Starbucks Copycat Marble Pound Cake (mysuburbankitchen)

Regular Batter

3 c flour
1 t salt
4 sticks butter, softened
2 c sugar
1 t vanilla
9 eggs

Preheat oven to 325 F. Lightly grease 2 loaf pans with shortening or nonstick cooking spray. In a medium bowl, combine flour and salt for regular cake batter. Stir to mix. In the bowl of a stand mixer, cream together butter and sugar until light and fluffy. Reduce mixer speed to medium and add in eggs, one at a time. Scrape down the sides of the bowl. Reduce mixer speed to low and, working in small batches, add in flour mix and mix until just combined. Alternating between the regular and chocolate batters, pour batters into prepared loaf pans. Using a knife, swirl to randomly mix the batters together. Bake in preheated oven for 1 hour. Remove from oven and cool completely. Pour frosting over cooled cakes and let sit for 5 min or until set.

Chocolate Batter

2 1/4 c flour
1 c dark cocoa powder
1 3/4 c sugar
2 t salt
4 sticks butter, softened
1 t vanilla
9 eggs

In a medium bowl, combine flour, cocoa and salt. Stir to mix well. In the bowl of a stand mixer, ream together and sugar until light and fluffy. Reduce mixer speed to medium and add in eggs, one at a time. Scrape down the sides of the bowl. Reduce mixer speed to low and, working in small batches, add in flour mix and mix until just combined.

Frosting

3/4 c dark chocolate chips
3 T butter
1 T light corn syrup

Combine chocolate chips, butter and oil in a double boiler. Heat over medium-low heat and stirring constantly, heat until melted and smooth.

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