Malted Milk Black and White Pound Cake

3 sticks (¾ pound) unsalted butter, softened

1 tablespoon vanilla extract

½ teaspoon salt

2½ cups granulated sugar

7 large eggs

½ cup milk

3½ cups sifted cake flour

½ cup malted milk dry mix, such as Carnation

¾ cup chocolate syrup

¼ teaspoon baking soda

½ teaspoon almond extract

Heat oven to 350 degrees. Grease an aluminum tube pan (see note).

In a large bowl, beat butter, vanilla and salt with mixer on medium speed 1 to 2 minutes, until smooth and creamy. Add sugar, ¼ cup at a time, beating well between additions. Scrape bowl. Beat 6 to 7 minutes, until fluffy and pale.

Add eggs, one at a time, beating well after each addition. Increase speed to high and beat 1 to 2 minutes more. On low speed beat in milk, then flour and malted milk mix, just until combined.

Pour 5 cups of batter into tube pan; smooth top with spatula.

To the remaining batter add the chocolate syrup, baking soda and almond extract; beat until well blended. Pour chocolate batter over light batter, smooth top. Do not cut through batter with knife; cake marbleizes while baking.

Bake 1 hour 20 minutes, or until the top springs back when lightly pressed, and a wooden pick inserted in the center comes out clean. Cool in pan on wire rack 30 minutes. Invert cake on wire rack and cool completely.

Serves 12 to 16.

Cook's note: If using a dark, nonstick tube pan reduce oven temperature to 325 degrees and do not grease. Bake 1 hour and 35-40 minutes.