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Williams-Sonoma Pound Cake Mix, Marble

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Bake a beautiful marble pound cake that’s as decadently rich as the best made-from-scratch cakes—it’s easy with our premium mix. Swirled with Guittard cocoa rouge and creamy vanilla, this classic dessert has an exceptionally light, tender crumb. Top your home-baked pound cake with fresh fruit and ice cream for dessert, enjoy toasted slices with jam for breakfast, or cut the cake into cubes to swirl in chocolate fondue

  • 1 lb. 1.5 oz. (makes a 4-by-8-inch loaf cake).
  • Made in USA.
  • Sugar, enriched bleached wheat flour (niacin, iron, thiamin mononitrate, riboflavin, folic acid), cocoa (processed with alkali), canola oil (ascorbic acid, rosemary added to preserve freshness), baking powder ([sodium acid pyrophosphate, baking soda, cornstarch, monocalcium phosphate], leavening), natural vanilla powder, food starch modified, sea salt, nonfat dry milk.

Shipping Information

This item is shipped from our warehouse by UPS to arrive within five business days of our receiving your order.

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Next Day Delivery

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Orders received by 9:00 p.m., Eastern time, Monday through Thursday will arrive the next business day; orders placed Friday through Sunday will arrive on the following Tuesday.

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If within 30 days, you are dissatisfied for any reason, you may return your purchase for a refund of the merchandise value. An original receipt or gift receipt is required for all returns and exchanges. Returns with a gift receipt will be refunded in the form of a Merchandise Credit for the amount indicated on the gift receipt. Returns with original receipt will be refunded in the original form of payment, cash and check refunds over $100 will be issued as a company check (may take 14 business days from time of request).

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Marble Pound Cake


1 packet cocoa powder (included) 1 packet pound cake mix (included)

2 Tbs. hot water 2 eggs

1 Tbs. melted unsalted butter ¼ cup (60 g) plus 2 Tbs. sour cream

12 Tbs. (1½ sticks/185 g) unsalted butter 2 Tbs. milk


Have all the ingredients (except the hot water) at room temperature. Preheat oven to 325°F (165°C). Spray a 4-by-8-inch (10-by-20-cm) loaf pan with nonstick cooking spray.

Put the cocoa powder in a bowl, add the hot water and the 1 Tbs. melted butter and blend with a rubber spatula until smooth; set aside. In the bowl of an electric mixer fitted with the flat beater, beat the 12 Tbs. butter on low speed until creamy, about 30 seconds. Add the cake mix, eggs, sour cream and milk and beat until blended, about 1 minute. Stop the mixer and scrape down the sides of the bowl. Increase the speed to high and beat for 1 minute.

Remove 1 cup (250 ml) of the batter and stir into the cocoa mixture until blended and no streaks remain. Spoon the white and chocolate batters alternately into the prepared pan in a checkerboard fashion. Using a butter knife, swirl the batters together in a figure-eight pattern. Tap the pan on the countertop to release any air bubbles.

Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 65 minutes. Transfer the pan to a wire rack and let cool for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely. Serves 8 to 10.