img_5805Another little gem found in the Hershey’s Chocolate cookbook I found at the thrift store is this Chocolate Syrup Swirl cake.  This another of those easy to make, great to have on hand for snacking type cakes.  It can be made in a tube pan or a decorative bundt pan.

img_5793It is similar to a marble cake in that it has both vanilla and chocolate batters but it doesn’t require you to swirl the batters to form the marble layer.  The vanilla batter is enriched with the addition of sweetened coconut and poured into the pan, then the chocolate batter, which is flavored with Heryshey’s chocolate syrup is poured on top of the vanilla batter and then the cake is baked.  When its done the marbling just happens on its own.  And it gives you the thrill of slicing into the cake to see what type of marbling has happened.

img_5791The delicate vanilla batter gets an extra boost from the sweet coconut which also adds a slight crunch to the cake.  The chocolate batter gets its rich intensity from the chocolate syrup which makes it a bit smoother than if melted chocolate or cocoa were used.  All in all a very nice combination.

img_5792The cake can be left plain or dusted with cocoa or confectioners sugar or if you are feeling ambitious a multitude of chocolate glazes.

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Chocolate Syrup Swirl Cake

1 cup (2 sticks) butter, softened
2 cups sugar
2 teaspoons vanilla extract
3 eggs
2 cups all-purpose flour
1 1/2 teaspoons baking soda,  divided
1/2 teaspoon salt
1 cup buttermilk
1 cup HERSHEY’S Chocolate Syrup
1 cup Sweetened Coconut Flakes (optional)

  1. Heat oven to 350°F. Grease and flour a 12-cup fluted tube pan or 10- 12 inch tube pan.
  1. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
  1. Measure 2 cups batter in small bowl; stir in syrup and remaining 1/2 teaspoon baking soda. Add coconut, if desired, to remaining vanilla batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.
  1. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean, cool is minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired.

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