A good, solid, all-American pound cake. Wonderful for breakfast
1 ¼ cups butter (2 ½ sticks), softened
2 ½ cups sugar
2 ½ cups flour
1 ¼ tsp baking powder
½ tsp salt
1 cup less 2 tbsp milk
2 tsp vanilla extract
1/3 cup unsweetened cocoa powder
Preheat oven to 325 degrees F.
Butter and flour a 10-inch tube pan or a Bundt pan.
Cream butter; gradually add sugar and beat till light. Beat in eggs, one at a time.
Sift together flour, baking powder and salt. Add alternately with milk and vanilla to creamed butter.
Take out 2 cups of batter. Blend cocoa into it. Spoon alternately white and chocolate batters into prepared pan. (You can either leave it like that for large black and white section of cake, or you can gently run a knife blade through the batter to give it a marble effect).
Bake at 325 degrees F for 1 hour and 25 minutes. Check with cake tester. Cool a few minutes in pan, then unmold on wire rack and cool completely.
Dust with powdered sugar, if you’d like.