Chocolate Swirl Cake
- Ready In:
- 1hr 25mins
- Ingredients:
- 25
- Serves:
-
12
ingredients
- 236.59 ml butter or 236.59 ml regular margarine, softened
- 473.18 ml sugar
- 9.85 ml vanilla
- 3 large eggs
- 650.62 ml unsifted all-purpose flour
- 4.92 ml baking soda
- 2.46 ml salt
- 236.59 ml buttermilk or 236.59 ml milk, soured*
- 236.59 ml Hershey's syrup
- 1.23 ml baking soda
- 236.59 ml flaked coconut (optional)
-
CHOICE OF ICING OR FROSTING IF YOU WISH
-
HERSHEY ICING
- 118.29 ml butter or 118.29 ml regular margarine, softened
- 867.57 ml confectioners' sugar (1-pound package)
- 118.29 ml Hershey's syrup
- 1 hershey's milk chocolate candy bar, broken into pieces (4 ounces)
- 29.58-44.37 ml milk
-
ROYAL GLAZE
- 8 semi-sweet chocolate baking squares, broken into pieces**
- 118.29 ml whipping cream
-
CHOCOLATE-COCONUT FROSTING
- 78.78 ml sugar
- 14.79 ml cornstarch
- 177.44 ml evaporated milk (NOT sweetened condensed milk)
- 113.39 g hershey's milk chocolate candy bars, broken into pieces
- 14.79 ml butter or 14.79 ml margarine
- 236.59 ml flaked coconut
- 118.29 ml chopped nuts
directions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
- **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.
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RECIPE SUBMITTED BY
Olha7397
Canada