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Marbled Pound Cake Recipe

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This rich pound cake features the classic combination of chocolate and peanut butter. Buttermilk in the batter lends to its moist texture.—Kelly McDonald, Edinburg, Texas

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Marbled Pound Cake Recipe

Prep: 45 min. Bake: 1 hour + cooling

Yield: 16 Servings

45 60 105

Ingredients

1 cup butter, softened
1-1/4 cups sugar
1 cup packed brown sugar
5 eggs
1 cup buttermilk
2 teaspoons vanilla extract
3 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1-1/2 cups peanut butter chips, melted
1-1/4 cups semisweet chocolate chips, melted
GLAZE:
1 cup semisweet chocolate chips
1/3 cup peanut butter chips
1/2 cup heavy whipping cream

Directions

In a large bowl, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Combine buttermilk and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with the buttermilk mixture, beating well after each addition. Beat in melted peanut butter chips.
Pour 2 cups batter into a small bowl; stir in melted chocolate chips. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Cover with chocolate batter. Top with remaining plain batter; swirl with a knife.
Bake at 350° for 60-65 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For glaze, in a small bowl, combine chips. In a small saucepan, bring cream to a boil. Remove from the heat and pour over chips. Let stand for 5 minutes; stir until smooth. Cool for 2 minutes; drizzle over cake. Yield: 16 servings.

Nutritional Facts 1 slice equals 576 calories, 29 g fat (16 g saturated fat), 107 mg cholesterol, 294 mg sodium, 74 g carbohydrate, 3 g fiber, 9 g protein.

Originally published as Marbled Pound Cake in Taste of Home Christmas Annual Annual 2009, p160

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