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You can change this recipe anytime by substituting white chocolate, dark chocolate, milk chocolate, or raspberry/chocolate swirled chips for the semisweet chips in this recipe.
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| Chocolate Ribbon Poundcake |
Ingredients
(12 servings - 275 calories per serving)
|
| 1/3 cup |
semisweet chocolate chips |
| 1/2 tsp |
cinnamon |
| 1/2 cup |
butter or margerine (softened) |
| 1 cup |
granulated sugar |
| 2 cups |
all-purpose flour |
| 1 tsp |
baking powder |
| 1 tsp |
baking soda |
| 1 tsp |
vanilla extract |
| 1 cup (8 oz) |
sour cream |
| 2 |
eggs |
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- Preheat oven to 350 degrees.
- Using food processor or mortar and pestle, pulverize chocolate chips.
- Add cinnamon and blend well.
- Set aside.
- In large mixing bowl, cream butter and sugar until smooth.
- Add flour, baking powder, baking soda, vanilla, sour cream, and eggs.
- Beat until well-blended being sure to scrape sides of bowl often.
- Prepare a 9" x 5" x 3" loaf pan by spraying bottom and sides with non-stick cooking spray.
- Pour half of batter into pan.
- Pour half of chocolate mixture on top of batter.
- Carefully add remaining batter spreading batter to sides to cover all of the chocolate mixture.
- Sprinkle remaining chocolate mixture on top of batter.
- Swirl butter knife lightly through chocolate mixture to blend lightly with batter.
- Bake for 1 hour or until wooden toothpick inserted in the center comes out clean.
- Cool in pan for 10 minutes.
- Run knife along sides of pan to loosen.
- Turn out onto cooling rack.
- Slice and serve when cooled.
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