Chocolate Swirled Pound Cake
and Chocolate Sauce

No Photo



  • 1 pound butter, softened
  • 3 cups granulated sugar
  • 6 eggs
  • 4 cups flour
  • 3/4 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup chocolate syrup

Chocolate Sauce

  • 6 (1 ounce) squares semisweet chocolate
  • 1/4 cup butter
  • 3/4 cup sifted confectioners' sugar
  • 2 tablespoons water
  • 1 teaspoon vanilla extract


  1. Cake: Beat butter at medium speed until creamy. Gradually add sugar and beat 5 – 7 minutes.
  2. Add eggs, 1 at a time, beating just until the yellow color disappears.
  3. Add flour, alternating with milk, to butter mixture blending well after each addition.
  4. Stir in vanilla extract.
  5. Combine 1 cup batter and chocolate syrup, stirring to blend.
  6. Divide remaining batter in half. Pour 1 portion in greased and floured 10-inch tube pan.
  7. Spoon half of chocolate batter on top and repeat. Swirl batter with a knife.
  8. Bake at 300 for 1 hour and 40 minutes.
  9. Cool in pan for 10 minutes on wire rack.
  10. Remove from pan and cool completely.
  11. Good served “plain” or with the following chocolate sauce.
  12. Chocolate Sauce: Melt chocolate and butter over low heat, stirring as the chocolate melts.
  13. Remove from heat and stir in sugar, water and vanilla extract.
  14. Serve warm.

Posted by JBic at Recipe Goldmine 7/15/01 5:39:09 am.

This sauce can be made ahead and heated just before serving. You may need to add a bit more water to get to your desired consistency. This sauce is also good on ice cream!