Best 7 A Chocolate Syrup Cake Recipes

HERSHEY'S CHOCOLATE SYRUP CAKE

Steps:

• In a mixing bowl, combine the softened butter, granulated sugar, eggs, and vanilla extract; beat with an electric mixer until well combined. Add the flour, baking powder, and salt; mixing until just combined. Pour in the Hershey's chocolate syrup and mix until thoroughly combined.
• Pour batter into a 13x9" baking pan coated with non-stick cooking spray. Bake at 350 degrees for 30 - 35 minutes, until a wooden pick inserted in the center comes out clean. As soon as the cake comes out of the oven, begin preparing the icing.
• Place the butter, sugar, and evaporated milk in a saucepan and bring to a boil over medium to medium-high heat. Once the mixture reaches a full rolling boil, cook it for 2 minutes, stirring constantly.
• Remove the pan from the heat and add the chocolate chips. Stir until the chocolate chips are melted.
• Immediately pour the hot icing over the warm cake, spreading to cover the cake evenly. Allow cake to cool to room temperature before serving.

CHOCOLATE SYRUP CAKE

Steps:

• 1. PREHEAT OVEN TO 350 DEGREES. GREASE 13 X 9 PAN.
• 2. COMBINE THE CAKE INGREDIENTS AND POUR IN THE GREASED PAN. BAKE FOR 30 MINUTES. TEST WITH TOOTHPICK TO BE SURE IT IS DONE. LET CAKE COOL COMPLETELY.
• 3. IN SAUCE PAN, ADD ALL INGREDIENTS EXCEPT CHOCOLATE CHIPS. STIR TO A ROLLING BOIL OVER MEDIUM HEAT. YOU WANT TO BE SURE THAT THE SUGAR HAS MELTED.(IF SUGAR IS NOT MELTED, THE ICING WILL BE GRITTY) REMOVE FROM HEAT AND STIR IN THE CHOCOLATE CHIPS. POUR OVER COOLED CAKE.

A CHOCOLATE SYRUP CAKE

Steps:

• Preheat oven to 350.
• Lightly grease and flour a tube or bundt pan.
• Mix cake mix, pudding, sour cream, oil and eggs with a mixer for about 3 minutes until thick and smooth.
• Pour half the batter in the pan.
• Smooth it out.
• 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.).
• Pour remaining batter over the syrup and swirl gently with a knife.
• 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.
• Cool on a wire rack for 20 minutes.
• Then remove from pan and continue to cool right side up.
• When completely cool you may drizzle it with a glaze if you desire.

HERSHEY'S CHOCOLATE SYRUP CAKE

Steps:

• Preheat oven to 325.
• Cream butter and sugar in a medium bowl with a portable mixer or a stand mixer.
• Add eggs one at a time till incorporated.
• Add syrup and vanilla.
• Turn off mixer and stir in the flour and baking powder by hand (it's less messy this way -- )
• Pour batter into a lightly greased and floured 9 inch springform pan and bake for one hour and 15 minutes.
• Let cool and release cake from pan. Enjoy!
• Note: I always go for less time (one hour) for an extra-moist cake, but it's still good if you go for the full hour and 15. This can also be made in 2 8in. cake pans if you want a layer cake, but definitely decrease the baking time.

CHOCOLATE SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

RICH AND CHOCOLATY SYRUP CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Beat the eggs and the vanilla with a spoon. Blend in the chocolate syrup. Fill emptied chocolate syrup can with vegetable oil and add to bowl. Add the flour to bowl. Fill can with sugar and add to bowl. Stir well and pour into a lightly greased 9x13 inch pan.
• Bake 40-45 minutes at 350 degrees F (175 degrees C). Ice after cooling or leave plain.

EASY CHOCOLATE SYRUP

Steps:

• In a large saucepan, stir together sugar and cocoa. Add water; bring to a boil. Add vanilla. Chill. Store in the refrigerator.