This two-toned pound cake has a traditional vanilla layer, and then a delicious chocolate layer.
The cake will take approximately 15 minutes to prepare and another 40 to 50 minutes to bake.
The recipe was given to me about 20 years ago by a local Mennonite woman, who was known in the neighborhood to be a great baker.
She would often sell her made from scratch baked goods at our local farmer's market.
When it comes to making pound cakes, I always recommend using genuine butter, as you don't get the same taste results when you use margarine.
Ingredients: 1 1/4 cups butter, softened 2 1/2 cups granulated sugar 5 eggs 2 1/2 cups all-purpose flour 1 1/4 teaspoons baking powder 1/2 teaspoon salt 1 cup less 2 tablespoons milk 2 teaspoons vanilla extract 1/4 cup cocoa powder confectioner's sugar Preheat oven to 325 degrees.
In a large bowl, cream together the softened butter with the granulated sugar, until light and fluffy.
Beat in the eggs, one at a time, creaming together after each addition.
In a large bowl, sift together the all-purpose flour, baking powder and salt.
Add this mixture alternately with the milk and vanilla, to the creamed mixture in your first bowl.
Take out 2 cups of the cake batter and blend the powdered cocoa into the 2 cups you just removed.
Lightly spray a 10" round tube pan with nonstick cooking spray.
Alternately spoon the light and chocolate batters into the tube pan.
Bake in a preheated 325 degree oven for 40 minutes or until the cake tests done in the center.
Remove from oven and let cool for 15 minutes in the pan before removing it from the pan to cool on a wire rack.
Once the cake has completely cooled, sprinkle confectioner's sugar on top.
Store it an airtight cake container at room temperature or in the refrigerator.