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1
Pound Cake: Beat cream cheese, butter, 1-1/2 qt.
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2
sugar (or 1-1/2 cups sugar for trial recipe) and vanilla in 12-qt.
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bowl of mixer fitted with paddle attachment (or in 6-qt.
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4
bowl of mixer for trial recipe) on medium speed 1 to 2 min.
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5
or until well blended, stopping frequently to scrape side and bottom of bowl.
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6
Add eggs, 1 at a time, beating well after each.
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7
Gradually fold in combined flour and baking powder.
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8
Remove 1 qt.
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9
of the batter (or 1 cup of the batter for trial recipe).
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10
Add remaining sugar and chocolate; mix well.
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11
Spray 4 (9x5-inch) loaf pans (or 1 loaf pan for trial recipe) with cooking spray; dust with flour.
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12
Spoon 1-1/3 cups of the plain batter into each pan; top with 1/2 cup chocolate batter.
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13
Swirl with knife to marbleize.
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14
Repeat layers and swirling with remaining batters, ending with the plain batter.
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15
Bake in 300 degrees F-convection oven 1 hour 5 min.
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16
to 1 hour 10 min.
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17
or until toothpick inserted n centers comes out clean.
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18
Cool in pans on wire racks 15 min.
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19
Remove cakes from pans; cool completely.
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20
Chocolate Ganache: Cook chocolate and cream in saucepan on medium heat until chocolate is melted, stirring frequently.
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21
Remove from heat; let stand until mixture is desired consistency.
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22
Frost tops of Pound Cakes with Ganache.
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23
Let stand until firm.
