Black and white cake

This is a left over story from the Easter day. We didn't do much on Easter day so we let our son and his friend decorated the easter eggs. They seemed to have fun together; playing and giggling. That day was a beautiful day as well. In Erie, where we live, spring starts very late. Even when the calender has officially announced spring season, somehow we still get some snow or even just cold weather

I made black and white pound cake the other day. This cake is sort of a marble cake and the way we make is just like baking a marble cake.
I made this marble cake a while ago and I thought I want to try something new. The recipe requires 10 eggs and those are lots of eggs, therefore only one slice of cake a day should be enough for me.

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Black and white pound cake
Recipe from the ultimate book of baking.

4 1-ounce squares semisweet chocolate
3 cups flour
1 teaspoon baking powder
2 cups (4 sticks) butter, at room temperature
31/3 cups sugar ( I used 3 cups sugar)
1 tablespoon vanilla extract
10 eggs, at room temperature
confectioners sugar for dusting

Preheat the oven to 350F. Line the bottom of a 10-inch tube pan with wax paper and grease. Dust with flour and spread evenly with a brush.

Melt the chocolate in the top of a double boiler, or in heatproof bowl set over a pan of hot water. Stir occasionally. Set aside.

In a bowl, sift together the flour and baking powder. In another bowl, cream the butter, sugar and vanilla with an electric mixer until light and fluffy. Add the eggs, 2 at a time, then gradually in corporate the flour mixture on low speed.

Spoon half of the batter into the prepared pan.

Stir the chocolate into the remaining butter, then spoon into the pan. With a metal spatula, swirl the two batters to create a marble effect.

Bake until a cake tester inserted in the center comes out clean, about 30-45 minutes. Let stand 15 minutes, then unmold and transfer to a cooling rack. To serve, dust with confectioners sugar.

Hope you enjoy this great spring as much as I do!