Swirl Condensed Milk
& Chocolate Pound Cake
I love a good old-fashioned pound cake with its aristocratic crumb. I use Cake Flour in this recipe to make sure you get the majestic crumb you deserve. The chocolate swirl gives this pound flair and adds another flavor dimension. You absolutely must serve it with the Condensed Milk Whipped Cream as it accentuates the star flavor. My husband Nick described this combination as “obnoxiously good.”
Tip: If you have a ferocious oven, you may want to turn it down to 325F so the cake doesn’t take on too much color. If the cake is taking on too much color place a foil tent over the top during the second half of the bake to protect it, or turn your oven temperature down slightly.
One 9 by 5-inch Loaf Pan. Bake for 60-70 minutes.
Preparation: 25 minutes
Recipe and article featured in Parents Magazine.
Photo Linda Xiao
1 1 ⅓ (170g) cups cake flour
½ teaspoon salt
1 teaspoon baking powder
1 cup (2 sticks, 230g) unsalted butter, at room temperature
½ cup (100g) granulated sugar
1½ teaspoon vanilla extract
3 large eggs, at room temperature
¾ cup (180ml) condensed milk
1 tablespoon unsweetened Dutch-processed cocoa powder
2 tablespoon hot water