Two-Tone Pound Cake


Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Chocolate batter swirls in center of cake, making it picture-pretty


  • c. butter
  • c. sugar
  • 5 eggs
  • c. sifted flour
  • tsp. baking powder
  • ½ tsp. salt
  • 1 c. less 2 tblsp. milk
  • 2 tsp. vanilla
  • ¼ c. cocoa, sifted
  • Confectioners sugar (for top)


  • Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time, creaming well after each addition.
  • Sift together flour, baking powder and salt. Add them alternately with the milk and vanilla to the creamed mixture.
  • Take out 2 c. cake batter and blend the cocoa into it.
  • Alternately spoon the light and chocolate batters into a greased and floured 10" tube pan or a 10" cast aluminum bundt pan.
  • Bake in slow oven (325°) 70 minutes for a 10" tube pan, or 90 minutes for bundt pan, or until cake tests done.
  • Cool in pan about 10 minutes. Invert cake on wire rack and remove the pan. Cool cake thoroughly. Sift on confectioners sugar.