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Chocolate Vanilla Swirl Cake

This was one of the first "real" baked from scratch desserts I made. It's more like a dense pound cake.
Print Recipe
Prep Time 15 minutes
Cook Time 1 hour
Course Dessert
Cuisine American

Equipment

  • 1 Small mixing bowl
  • 1 Large mixing bowl
  • 1 small sauce pan
  • 1 fluted or plain tube pan, 10 inch, buttered

Ingredients
  

  • 12 oz semi-sweet chocolate chips (prefer Guittard or Ghirardelli)
  • 2.5 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup butter, soften
  • 1.25 cups sugar
  • 4 eggs
  • 1 tbs vanilla extract
  • 1 cup milk
  • 1 cup chopped pecans (optional)

Confectioners sugar (powdered sugar) to sprinkle on top when cooled

Instructions
 

  • Preheat oven to 375 degrees F.
  • In saucepan on low heat, melt chocolate chips, do not overheat or burn. Remove heat to cool once melted.
  • In a small mixing bowl, combine flour, baking powder and salt. Set aside.
  • In a large mixing bowl, combine butter, sugar, beat until creamy. Add the eggs, one at a time. Then add the vanilla. Gradually blend in flour mixture, alternating with the milk.
  • Pour half the batter in the melted chocolate and stir. Keep the other half plain vanilla in the large mixing bowl (you can stir the chopped pecans into the vanilla batter if you are adding them).
  • Alternate and layer the batter into the greased pan, layer of chocolate, then vanilla, then chocolate, then vanilla. Bake for about 60 minutes or until toothpick comes out clean. Cool for about 10 minutes and flip and remove from pan. Dust top with some confectioners sugar.
Keyword chocolate, pancake, pound cake, swirl, vanilla