Mom's Chocolate Intrigue Cake

Recipe by puppitypup
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 12-16
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • I think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake.
  • Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. Pour into a chilled bowl and place in fridge to cool quickly.
  • Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom. Mine has a fairly large center hole of about 4 inches.
  • Cream butter and sugar. Add eggs, one at a time, beating after each.
  • Sift together flour, baking powder and salt. Pour milk into the measuring cup and add vanilla.
  • Add the dry ingredients and the milk to the cake a little at a time, alternating between the two.
  • Stir the baking soda into the chocolate syrup.
  • Pour 2/3 of the batter into the prepared tube pan, smoothing out the top.
  • Mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top.
  • Bake for 45 minutes. Then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done.
  • We usually serve this cake without frosting, but for birthdays, I would add my Italian Chocolate Frosting.
  • When sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. They get a kick out of the slightly different shape each time the cake is baked.
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