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Title: Marble Pound Cake with Chocolate Glaze
Categories: Cake Frosting
Yield: 12 Servings
| 1/4 | x | Pecans; chopped (optional- for sprinkling in bottom of the p |
| 2 3/4 | c | Flour |
| 2 1/2 | ts | Baking powder |
| 1 | ts | Salt |
| 1 | c | Butter or margarine; at room temperature - fat should be sof |
| 1 3/4 | c | Sugar |
| 1 | ts | Vanilla |
| 4 | Extra-large eggs | |
| 3/4 | c | Milk |
| 1 | c | Chocolate-flavored syrup such as Hershey's; mixed with: |
| 1/4 | ts | Baking soda |
| Chocolate Glaze (optional) | ||
| Pecan halves for garnish (optional) | ||
| CHOCOLATE GLAZE | ||
| 2 | oz | (2 squares) unsweetened baking chocolate |
| 3 | tb | Butter |
| 1 1/2 | c | Confectioner's sugar |
| 3 | tb | ;boiling water |
| 1 | ts | Pure vanilla |
Heat oven to 350 F degrees. Grease a 10" tube pan. If using chopped pecans, sprinkle a handful in bottom of pan. Sift flour, baking powder, and salt in a large bowl. Set aside. Cream butter and sugar until light and fluffy, add vanilla and eggs and again beat until light. Add flour alternately with milk, scraping bowl frequently to ensure even blending. Divide batter in half. Add chocolate to one half. Alternately drop batters by tablespoonfuls in pan to create a marble effect. You can also swirl a knife through the batter before baking. Bake 1 hour and 15 minutes or until cake tester comes out clean. Run a knife around edges and center, unmold onto wire rack and cool completely. Frost with Chocolate Glaze and decorate with pecan halves, if desired.
Chocolate Glaze:
Melt chocolate and butter together in double boiler or microwave. Add confectioner's sugar, boiling water, and vanilla. Mix until glaze consistency. Spoon a little on top of cake. If too thin, add more sugar; if too thick, more boiling water. Pour quickly over top of cake. Glaze must be hot to spread well.
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