Chocolate Almond Swirled Pound Cake

Makes 2 loaves

Gorgeous and delicious.

Almond Batter
1-2/3 cups flour
½ teaspoon salt
1 cup margarine
1 cup sugar
2 eggs
1 tablespoon vanilla extract
2 tablespoons almond paste

Chocolate Batter
1 cup flour
2/3 cup cocoa
½ teaspoon salt
1 cup margarine
1 cup sugar
2 eggs
1 tablespoon vanilla extract

Preheat oven to 350 degrees.

Grease 2 (8-inch) loaf pans.

For the almond batter: Sift flour and salt in a small bowl and set aside. In a mixer, cream margarine and sugar until light and fluffy. Add eggs one at a time and beat well after each addition. Add vanilla and almond paste and beat to combine. Slowly add dry ingredients. Transfer batter to another bowl.

For the chocolate batter: In a small bowl sift flour, cocoa and salt and set aside. In a mixer, cream margarine and sugar. Add eggs one at a time, beating after each addition. Add vanilla and then slowly add dry ingredients. Mix until just combined.

With an ice cream scoop, place one scoop of chocolate batter and one scoop of almond batter next to each other at one end of the oaf pan. Continue to fill pan with rows of scoops of both batters, in alternate order to the batter in the row before. When loaf pan is full, gently run a knife through the batter to create a swirl of two flavors. Repeat for 2nd loaf pan.

Bake for 35-40 minutes, or until a toothpick comes out with moist crumbs. Cool.

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