Black and White Pound Cake

I originally came across this post on a Nestie Blog, but it came from Cooking Light. I made a few changes to it. Posted beside the original recipe. I thought it was a heavy texture and a little dry for my tastes, but it was good and the guys at DH's work RAVED about it and asked me to make another one! So I probably will ;)





Black & White Pound Cake (Cooking Light)

Cooking spray (didn't need-see below)
3 tablespoons dry breadcrumbs ( I left it out completely!)
3 cups all-purpose flour ( I use Self-Rising Flour so you leave out the salt and baking powder)
1 teaspoon baking powder (left out)
1/4 teaspoon salt (left out)
3/4 cup butter or stick margarine, softened
2 cups granulated sugar
2 teaspoons vanilla extract
3 large eggs
1 cup 2% reduced-fat milk (I used vitamin D milk as that is what I had on hand)
3/4 cup chocolate syrup
1/4 teaspoon baking soda
1 tablespoon unsweetened cocoa
Preheat oven to 350°.

Coat a 10-inch tube pan with cooking spray; (I used a Pampered Chef Stone Bundt pan so I did n't use cooking spray) dust with breadcrumbs.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour, baking powder, and salt in a bowl, and stir well with a whisk. Beat the butter in a large bowl at medium speed of a mixer until light and fluffy. Gradually add the granulated sugar and vanilla, beating until well-blended. Add the eggs, 1 at a time, beating well after each addition. Add flour mixture to sugar mixture alternately with milk, beating at low speed, beginning and ending with the flour mixture.

Spoon two-thirds of batter (about 4 cups) into prepared pan. Add syrup and baking soda to remaining batter in bowl, stirring just until blended; spoon on top of batter.
Bake at 350° for 1 hour and 15 minutes or until cake pulls away from sides of pan. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Sift cocoa over top of cake.

Inspired

My husband and I are busy people. We have a lot of work that is involved in taking care of three spoiled horses, six demanding cats, and one prima donna dog. Last year, we decided to garden, and had great luck with some tutelage from my mom and dad. We are expanding this year and hope to have an even wider range of foods and growing seasons. The picture here is of our summer garden: my pretty tomatoe plants in late May.

I love to preserve the foods to have healthy homegrown vegetables through out the year. I also, love to cook and my husband loves to eat. I was inspired by the girls on thenest.com to start my own blog. Having tried some of their recipes, I'm very impressed with the amazing things that can be done with dishes and inspired to stay out of the cooking rut that I tend to get into. I thought my own blog, with recipes I've tried, some of my old favorites, and some of my new creations would keep me inspired and hopefully inspire others as well.

If one of your recipes is posted here, and you would like credit, please let me know, I will be happy to give you credit if I have forgotten to do so. Many times, I surf around and jot down recipes and forget where I got them from. So please excuse the oversight!! Lots of love to my fellow nesties and happy cooking and gardening to all!!