CHOCOLATE SWIRL CAKE
Delicious Bundt cake. Coconut vanilla yellow cake surrounds a chocolate-like truffle middle. Be sure you use a 12-cup Bundt cake pan. Take twelve cups of water and fill your Bundt. If 12 cups fit then it will be large enough for this cake. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook
Provided by Olha7397
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 25
Steps:
- 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.
Nutrition Facts : Calories 1026.3, Fat 45.6, SaturatedFat 26.4, Cholesterol 138.8, Sodium 553.4, Carbohydrate 149.6, Fiber 4.1, Sugar 114.6, Protein 10.6
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Angela Sanders
[email protected]The cake was a little dry.
KgKing Abi
[email protected]This cake was a bit too sweet for me, but my kids loved it.
Nadi
[email protected]My new favorite cake!
Leticia Aguero
[email protected]Easy to make and so good!
Janet
[email protected]Delicious!
Eric Banks
[email protected]This cake was amazing! The chocolate swirl was perfect and the cake was so moist and fluffy. I will definitely be making this cake again.
MD moynul Miah
[email protected]The cake was a little dry, but the chocolate swirl was delicious. I would try adding some extra moisture to the cake next time.
Shahram Khqn
[email protected]This cake was a bit too sweet for my taste, but my kids loved it. I would probably reduce the amount of sugar next time.
Ameer Hanzala
[email protected]I'm not a big baker, but this cake was so simple to make and it turned out amazing! My family loved it.
Basm hasn Basm hasn
[email protected]This cake was easy to make and turned out beautifully. The chocolate swirl was perfect and the cake was moist and delicious.
Arooj NawabZadii
[email protected]I made this cake for my son's birthday party and it was a huge success! The kids loved the chocolate swirl and the cake was gone in no time.
Leling Nette
[email protected]This chocolate swirl cake was a hit with my family! The cake was moist and fluffy, and the chocolate swirl added a delicious richness. I would definitely make this cake again.