Two-Tone Pound Cake

1 ¼ C. Butter

2 ½ C. Sugar

5 Eggs

2 ½ C. Sifted Flour

1 ¼ tsp. Baking Powder

½ tsp. Salt

1 C. minus 2 Tbsp. Milk

2 tsp. Vanilla

½ C. Cocoa, Sifted

Confectioners’ Sugar (For Top)

Cream butter; gradually add sugar and beat until light and fluffy. Beat in eggs, one at a time, creaming well after each addition.

Sift together flour, baking powder and salt. Add them alternately with the milk and vanilla to the creamed mixture.

Take out 2 cups cake batter and blend the cocoa into it.

Alternately spoon the light and chocolate batters into a greased and floured 10-inch tube pan or a 10-inch cast aluminum bundt pan. 

Bake 70 minutes in slow oven (325˚ F.) for a 10-inch tube pan, or 90 minutes for bundt pan, or until cake tests done. 

Cool in pan about 10 minutes. Invert cake on wire rack and remove the pan. Cool cake thoroughly. Sift on confectioners’ sugar. 

Nichols, Nell B.; Farm Journal’s Country Cookbook: Revised, Enlarged Edition, Doubleday & Company, Inc., Garden City, New York, 1972, Two-Tone Pound Cake, p. 387-388.