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Chocolate Swirl Cake

1 cup butter or margarine, softened
2 cups sugar
2 teaspoons vanilla
3 eggs
2 3/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk or sour milk
1 cup Hershey's syrup
1/4 teaspoon baking soda
1 cup flaked coconut (optional)

1. Cream butter, sugar and vanilla in a large mixer bowl until light and fluffy.  Add eggs; beat well. 

2. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.

3. Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups batter into a small bowl; blend in syrup mixture.  

4. Add coconut to remaining batter (if using); pour into two greased 8 or 9 inch pans (or one 12-cup Bundt pan or 10-inch tube pan).  Pour half chocolate batter into each prepared pan and very carefully swirl a knife through once.  Do not over mix, one quick swirl will be enough.  Bake at 350 degrees 25-30 minutes for 8-in pans, 35-40 minutes for 9-in pans, and up to 70 minutes for bundt and tube pans, or until a toothpick inserted at the center comes out clean.  
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