Chocolate Swirl Pound Cake
1 cup sugar
1/2 cup (1 stick) unsalted butter
2 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 8 oz. sour cream
1 tsp. vanilla extract
2 large eggs
2 oz. semisweet chocolate, grated
1 tsp. ground cinnamon
Preheat oven to 350°. Butter and flour a 9 X 5 in. loaf pan.
Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat until blended. Add sour cream and vanilla, beat until smooth. Beat in eggs.
Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using a knife, swirl chocolate mixture into batter.
Bake pound cake about 55 minutes, unitl tester inserted into center comes out clean. Transfer pan to rack and cool cake 10 minutes. Using a small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.