Aug 20, 2013 12:18PM
● By Cate Reynolds
My grandmother used to make this award-winning poundcake. It was so delicious, she’d never even bother with frosting. It’s a great cake to serve for special occasions or just because.
1/2 cup butter, room temperature
1 3/4 cups flour
2 tsp. baking powder
1/2 tsp. salt
3/4 cup sugar
1 tsp. vanilla
2/3 cup buttermilk, room temperature
1/4 cup plus 1 Tbsp. cocoa powder
Preheat the oven to 350 degrees. Spray a 9” by 5” loaf pan with non-stick spray and set aside. Combine the flour, baking powder and salt in a bowl and set aside. In a large bowl, beat together butter and sugar until light and fluffy. Add in eggs, one at a time, beating until combined. Mix in vanilla. Add flour mixture in two batches, alternating with buttermilk and beginning and ending with flour. Set aside 1/3 of the batter in a bowl. In a small bowl, combine cocoa and 1/4 cup plus 2 Tbsp. boiling water until smooth. Add the cocoa to the batter you’ve set aside and stir to combine. Spoon batters into the prepared pan, alternating between chocolate and vanilla. To create a marbling effect, use a knife to swirl the two batters together. Bake for 45 to 50 minutes until a toothpick comes out clean. Wait ten minutes before removing from pan.