Marbled Pound Cake

Had a craving for it last night before we went to bed, but I was all snuggled up and warm under the blankets, so I waited until morning instead.

MARBLED POUND CAKE

Ingredients:
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick/4 oz/113g) unsalted butter
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/2 cup milk
1 cup miniature semisweet chocolate chips (I substituted it with cocoa powder mixed in 2 cups of batter)

Instructions:
1. Preheat oven to 325 degrees F (160 C). Grease and flour a 9 x 5 x 3-inch or a 8 x 4 x 2-inch loaf pan; set aside.

2. In a medium bowl, stir together the flour, baking powder and salt; set aside.

3. In a large mixing bowl, beat butter with electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs, one at a time, beating well after each addition.

4. Add flour mixture and milk alternately to butter mixture, beating on low speed after each addition until just combined. Spread 3/4 of the batter in prepared pan. Mix cocoa powder into the remaining batter (about 2 cups of batter) and drop it in batches over the vanilla batter. Using a spatula, swirl until a pattern is achieved as in the picture. (I thought I swirled mine enough but apparently not as the chocolate lingered only at the top and did not swirl to the center of the cake, oh well).

5. Bake the cake in preheated 325 degree F (160 C) oven for 55 to 60 minutes for the 9 x 5 x 3-inch loaf or 65 to 75 minutes for the 8 x 4 x 2-inch loaf or 45 minutes for the flat pan I used or until a toothpick (in my case, a satay skewer) inserted near the center comes out clean. Cool in pan for 15 minutes. Loosen the edges of the cake. Remove from pan and cool completely on wire rack.

6. EAT!