Marble Fudge Pound Cake - Kraft Recipes Top
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Marble Fudge Pound Cake

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Make It

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  • Measure flour & sugar and sift together. Add shortening & can milk and blend. Add baking powder, salt, eggs (one at a time), and vanilla. Mix till well blended.
  • Put 2/3 of the batter in greased and floured large tube cake pan (at least 10 inch). To the other 1/3 batter, add cocoa and milk. Mix well.
  • Use a tablespoon and make holes in the batter already in the tube pan. Put cocoa mixture in holes. Run spoon or table knife around the cake batter. Do not mix well. Just enough to make swirls (to make the cake pretty when cut).
  • Bake in a 325 deg. pre-heated oven for 1 & 1/2 hours, or until you insert a toothpick in the center and it comes out clean. Let cake cool in pan for 10 minutes. Icing cake when cool.
  • To prepare icing, pour boiling water over margarine. Add cocoa, beat mixture until well blended. Add sugar and beat well. Add vanilla and beat to a fluffy consistency.

Special Equipment Needed


This is a large old-fashion pound cake, so do not use a bundt pan. It will over-flow if you do. You should also use a low rack in your oven. It is very important that you do not over bake the cake. The time factor sounds long, but the cooling time is very important if you plan on icing the cake. This cake is very good without the icing.

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