Chocolate Marble Pound Cake

Photo: Kat Green

Ingredients

CAKE

3 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup (2 sticks) butter, softened

1/2 cup vegetable shortening

2 2/3 cups granulated sugar

1 tablespoon vanilla extract

6 lg. eggs, room temperature

1 cup milk

2 tablespoons heavy cream

1/2 cup chocolate syrup

GLAZE

2 cups semisweet chocolate chips

1/2 cup (1 stick) butter

4 tablespoons light corn syrup

1 teaspoon vanilla extract

Preparation

Preheat oven to 325ºF. Spray a 12-inch Bundt pan with nonstick baking spray containing flour.

Sift together the flour, baking powder and salt. Sift again. Set aside.

In large mixing bowl, cream the butter, shortening, sugar and vanilla extract with mixer on medium speed for 10 minutes or until light and fluffy. Add the eggs one at a time, blending well after each addition. Reduce the mixer speed to low and add the flour mixture by thirds, alternating with the milk and ending with the dry ingredients. Mix just enough to blend the batter after each addition. Stir in the heavy cream.

Remove 1 cup of the batter and add the chocolate syrup making sure to blend it completely. Spread half of the remaining white batter into prepared pan. Spoon half of the chocolate mixture over the white batter, spoon remaining white batter over the chocolate batter, then top with remaining chocolate batter. Gently swirl with knife.

Bake for 65-75 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 25 minutes.. Remove the pan and place the cake on a wire rack and allow to cool completely. Spoon glaze over cooled cake. Serves 16.

PREPARE GLAZE: Melt all glaze ingredients in saucepan over very low heat until melted and smooth, stirring constantly. Remove from the heat. If necessary strain through mesh strainer to make the glaze velvety smooth. Cool 4-5 minutes before using.