Malted Milk Black-And-White Pound Cake

This is a beautiful, mysterious cake. Part of a vanilla batter is spread in the pan, chocolate is added to the remainder, which is poured over the light batter. The two batters are not marbled or swirled. During baking the chocolate layer is "swallowed" by the lighter batter and is only revealed when you cut into the cake. You can find malted milk powder in supermarkets, where dry is milk is sold.

* 3 1/2 cups sifted cake flour
* 1/2 cup malted milk powder
* 1/2 teaspoon salt
* 1 1/2 cups (3 sticks) unsalted butter, at room temperature
* 2 1/2 cups sugar
* 1 tablespoon pure vanilla extract
* 7 large eggs
* 1/2 cup milk
* 3/4 cup chocolate syrup (Patent notes here that he uses Hershey's)
* 1/4 teaspoon baking soda
* 1/2 teaspoon pure almond extract

1. Adjust an oven rack to the lower third position and preheat the oven to 350 degrees F. Coat a 10x-4-inch tube pan, with a removable bottom, with cooking spray and dust all over, including the tube, with fine dry bread crumbs (not flavored). Tap out the excess crumbs and set aside.

2. Resift the flour with the malted milk and salt; set aside.

3. Beat the butter in a large bowl with an electric mixer on medium speed for 1 to 2 minutes, until smooth and creamy. Add the sugar about 1/4 cup at a time, beating for about 30 seconds after each addition. Add the vanilla and beat for 6 to 7 minutes, until fluffy and light in color. Beat in the eggs one at a time, beating for about 30 seconds after each addition. Increase the speed to medium-high and beat 1to 2 minutes more. Scrape the bowl and beaters.

4. On low speed, add half the flour mixture and beat only until incorporated. Beat in the milk, then the remaining flour, bating only until well combined. Scrape 5 cups of the batter into the prepared pan and level the top with a rubber spatula. Add the chocolate syrup, baking soda, and almond extract to the remaining batter and beat only until thoroughly combined. Pour the chocolate batter over the light batter and smooth the top, do not mix the two.

5. Bake for 1 hour and 25 to 1 hour and 30 minutes, until the cake is golden brown on top and springs back when gently pressed and a toothpick inserted into the thickest part comes out clean. Do not over bake

6. Cool the cake in the pan on a wire rack for 20 minutes. Cover with another rack and invert the tow. Carefully remove the pan, cover with another rack, and invert again to cool completely right side up.

7. Transfer to a cake plate and let stand, covered, for several hours, or preferably overnight, before serving. Use a serrated knife to cut into thin slices.

Makes one 10-inch tube cake, 12 to 16 servings. [In My kitchen]

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