Old Fashioned Chocolate Swirl Pound Cake

My sweet littlest girl asked to spend some mommy and me time together today so we decided to have some fun AND have a short lesson in baking that ended with a tasty treat 🙂

I thought it would be fun to share here for any other Mommas who might want to have some mother~daughter time this weekend too AND have something yummy to share with the rest of the family.

This recipe calls for quite a bit of sugar, which I will substitute for maple syrup next time and it’ll be just as delicious and better for you too. I just didn’t have any on hand today.

You can also bake it in a bundt cake pan for a prettier display. We chose our cast iron bec, well, we don’t have a bundt pan 😆

Also, this is not just for Mommas and Daughters, my boys would have had just as much fun baking this with me too. So grab your kiddos and let’s get started~


1C Butter

1/2C Shortening

2 1/2C Sugar

1 Teaspoon Vanilla

5 Eggs

1C Milk

3 C Flour

1/2 Teaspoon Baking Powder

1/2 Teaspoon salt

1/4 Unsweetened Cocoa Powder

Powdered Sugar for sprinkling 🙂

Preheat oven to 350

Mix together flour, baking powder and salt in a small bowl, set aside.

Using an electric mixer blend butter and shortening. Gradually beat in sugar and vanilla, blend well.

Add eggs one at a time, beat well. Add flour mixture and milk, alternating between the two to ensure easier blending.

Mix Cocoa with 2C of the batter and blend well.

Butter and flour pan and pour half of the batter into pan. Using a small spoon dollop chocolate batter over the top. Then cover with the remaining batter. Using a butter knife, gently swirl the two batters together.

Pop into oven and cook for 1 to 1 1/2 hours. Let cool then dust with powdered sugar and serve to your sweeties💙

Hope you make some special memories with your little loves this weekend and enjoy this yummy treat too.




This recipe is adapted from a pound cake I saw in a Centennial Kitchen Magazine :)/

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