Fudge Marble Pound Cake Recipes

MARBLE SWIRL POUND CAKE

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

OLD-FASHIONED MARBLE BUNDT CAKE

Steps:

• For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
• Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
• Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
• For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
• Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
• Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.

VANILLA-FUDGE MARBLE CAKE

Steps:

• Allow butter and eggs to stand at room temperature for 30 minutes.
• Meanwhile, grease and lightly flour a 10-inch fluted tube pan.
• In a medium bowl stir together flour, baking powder, baking soda, and salt.
• Set aside.
• In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds.
• Add sugar and vanilla; beat until fluffy.
• Add eggs one at a time. Add milk and flour mixture alternately. Beat on high for 2 minutes.
• Reserve 2 cups batter.
• Pour remaining batter into prepared pan.
• In a mixing bowl combine chocolate syrup and reserved 2 cups batter.
• Mix well.
• Pour chocolate batter over vanilla batter in pan.
• Do not mix.
• Bake in a 350° oven about 50 minutes or until wooden toothpick inserted near center comes out clean.
• Cool 15 minutes on wire rack.
• Remove from pan: cool completely on wire rack.
• Drizzle cake with Semisweet Chocolate Icing recipe #45105.

FUDGE MARBLE POUND CAKE

Steps:

• Preheat oven to 350; grease& flour two 9X5X3 loaf pans.
• Set aside cocoa packet from mix.
• Combine cake mix, pudding mix, eggs, water and oil in lge bowl; beat at medium speed for 2 minutes.
• Measure 1 cup batter; place in small bowl and stir in contents of cocoa packet.
• Spoon half the yellow batter into each loaf pan.
• Spoon half the chocolate batter over yellow batter in each pan; run knife thru batters to marble.
• Bake at 350 for 45 to 50 minutes.
• Cool in pans 5 minutes; Loosen cakes from pans; invert onto cooling racks.