Marlene's Marvelous Marble Poundcake

By pavaldez

Marlene says: Cake flour has a lower gluten content and produces a fine tender crumb. In a pinch you can substitute 1 2/3 cups all-purpose flour plus 1/4 cup cornstarch for the cake four.

Ingredients

• 6 tablespoons margarine or butter
• 2/3 cup granulated sugar
• 2/3 cup granulated no-calorie sweetener (like Splenda)
• 2 large eggs
• 2 large egg whites
• 1 1/2 teaspoons vanilla extract
• 2 1/4 cups cake flour
• 3/4 teaspoon baking soda
• 1/8 teaspoon salt
• 3/4 cup light sour cream
• 3 tablespoons cocoa powder (preferably Dutch-process)
• 2 tablespoons low-fat milk

Details

Servings 12

Preparation

Step 1

1. Preheat oven to 325 degrees. Lightly spray a 9 x 5-inch loaf pan with non-stick baking spray.

2. In a large bowl, with an electric mixer, beatthe margarine and sugar until very light and creamy (about 4 minutes). Add the sweetener and beat toincorporate. Add eggs and then egg whites, one by one, beating each time until creamy. Beat i vanilla extract.

3. Sift together flour, baking soda, and salt. By and, stir one-half of the flour mixture into the creamed mixture. Stir in half of sour cream and repeat, stirring each time until ingredient is just incorporated.

4. Remove 1 cup of the batter and place in a small bowl. Sift the cocoa into the batter, add the milk, and lightly mix. Pour about two-thirds of the remaining batter into the prepared pan. Spoon dollops of the chocolate batter on top. Spoon remaining one-third of the plain batter between chocolate dollops. With a knife, swirl the batter gently to create a marbled effect.

5. Bake for 55 to 65 minutes or until a toothpick inserted into the center comes out clean. Cool in pan, on a wire rack, for 10 minutes before removing rom pan.