Chocolate vs. Vanilla. Vanilla vs. Chocolate. Why not just go with both? This Marble Pound Cake is a tasty and fun dessert!
You know how paper gets super soft when it gets really worn? You might come across an old piece of paper that is super worn, and it feels softer than a tissue. (Either that, or it gets all dry and brittle.) Well a couple of us got to talking about this recently, and I made the comment that “I’m surprised paper money doesn’t just disintegrate in my wallet.” That’s when one of my friends chimed in that money isn’t really paper at all. Nope. Money is cotton. Say what!?
Ordinary paper that we use on a daily basis – newspapers, books, cereal boxes, notepads reminding me to get more bacon at the store – are made out of wood pulp. (On a side note, have you ever smelled a paper factory? Don’t put it on your list. It’s terrible!) US “paper” currency, however, is made out of 25% linen and 75% cotton. That’s why it doesn’t fall apart after it’s folded and re-folded a bunch of times. It’s also what allows them to weave those security threads into the middle of the bills to prevent counterfeiting. Although we still call it ‘paper currency,’ it’s not paper at all. In fact, ‘cotton currency’ might be the more accurate term.
But wait. There’s more! The cotton that’s used in US currency? A good chunk of it used to come from leftover scraps from the jean-making industry. That’s right. The money in your wallet is made from the same material as your jeans. Well, used to be made. Once the 90’s rolled around, skinny jeans and other ‘stretchy’ jeans put a stop to the use of denim scraps in US currency. Turns out that stretchy jeans don’t work too well in dollar bill form. And now you’re armed and ready with a fun factoid for the next time you’re hanging out with friends!
Marble Pound Cake
Leaving money aside, let’s switch over to marble…as in this Marble Pound Cake. As in, I need another slice of that cake. *5 minutes later* Ok, I’m back. Let’s talk about this Marble Pound Cake. Chocolate vanilla. Vanilla chocolate. It’s the age-old debate with no real winner. Both sides have advantages and disadvantages. So in this case, let’s be friends and blend the two together! This Marble Pound Cake is the best of both worlds when it comes to the chocolate vs. vanilla debate. Plus, it just looks pretty cool, right?
Most of the time, I bake pound cakes in bundt pans. That’s how my Mom did it growing up, and that’s how I do it now. But the only problem there is I end up with a large amount of pound cake. (On second thought, is a large amount of pound cake really a problem??)
This time, I opted for the smaller loaf pan. This cake came together quite quickly…and it almost disappeared just as fast! I gave Robbie a slice of this Marble Pound Cake, and he requested just the chocolate part. “Uh, buddy, that’s not really how this works.” Well, he proved me wrong as he somehow managed to eat just the chocolate portion of his slice. That’s ok. Dad was on “clean-up duty” with the leftover vanilla portion. Delicious. I hope you enjoy this Marble Pound Cake as much as we did…even if it did take 2 of us to finish that slice!
Did you make this Marble Pound Cake at home? Leave a comment. Or snap a photo and tag me on Instagram (@Spicedblog)! Cheers!
Looking for more tasty pound cake recipes? Check out these other favorites:
Marble Pound Cake
- 1½ cups granulated sugar
- ½ cup unsalted butter softened
- ½ cup sour cream
- 3 large eggs
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ¼ tsp baking soda
- 3 oz. semisweet chocolate
- Preheat oven to 350°F.
- Spray an 8”x4” loaf pan with nonstick baking spray; set pan aside.
- Using an electric mixer, cream together sugar and butter until light and fluffy (3-4 minutes on medium speed).
- Add sour cream, eggs and vanilla extract; mix on low speed until well combined.
- Add flour and baking soda; mix on low speed until well combined.
- Coarsely chop the chocolate and melt using a double-boiler.
- Transfer ⅓ of the cake batter into a separate bowl. Add melted chocolate; stir until well combined.
- Pour ~½ of the plain batter into prepared baking pan. Next, add chocolate batter, but do not stir together. Pour remaining plain batter on top.
- Using the handle of a wooden spoon, gently swirl the batters together in 4-5 strokes. Do not overblend.
- Bake at 350°F for 65-70 minutes, or until a toothpick inserted into center of cake comes out mostly clean. (Note: Tent pan with foil after 30 minutes to prevent the top from burning.)
- Let cake cool before removing from pan and slicing.