift sugar and flour 3 times each.
2. Mix butter, Crisco and sugar together.
3. Beat until light and fluffy, about 2 minutes. Add eggs, one at a time and continue to mix.
4. Gradually add flour and dairy sour cream to mixture.
5. Add vanilla and pineapple flavoring and mix.
6. Place 2 cups of mixture in a small bowl, then add the baking chocolate, food coloring and mace; stir well.
7. Line a 10-inch tube pan with waxed paper.
8. Grease with butter.
9. Preheat oven to 325u0b0.
10. Pour half of batter into pan, then spoon in the chocolate batter alternately.
11. Use fork to twirl the batter.
12. Bake 1 hour and 30 minutes.
13. (One hour at 325u0b0 and the last 30 minutes turn oven to 350u0b0.)

sugar, swans, butter, crisco, eggs, sour cream, mace, vanilla flavoring, pineapple, coloring, baking chocolate

Taken from www.cookbooks.com/Recipe-Details.aspx?id=858491 (may not work)