Flavorful and colorful pound cake with swirls of cocoa that will surely amaze everyone.
Preheat oven to 325° F. Grease a 9x5 loaf pan with butter or cooking spray.
In a mixing bowl, mix together the flour, salt and baking powder. Set aside.
Place softened butter in the mixing bowl and using a hand mixer or stand mixer, mix until light and fluffy.
Slowly add sugar and mix together until light and fluffy. Scraping down the sides of the bowl to ensure uniform mixing.
Reduce the mixer to low speed and slowly add in the flour mixture one cup at a time to ensure uniform mixing, scrape down the bowl as needed.
In a medium bowl, lightly mix together the eggs and milk. Then slowly add to the bowl, mixing until smooth, do not overmix.
Transfer 1/3 of the batter to a small mixing bowl. Add the Cocoa Classics® Cocoa Mix with 2 Tbsp. hot water, and mix into the batter until uniformly colored. Set aside.
Pour half of the remaining batter into the greased loaf pan, smoothing it with a spatula. Add spoons full of the chocolate batter randomly across the top. Pour remaining light batter to cover. Using a skewer or butter knife, swirl the batter in the pan. Tap the pan on the counter to remove any large air bubbles and to level the top of the loaf.
Bake for 1 ½ hours to 2 hours until a skewer inserted in the middle comes out clean. Let cool in the pan for 10 minutes, turn pan over a cooling rack to free the cake and allow it to cool completely on a rack.
0 servings
Slices