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February 2019

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Marble Pound Cake Recipe

Marble Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Marble Pound Cake recipe  PDF

DOROTHY CROSS TMPJ72B 1/3 c Unsalted butter
3 tb Vegetable oil, preferably
canola oil 3 1/2 c Sifted cake flour
1 1/2 ts Baking powder
1/2 ts Salt
2 c 2 T sugar
1 lg Egg
2 lg Egg whites
1 tb Pure vanilla e tract
2 dr Pure almond e tract
3/4 c Nonfat plain yogurt
1/4 c Skim milk
2 1/2 tb Unsweetened cocoa powder
(Dutch process or American style) Preheat oven to 350 degrees. Coat a 12 cup tube pan with nonstick cooking spray. If pan does not have removable bottom, insert a ring of wa paper cut to fit pan bottom. Dust pan with flour, tapping out e cess. In a small heavy saucepan, melt butter over medium heat cook gently until butter is just nutty brown, 3 to 5 minutes. Immediately remove from burner. Transfer butter to a small metal bowl and add oil. Freeze butter oil mi ture until firm but not hard, about 15 minutes. Sift together flour, baking powder and salt onto wa paper. In a large mi ing bowl, combine the butter oil mi ture, sugar, whole egg and egg whites beat with an electric mi er on medium speed until very light and well blended, about 4 minutes. Blend in vanilla and almond e tracts. With the mi er on low speed, beat in half of the dry ingredients just until incorporated. Beat in yogurt and milk, then remaining dry ingredients just until smoothly incorporated do not overbeat. Place cocoa in a medium sized bowl. Pour 3 Tbsp. very hot water over cocoa, stirring until completely smooth.. Measure out 1 1/4 cups cake batter. Slowly stir butter into pan. Spoon cocoa batter over vanilla batter, forming pools on surface. Top with pools of remaining vanilla batter. Rum a table knife deeply through batters to create marbling. Rap pan sharply on counter several times to eliminate air pockets produced by marbling. Bake for 50 to 65 minutes, or until a toothpick inserted in the thickest part comes out clean and top springs back when lightly pressed. Transfer pan to wire rack and let stand until cake is cool. Run a knife around pan sides and around center tube to loosen cake. Transfer to a cake plate. Serves 16. The sour cream in this recipe is actually nonfat yogurt. Like moistness and helps to tenderize, but unlike sour cream it contributes no fat. 258 calories per serving: 7 grams fat 120 mg sodium 25 mg cholesterol. Source: Eating Well Magazine Sept/Oct., 1993 DOTTIE, in Irvine, CA 9/94

Marble Pound Cake recipe and other pound cake recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
761 people have voted
Last Reviewed on 2019-02-19

Tuesday, Feb 19 2019 Download & Print Marble Pound Cake recipe  PDF   Pound Cake recipes RSS   New

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