Chocolate-Vanilla Swirl Pound Cake
 
 
Makes 8 servings
Ingredients
  • ¼ cup bittersweet chocolate morsels
  • ¾ cup unsalted butter, softened
  • ½ (8-ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • ½ cup firmly packed light brown sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 2 tablespoons whole milk
  • ¼ cup unsweetened cocoa powder
Instructions
  1. Preheat oven to 300°. Spray an 8½x4½-inch cast-iron loaf pan with baking spray with flour.
  2. In a small microwave-safe bowl, microwave chocolate morsels on medium in 30-second intervals, stirring between each, until chocolate is melted and smooth (about 1½ minutes total). Let cool.
  3. In a large bowl, beat butter and cream cheese with a mixer at medium speed until smooth. Add sugars and vanilla; beat 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition.
  4. In a medium bowl, whisk together flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Spoon 2 cups vanilla batter into a medium bowl; stir in milk. Add melted chocolate and cocoa to remaining batter in large bowl; beat until combined.
  5. Alternately drop batters by heaping tablespoonfuls into prepared pan; gently swirl batters together using the tip of a knife. Tap pan twice on counter to release any air bubbles.
  6. Bake until a wooden pick inserted in center comes out clean, about 1 hour and 25 minutes. Let cool in pan for 30 minutes. Run a knife around edge of pan; invert onto a wire rack. Let cool completely.
Recipe by Southern Cast Iron at https://southerncastiron.com/chocolate-vanilla-swirl-pound-cake/