Joan sometimes adds chocolate syrup to the basic batter to produce the lovely swirls in this moist marbled loaf. "For a sweet finish, top it with a can of prepared frosting...or use your favorite homemade frosting if time allows," she suggests.
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VERIFIED BY Taste of Home Test Kitchen
- 4-1/2 cups pound cake batter (from Pound Cake Ring recipe also in Recipe Finder), divided
- 3 tablespoons chocolate syrup
- 1 can (16 ounces) chocolate frosting
- Fresh strawberries, optional
- In a small bowl, combine 1/2 cup batter and chocolate syrup. Pour the remaining batter into a greased and floured 9-in. x 5-in. loaf pan. Spoon chocolate batter over the top; gently cut through batter with a knife to swirl.
- Bake at 350° for 15 minutes. Reduce heat to 325°; bake 40 minutes longer 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. Frost top and sides of cake. Garnish with strawberries if desired. Yield: 8-10 servings.
Originally published as Marble Loaf Cake in Quick Cooking May/June 2002, p33