| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Almond, vanilla and chocolate join forces in this attractive, swirled pound cake.

Almond Marble Pound Cake

1 cup vanilla chips
1/2 teaspoon almond extract
1 cup semisweet chocolate chips
1 teaspoon vanilla extract
2 (16-ounce) packages pound cake mix
1 1/3 cups water
4 large eggs
1/2 cup butter or margarine, melted
1/2 cup chopped toasted almonds

1. Preheat oven to 325°F. Grease and flour two 9 x 5 x 3-inch pans.
2. Add vanilla chips to a small microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Add almond extract and stir until smooth.
3. In another microwave-safe bowl, add chocolate chips and microwave on HIGH until melted. Add vanilla and stir until smooth.
4. Combine pound cake mix, water, eggs and melted butter. Beat for 3 minutes, then divide in half.
5. To one bowl, add melted vanilla chips. Beat 1 minute then set aside. To the other bowl, add melted chocolate chips. Beat for 1 minute then set aside.
6. Alternately pour batters into prepared pans and using a knife, swirl to create a marbled effect. Sprinkle with almonds. Bake for 1 hour and 10 minutes, or until center is set. Cool in pans for 5 minutes then turn out onto a wire rack to cool completely.

Makes 16 servings.