Vanilla-Chocolate Pound Cake

This classic cake recipe gets a new ingredient; hot cocoa mix lends chocolaty flavor and an appealing two-tone look to each slice.
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Total Time: 1:40

Prep: 0:20

Level: Moderate

Yield: 10 slices (cost per slice of $0.4)

Ingredients

• ¾ c. unsalted butter
• 2¼ c. all-purpose flour
• 1½ tsp. baking powder
• ½ tsp. Kosher salt
• ¾ c. granulated sugar
• 4 large eggs
• 2 tsp. pure vanilla extract
• ¾ c. whole milk
• ¼ c. hot cocoa mix (we used Ghirardelli Double Chocolate)
• 1 tbsp. boiling water

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Directions

Heat oven to 325 degrees F. Butter and flour an 8 1/2- by 4 1/2-inch loaf pan. In a medium bowl, whisk together the flour, baking powder, and salt.

 

Using an electric mixer, beat the butter and sugar in a large bowl until light and fluffy, about 3 minutes. Reduce the speed to low and beat in the eggs, one at a time, then the vanilla.

Alternately add the flour mixture and the milk, mixing just until incorporated.

In a medium bowl, combine the hot cocoa mix with the boiling water. Add 1/2 cup batter and mix to combine. Spoon one-third of the vanilla batter into the prepared pan and top with small dollops of one-third of the chocolate batter (about 2 1/2 tablespoons total). Repeat twice, ending with the chocolate dollops. Using a butter knife, swirl the mixture in a figure-eight pattern a couple of times (don't swirl too much or the mixture will become muddy).

Bake until a wooden pick inserted in the center comes out clean, 70 to 75 minutes. Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.