Monday, September 10, 2007

Marbled Pound Cake

Marbled Pound Cake
Prepared by Michael Mignano, Executive Pastry Chef at THE HOTEL HERSHEY


2 pounds butter (soft)
2 pounds sugar
1 pound 4 ounces bread flour
16 eggs


· Cream butter and sugar till very fluffy and smooth.
· Add the eggs slowly.
· Then the flour.
· Take some of the mix out and mix with dark chocolate to marble the center.
· Bake at 325 degrees until center is dry.
· Chill and slice thin.

1 comment:

  1. Wow, 16 eggs...this will be a special occasion recipe..LOL! And preferably made in the spring/summer months where I can go outside and walk a lot miles to justify eating this cake :)