A twist on a classic pound cake, this cake is quite simple to make, and comes out incredibly moist. With two great-tasting filling options, you can’t go wrong. This cake is so good that you may want to make one of each!
Cream margarine and sugar until light and fluffy. Add eggs one at a time.
Add remaining ingredients, alternating between dry and liquid ingredients.
Pour half of batter into greased nine-inch pan. Add either the chocolate or nut filling, following the directions below to finish assembling the cake.
Once all the batter has been added to the pan, bake at 350 degrees Fahrenheit for 50 minutes to one hour.
Mix ingredients for filling with second half of batter.
Pour over light batter. Do not mix.
Combine all ingredients, mixing well. Sprinkle over batter.
Spread second half of batter over nuts.
Description:
Photography by Tamara Friedman
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