Marbled Pecan Pound Cake Recipe

Southern Living Staff
Updated

Yields: one 10-inch cake

Ingredients

  • 1/2 cup butter or margarine, softened

  • 1/2 cup shortening

  • 3 cups sugar

  • 5 large eggs

  • 3 cups all-purpose flour

  • 1/2 teaspoon baking powder

  • 1/4 teaspoon salt

  • 1 cup milk

  • 1 teaspoon vanilla extract

  • 1 (1-ounce) square unsweetened chocolate

  • 1 tablespoon shortening

  • 1/2 cup chopped pecans

Directions

  1. Beat butter and 1/2 cup shortening at medium speed with an electric mixer about 2 minutes or until creamy. Gradually add sugar, beating at medium speed 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears.

  2. Combine flour, baking powder, and salt; add to butter mixture alternating with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.

  3. Combine chocolate and 1 tablespoon shortening in a small, beavy saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove 2 cups batter, and add chocolate mixture, stirring until blended. Pour one-third of remaining plain batter into a greased and floured 10-inch tube pan; top with half of chocolate batter. Repeat layers, ending with plain batter.

  4. Gently swirl batter with a knife to create a marbled effect, and sprinkle with pecans. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and let cool completely on wire rack.