Prep 20 mins
Cook 1 hr 5 mins
This is a great 2 tone cake in which the syrupy chocolate batter "does its own thing" to the white batter. It is extremely moist and very pretty when sliced.
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 2 cups sugar
- 3 eggs
- 1 cup milk
- 2 teaspoons vanilla
- 3⁄4 cup chocolate syrup
- 1⁄4 teaspoon baking soda
- 1 (15 ounce) canof prepared dark chocolate frosting (or your favorite chocolate frosting recipe)
- Preheat oven to 350 degrees.
- Combine flour, powder and salt and set aside.
- Cream butter, gradually adding sugar, until light and fluffy.
- Blend in one egg at a time, beating well after each addition.
- Combine milk and vanilla and add alternately with dry ingredients, ending with dry ingredients.
- Blend well after each addition.
- Turn two thirds of the batter into well greased and floured tube pan.
- Add to remaining batter the chocolate syrup and baking soda and mix well.
- Spoon chocolate batter over white batter.
- DO NOT MIX!
- Bake for 65 minutes or until cake tests done.
- Cool for about 15 minutes on rack and remove from pan.
- Cool completely and then frost.
This cake is very delicious and all the family can't imagine that I made it by myself. By the way , this is the first recipe I tried from this site . I think that the beginning is good.
I made this yesterday for a b-day party today; have not tried it yet but I would just like to say that it was really easy to make and it looks beautiful. I put some pink, red and white candy hearts on the top. I changed it from four stars to three because while it looked great and was easy, it was on the heavy side and a bit dry but was still very good
This has been in our family for years, and glad to see it here so more people can enjoy this deeeee-licious creation, too!