Save Recipe Print
Mocha Swirl Pound Cake
Total:
1 hr 35 min
Prep:
30 min
Cook:
1 hr 5 min
Yield:
16 servings
Total:
1 hr 35 min
Prep:
30 min
Cook:
1 hr 5 min
Yield:
16 servings

Ingredients

Directions

HEAT oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick baking spray.

MIX milk and vinegar together in medium bowl. Combine flour, baking soda and salt in separate medium bowl. Beat butter, sugar and vanilla in large bowl with electric mixer on medium speed, until fluffy. Add eggs, one at a time, beating well after each addition. Alternately add flour mixture and milk mixture to butter mixture, beating until blended.

PLACE 1 cup batter in small bowl. Blend in 1/2 cup mocha cappuccino spread. Pour remaining vanilla batter into prepared pan. Top evenly with chocolate batter. Do not stir.

BAKE 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely. Heat remaining 1/4 cup mocha cappuccino spread in microwave on HIGH for 30 to 45 seconds. Stir. Drizzle evenly over cake, allowing spread to run down sides of cake.

Categories:

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Christmas Cake Cookies

Recipe courtesy of Ree Drummond

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Lemon Cake

Recipe courtesy of Ina Garten

Salmon Cakes

Recipe courtesy of Ina Garten

Crab Cake BLT

Recipe courtesy of The Neelys

Moist Chocolate Polenta Cake

Recipe courtesy of Gale Gand

Ginger Pear Cake

Recipe courtesy of Food Network Kitchen

Southern Red Velvet Cake

Recipe courtesy of Cakeman Raven

Sunny's German Chocolate Cake Cookies

Recipe courtesy of Sunny Anderson

Browse Reviews By Keyword