Ingredients 2 - 1/2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon salt 1 - 1/2 cups (3 sticks) butter, softened 4 ounces (1/2 package) cream cheese, softened 1 - 3/4 cups granulated sugar 5 eggs, room temperature 3 tablespoon cocoa powder Non-stick vegetable pan spray 1 tablespoon Clear Imitation Vanilla Extract, 2 oz. 1 tablespoon Imitation Clear Vanilla Extract, 8 oz. 1 tablespoon Imitation Clear Vanilla Extract, 8 oz. Tools Scoop-it Measuring Spoons Scoop-it Measuring Cups Wooden mixing spoon Butter knife Toothpick Ceramic Non-Stick Loaf Pan, 9 x 5-Inch Ceramic Non-Stick Loaf Pan, 9 x 5-Inch Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack Non-Stick Cooling Grid - 14.5 x 20-Inch - Cooling Rack Instructions Click to mark complete - Preheat oven to 325°F. Prepare loaf pan with vegetable pan spray. - In medium bowl, combine flour, baking powder and salt. Set aside. - In large bowl, beat butter and cream cheese on medium speed until creamy. Add sugar and beat until very light and fluffy, about 3 minutes. Add eggs one at a time, beating well and scraping down bottom and sides of bowl after each addition. Beat in vanilla extract. Beat in flour mixture just until combined. Remove 1-1/2 cups of batter and stir in cocoa powder until completely incorporated. - Spread half of vanilla batter into bottom of prepared pan. Top with half of chocolate batter. Swirl batters together with butter knife. Repeat with remaining vanilla and chocolate batters, smoothing the top slightly after swirling. - Bake 1 hour 20 minutes to 1 hour 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes; remove to cooling grid. Cool completely.
