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Recipe Name: Marble Pound Cake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Desserts Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

2 1/3 Cup(s) All-Purpose Flour
1 1/2 Teaspoon(s) Baking Powder
1/4 Teaspoon(s) Salt
2 Sticks butter, room temp
1 2/3 Cup(s) Granulated Sugar
5 Eggs
1 1/2 Teaspoon(s) Almond extract
3 Ounce(s) Semisweet chocolate chips
1/2 cup melted
Confectioner's sugar
Recipe by: The Woman's 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 confectioner's sugar over the top. From Gemini's
MASSIVE MealMaster collection at

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