Chocolate Marble Pound Cake
Coat the mini loaf pan with nonstick spray and line with parchment paper.
Whisk together flour, baking powder, and salt.
Beat vegetable shortening and sugar until light and fluffy.
Add vanilla and eggs 1 at a time.
Alternate adding flour mixture and milk.
Remove 2 cups of batter and mix in caramel extract.
To the remaining batter, mix in chopped chocolate, cocoa, and espresso.
Fill the loaf pans with batter in three layers, alternating flavors of batter.
Use a knife to swirl the batter in an “s” pattern. Gently shake the pan and tap on the counter.
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