Almond, vanilla and chocolate join forcesin this attractive, swirled pound cake.
Recipe: Almond Marble PoundCake
1 cup vanilla chips
Preheat oven to 325°F (160°C).Grease and flour two 9 x 5 x 3-inch pans.
Add vanilla chips to a small microwave-safebowl. Microwave on HIGH until melted, about 1 minute. Add almondextract and stir until smooth.
In another microwave-safe bowl, add chocolatechips and microwave on HIGH until melted. Add vanilla and stiruntil smooth.
Combine pound cake mix, water, eggs andmelted butter. Beat for 3 minutes, then divide in half.
To one bowl, add melted vanilla chips.Beat 1 minute then set aside. To the other bowl, add melted chocolatechips. Beat for 1 minute then set aside.
Alternately pour batters into preparedpans and using a knife, swirl to create a marbled effect. Sprinklewith almonds. Bake for 1 hour and 10 minutes, or until centeris set. Cool in pans for 5 minutes then turn out onto a wirerack to cool completely.
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 (16-ounce) packages pound cake mix
1 1/3 cups water
4 large eggs
1/2 cup butter or margarine, melted
1/2 cup chopped toasted almonds
Makes 16 servings.
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