posted by Sandy in Baltimore 01-22-100 5:47 PM
* Exported from MasterCook *
Black and White Pound Cake
Recipe By : Maida Heatter
Serving Size : 16 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
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1 Pound Butter
1 Tablespoon Vanilla
3 1/3 Cups Sugar
10 Jumbo Eggs
4 Cups Flour -- sifted
1/2 Teaspoon Almond Extract
1/4 Teaspoon Baking Soda
2 Tablespoons Instant Coffee Powder
3/4 Cup Hershey’sŪ Chocolate Syrup
Adjust rack 1/3 up from bottom of oven. Preheat oven to 350° F. Butter a 10-inch tube pan. Line bottom with paper, butter paper, and dust with fine, dry bread crumbs, or use a non-stick 10-inch tube pan, butter bottom, line with waxed paper, and butter paper.
In a large bowl of mixer, cream the butter, beat in vanilla and gradually add sugar. Beat on moderate speed for 2-3 minutes. Add eggs, two at a time, beating thoroughly after each addition. On lowest speed, very gradually add flour, continuing to scrape the bowl, and beating only until flour is incorporated.
Remove half (about 5 cups) of batter and set aside. Mix almond extract into remainder and turn into prepared pan. Level the top by rotating briskly back and forth.
Return other half of batter to the mixer bowl and add baking soda, instant coffee, and chocolate syrup. Beat on low speed only until smooth.
Pour evenly over top of white batter. Level.
Cover top of pan with piece of foil large enough to turn down loosely around the sides of the pan.
Bake for 30 minutes. Open oven door just enough to reach in and remove foil. Continue baking for an additional 1-hour and 15 minutes (total baking time 1 hour and 45 minutes). Cake is done when cake tester comes out dry.
Do not overbake. Remove from oven. Cool in pan for 10-15 minutes.
Note: Stir the syrup before using as the heavy part settles to the bottom.