Marbled Pound Cake

Directions

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