Marbled Pound Cake

  1. Pound Cake: Beat cream cheese, butter, 1-1/2 qt.
  2. sugar (or 1-1/2 cups sugar for trial recipe) and vanilla in 12-qt.
  3. bowl of mixer fitted with paddle attachment (or in 6-qt.
  4. bowl of mixer for trial recipe) on medium speed 1 to 2 min.
  5. or until well blended, stopping frequently to scrape side and bottom of bowl.
  6. Add eggs, 1 at a time, beating well after each.
  7. Gradually fold in combined flour and baking powder.
  8. Remove 1 qt.
  9. of the batter (or 1 cup of the batter for trial recipe).
  10. Add remaining sugar and chocolate; mix well.
  11. Spray 4 (9x5-inch) loaf pans (or 1 loaf pan for trial recipe) with cooking spray; dust with flour.
  12. Spoon 1-1/3 cups of the plain batter into each pan; top with 1/2 cup chocolate batter.
  13. Swirl with knife to marbleize.
  14. Repeat layers and swirling with remaining batters, ending with the plain batter.
  15. Bake in 300 degrees F-convection oven 1 hour 5 min.
  16. to 1 hour 10 min.
  17. or until toothpick inserted n centers comes out clean.
  18. Cool in pans on wire racks 15 min.
  19. Remove cakes from pans; cool completely.
  20. Chocolate Ganache: Cook chocolate and cream in saucepan on medium heat until chocolate is melted, stirring frequently.
  21. Remove from heat; let stand until mixture is desired consistency.
  22. Frost tops of Pound Cakes with Ganache.
  23. Let stand until firm.

cake, philadelphia original cream cheese, butter, sugar, vanilla, eggs, cake flour, baking powder, bittersweet chocolate, chocolate ganache, bittersweet chocolate, heavy cream

Taken from www.kraftrecipes.com/recipes/marbled-pound-cake-115717.aspx (may not work)

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