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    You are in: Home / Recipes / Chocolate Swirl Cake Recipe
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    Chocolate Swirl Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 25 mins

    15 mins

    1 hr 10 mins

    Olha's Note:

    Delicious Bundt cake. Coconut vanilla yellow cake surrounds a chocolate-like truffle middle. Be sure you use a 12-cup Bundt cake pan. Take twelve cups of water and fill your Bundt. If 12 cups fit then it will be large enough for this cake. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook

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    • 8 semi-sweet chocolate baking squares, broken into pieces**
    • 1/2 cup whipping cream



    1. 1
      FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
    2. 2
      FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
    3. 3
      Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
    4. 4
      Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
    5. 5
      TO MAKE THE ICING: Cream butter and confectioners’ sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
    6. 6
      TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
    7. 7
      TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
    8. 8
      *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
    9. 9
      **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.

    Ratings & Reviews:


    Nutritional Facts for Chocolate Swirl Cake

    Serving Size: 1 (214 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 1026.2
    Calories from Fat 410
    Total Fat 45.6 g
    Saturated Fat 26.3 g
    Cholesterol 138.7 mg
    Sodium 553.4 mg
    Total Carbohydrate 149.5 g
    Dietary Fiber 4.1 g
    Sugars 114.6 g
    Protein 10.6 g

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