Dessert

Cocoa-Marzipan Pound Cake is for Dessert.

Cocoa-Marzipan Pound Cake takes 15 minutes to prepare.

Cocoa-Marzipan Pound Cake takes 45 minutes to cook.

Cocoa-Marzipan Pound Cake makes 16 servings.

The ingredients for Cocoa-Marzipan Pound Cake are:

1/2 cup almond paste
1 cup sugar
1/2 teaspoon almond extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened Dutch-process cocoa powder
1 teaspoon baking powder
1/2 teaspoon salt
(1 stick) unsalted butter, at room temperature
1/2 cup prune juice
4 large egg substitute at room temperature
1/2 cup milk
1/3 cup sliced almonds (optional)

Here is how you make Cocoa-Marzipan Pound Cake:

Butter two 8 1/2 inch loaf pans and dust with flour, tapping out excess. Preheat oven to 325 degrees.In the bowl of a stand mixer, beat almond paste, sugar, and almond extract until almond paste is broken up into very fine pieces.In a separate bowl, sift together flour, cocoa, baking powder and salt.Add butter/prune juice to almond paste mixture and beat until light and fluffy. Add eggs one at a time, beating well after each addition.Stir in half of the dry ingredients, then the milk. Then mix in the remaining dry ingredients.Divide batter between loaf pans and smooth tops of the cakes.Evenly sprinkle tops with sliced almonds. Bake cakes for 45 minutes or until a toothpick inserted into the center comes out clean.Cool completely on a wire rack before inverting and turning cakes right-side up onto serving platters.Note: Once you remove cakes from loaf pans, wrap them in plastic wrap overnight to allow flavors to meld. These cakes will keep up to 3 days at room temperature, or if double-wrapped, can be frozen for up to 1 month.Serving Size: 16-20Number of Servings: 16Recipe submitted by SparkPeople user DUTCHBUTT.

The nutritional information for Cocoa-Marzipan Pound Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 229.9

• Total Fat: 10.2 g
• Cholesterol: 15.5 mg
• Sodium: 138.7 mg
• Total Carbs: 30.9 g
• Dietary Fiber: 2.0 g
• Protein: 5.7 g