Mocha Swirl Pound Cake

  • Total: 1 hr 35 min
  • Prep: 30 min
  • Cook: 1 hr 5 min
  • Yield: 16 servings
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Ingredients

Pillsbury® Baking Spray with Flour

1 cup milk

1 tbsp. white vinegar

2 3/4 cups Pillsbury BEST® All Purpose Flour

1 tsp. baking soda

1/2 tsp. salt

1 cup butter, softened

2 cups sugar

1 tbsp. vanilla extract

3 large eggs

3/4 cup Jif® Mocha Cappuccino Flavored Hazelnut Spread, divided

Directions

  1. HEAT oven to 350 degrees F. Coat 12-cup fluted tube pan with no-stick baking spray.
  2. 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.
  3. 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.
  4. 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.
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