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chocolate Ripple Pound Cake
Yield: 1 Cake
- 2 1/2 c sugar
- 2 c butter; Softened, (this is 1 Lb.)
- 4 c flour
- 10 eggs
- 1 tb vanilla extract
- 2 1-Oz Squares unsweetened chocolate; Melted
Preheat Oven to 325 Degrees F. Grease And flour a 10-Inch Bundt or Tube Pan.Measure The sugar And butter Into a Large Bowl, And Beat With an ElectricMixer at Low Speed Until Blended. Increase Speed to Medium And Beat UntilLight And Fluffy. Add eggs, One at a Time, And Keep Beating. Then AddVanilla And flour, And Continue Beating For About 2 Minutes, Scraping TheBowl From Time to Time.
Measure About 7 Cups of The Batter Into The Baking Pan. Stir The MeltedChocolate Into The Remaining Batter, And Beat Until Well Mixed. SpoonChocolate Mixture Over The Plain Batter, And Swirl Together Using a KnifeOr Rubber Scraper. Don't Over-Mix or You'll Ruin The Marbled Effect.Bake For 1-1/2 Hours, or Until a Toothpick Inserted Into The Center of TheCake (not The Hole, The Batter!) Comes Out Clean. Cool Cake in The Pan For
- 10 Minutes Before Removing From The Pan, Then Let Cool Completely on a RackBefore Serving.