We recently celebrated a hallmark birthday of my daughter's mother-in-law with this marvelous pound cake, and she says it's now her favorite cake! This is definitely one to keep around to enjoy with your coffee!
Chocolate and Vanilla...
An Enduring Classic!
Approximately 12 large servings
- Non-stick baking spray with flour
- 3 c. plain, all-purpose, pre-sifted flour (I use White Lily)
- 1/2 tsp. baking powder
- 1/8 tsp. ground mace spice
- 1/4 tsp. salt
- 1 1/2 c. (3 sticks) room-temperature, salted butter
- 3 c. granulated sugar
- 5 large room-temperature eggs
- 1 c. evaporated milk
- 2 tsp. pure vanilla extract
- 1/4 c. sifted cocoa
1. Grease a 10" tube pan: If you use a tube pan that has a removable tube insert: Cut a circle of wax paper about one inch wider than the insert and cut out a hole for the tube. Place the wax paper over the tube inside the pan and press the paper to the bottom and sides of the pan (the edges will be fluted). Spray the non-stick baking spray over the wax paper and the entire inside surface of the pan, including the tube. Press, again, the paper to the bottom and sides of the pan. Lay a sheet of aluminum foil on the rack below the one you will bake the cake on, just in case the tube pan leaks a little grease.
Wax paper in pan before greased/floured.
Wax paper in pan after greased/floured.
2. Sift together the flour, baking powder, mace and salt. Set aside.
3. Cream the butter and sugar well, or until light and fluffy. Scrape the bowl.
4. Preheat the oven to 325º.
5. Add the eggs one at a time, beating well after each addition. Scrape the bowl again.
6. Stir the vanilla into the evaporated milk and add the dry ingredients alternately with the milk & vanilla mixture. Scrape the bowl and give the batter one last quick little mix.
7. Remove 2 c. of the batter and blend the cocoa into it.
8. Spoon and spread evenly 1/2 of the light batter into the prepared pan.
9. Cover the light batter evenly around the middle, within about 1" of the edges, with 1/3 of the chocolate batter.
10. Spoon and carefully spread evenly the remaining light batter over the chocolate batter, taking care not to disturb the chocolate batter.
11. Spoon and carefully spread evenly the remaining chocolate batter around the middle of the light batter, within about 1" of the edges.
12. Using a metal frosting spatula (or flat, thin-bladed knife) swirl gently through the layers of the batter to marble, leaving definite areas of light and dark. Don't take the spatula all the way to the bottom of the pan or swirl too vigorously, since you'll lose the marble effect.
13. Bake for l hr. and approx. 35 minutes (check after 1 hr. and 25 minutes), or until a toothpick comes out clean and the cake springs back when gently pressed with your finger.
14. Cover the cake with a clean dish towel and cool on a rack away from drafts overnight.
15. Invert the cake onto a serving platter, release from the pan and carefully remove the wax paper, if used. Drizzle with the chocolate glaze.
Why Not Enjoy The...
Best Of Both Worlds!
- 1/2 c. semi-sweet chocolate chips
- 2 TB salted butter
- 1 TB light corn syrup
- 1/4 tsp. pure vanilla extract
- In a small saucepan, heat the chocolate chips, butter and corn syrup over low heat, whisking constantly, until the chocolate is almost melted.
- Remove from the heat and whisk until all the chocolate is melted, then whisk in the vanilla until well blended. Cool slightly.
Better Yet To Taste!
I know you want some now...brew some good coffee, serve with a premium vanilla ice cream and enjoy the compliments!