A Chocolate Syrup Cake

Submitted by Junebug

"This is a very moist cake and not too sweet. You can make a glaze and drizzle over the top of the cake after it is cool. It will keep stored airtight, at room temperature, for a week."

 

• Ready In: 1hr 10mins
• Ingredients: 7
• Yields: 1 cake
• Serves: 16

ingredients

• 1 (18 1/4 ounce) box yellow cake mix
• 1 (3 1/2 ounce) box instant vanilla pudding
• 1 cup sour cream
• 1⁄2 cup vegetable oil
• 4 eggs
• 1⁄2 cup chocolate syrup
• 1⁄2 cup chopped pecans (optional)

directions

1. Preheat oven to 350.
2. Lightly grease and flour a tube or bundt pan.
3. Mix cake mix, pudding, sour cream, oil and eggs with a mixer for about 3 minutes until thick and smooth.
4. Pour half the batter in the pan.
5. Smooth it out.
6. Pour the chocolate syrup evenly over the batter and don't let the chocolate touch the sides of the pan. (You might have to make a slight depression in the cake batter to pour the chocolate into.).
7. Pour remaining batter over the syrup and swirl gently with a knife.
8. Place on the middle rack of the preheated oven and bake about 50-60 minutes until it is golden brown and springs back when touched.
9. Cool on a wire rack for 20 minutes.
10. Then remove from pan and continue to cool right side up.
11. When completely cool you may drizzle it with a glaze if you desire.

Reviews

[Kat's Mom]

This turned out great! Delicious, moist and just sweet enough. Using what I had on hand, I substituted instant chocolate pudding mix and it worked really well. I used a glaze made from confectioner's sugar, chocolate syrup and a touch of milk. My husband was delighted and that is always worth 5 stars. Made for the Aussie/Kiwi Recipe Swap - The Kool Koalas. Thanks Junebug!