Double-Chocolate Swirl Pound Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.3 teaspoon baking soda 
• 1 ounce bittersweet chocolate chopped
• 6 tablespoons butter softened
• 0.3 cup canola oil 
• 1 teaspoon canola oil 
• 2 large eggs 
• 2 cups flour all-purpose
• 0.3 cup milk 2% reduced-fat
• 2 tablespoons milk 2% reduced-fat
• 0.7 cup powdered sugar 
• 0.1 teaspoon salt 
• 0.3 teaspoon salt 
• 1 cup cup heavy whipping cream light sour
• 1.8 cups sugar 
• 1 tablespoon cocoa unsweetened
• 2 tablespoons cocoa unsweetened
• 0.3 teaspoon vanilla extract 
• 0.5 teaspoon vanilla extract 
• 0.8 cup pastry flour whole-wheat

Equipment

• bowl
• frying pan
• oven
• wire rack
• blender
• microwave
• measuring cup
• kugelhopf pan

Directions

1. Preheat oven to 35
2. Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy.
3. Add eggs, beating until incorporated. Stir in 1/2 teaspoon vanilla.
4. Weigh or lightly spoon flours into dry measuring cups; level.
5. Combine flours, powder, soda, and 1/4 teaspoon salt.
6. Combine sour cream and 1/4 cup milk.
7. Add flour mixture and sour cream mixture alternately to butter mixture, beginning and ending with flour mixture.
8. Combine 1 teaspoon canola oil and chopped bittersweet chocolate in a microwave-safe dish. Microwave at HIGH for 1 minute, stirring every 20 seconds until smooth. Stir in 2 tablespoons cocoa.
9. Remove 2 1/2 cups vanilla batter; add to chocolate mixture, and stir.
10. Using 2 ice-cream scoops or 2 large spoons, add batters alternately to a 10-cup Bundt pan coated with baking spray; swirl.
11. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes.
12. Remove from pan; cool on wire rack.
13. Combine powdered sugar, 2 tablespoons milk, 1 tablespoon cocoa, 1/4 teaspoon vanilla, and 1/8 teaspoon salt; stir until smooth.
14. Drizzle glaze over cake.