Mom's Chocolate Intrigue Cake
- Ready In:
- 1hr 20mins
- Ingredients:
- 15
- Yields:
-
1 cake
- Serves:
- 12-16
ingredients
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.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
puppitypup
Sutherlin, Oregon
My name is Julie, and I love to cook. I've even gotten to the point where I don't mind the dishes!