This is a lighter version of an old family favorite. It's been used for family birthdays for over 30 years.

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan. Whisk the flour and baking powder in a bowl until thoroughly combined.

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  • In a large bowl, beat the butter and vegetable shortening together with an electric mixer until light and fluffy, about 3 minutes. Mix in 3 cups of sugar, 1 cup at a time, beating until smooth after each addition, then beat in the eggs, 1 at a time, beating each in well before adding the next. Beat in the applesauce until the liquid ingredients are smooth. Mix in the flour mixture, alternating with the milk, and stir in vanilla extract and lemon juice.

  • In a bowl, stir the cocoa powder, 1/4 cup of sugar, and water until the sugar has dissolved and the syrup is smooth. Pour about 3/4 cup of the pound cake batter into the chocolate mixture, and stir to combine. Pour the remaining vanilla cake batter into the prepared tube pan, then pour the chocolate batter over the vanilla batter. With a spoon handle or butter knife, swirl the two batters together a few times (don't overmix) to create a marbled effect.

  • Bake the cake in the preheated oven until a toothpick inserted into the cake comes out clean, and the sides of the cake pull slightly away from the pan, 70 to 80 minutes. Cool in the pan on a wire rack for 10 minutes, then invert the cake and remove from the pan onto the wire rack to finish cooling completely.

Nutrition Facts

387.3 calories; protein 5.2g 11% DV; carbohydrates 61g 20% DV; fat 14.4g 22% DV; cholesterol 74.6mg 25% DV; sodium 85.3mg 3% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/04/2011
This cake was okay, not the best I have made nor the worst. It is worth trying if you are looking for a semi-dense swirl cake. I made this as written using a 10 inch bundt pan because I did not have a tube pan. UPDATE: I have upgraded this from 3 stars to 4. When I tried it, I was not that big of a fan, but I served it to my in-laws and also some people at work and they all said it was great! So, this must depend on your personal tastes :) Read More
(11)

Most helpful critical review

Rating: 1 stars
08/24/2011
I tried this cake but it was too dry. Something must be missing from receipe Read More
(5)
4 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/04/2011
This cake was okay, not the best I have made nor the worst. It is worth trying if you are looking for a semi-dense swirl cake. I made this as written using a 10 inch bundt pan because I did not have a tube pan. UPDATE: I have upgraded this from 3 stars to 4. When I tried it, I was not that big of a fan, but I served it to my in-laws and also some people at work and they all said it was great! So, this must depend on your personal tastes :) Read More
(11)
Rating: 1 stars
08/24/2011
I tried this cake but it was too dry. Something must be missing from receipe Read More
(5)
Rating: 4 stars
04/01/2015
I liked the texture Read More
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