45 PAULA DEEN’S BEST CAKES & PIES
1 cup butter, softened
1 (8-ounce) package cream cheese,
softened
3 cups sugar
1 tablespoon vanilla extract
6 large eggs
3½ cups all-purpose fl our
1 teaspoon baking powder
½ teaspoon salt
1 cup plus 3 tablespoons heavy
whipping cream, divided
¼ cup unsweetened cocoa powder
1 (4-ounce) bar bittersweet
chocolate, melted- Preheat oven to 325°. Spray a 15-cup
Bundt pan with baking spray with fl our. - In a large bowl, beat butter, cream
cheese, sugar, and vanilla with a mixer
at medium speed until fl uff y, 4 to
5 minutes, stopping to scrape sides
of bowl. Add eggs, one at a time,
beating well after each addition.- In another large bowl, whisk together
fl our, baking powder, and salt. With
mixer on low speed, gradually add fl our
mixture to butter mixture alternately
with 1 cup cream, beginning and ending
with fl our mixture, beating just until
combined after each addition. - Spoon 3 cups batter into a medium
bowl; stir in cocoa and remaining
3 tablespoons cream until smooth.
Stir in melted chocolate. Add batters
alternately to prepared pan. Gently
swirl together with a knife. - Bake until a wooden pick inserted
near center comes out clean, about
90 minutes. Let cool in pan for
20 minutes. Remove from pan, and let
cool completely on a wire rack. Store in
an airtight container for up to 3 days.
Marble Pound Cake
Makes 1 (10-inch) Bundt cake