I made another marbled pound cake yesterday. I wasn’t going to post about it because I didn’t think it was great, but I made a couple of changes so maybe it was just *my* cake that wasn’t great.
The recipe was Malted Milk Black-And-White Pound Cake.
The changes I made were to halve the recipe and use 2 oz melted semi-sweet chocolate in place of what should have been 3 oz chocolate syrup. The cake was good enought to serve, but it wasn’t as moist as it could have been and I couldn’t really taste the malt. Maybe mine just didn’t have enough liquid to keep it moist? I’m not sure, but this recipe sounds like such a good one that I’d like to give it another chance.
If you make it or have already made it, I’d like to hear your thoughts……..or else I’m going to have to make it again myself with the chocolate syrup.