Chocolate Syrup Swirl Cake
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Ingredients

Difficulty Level
Intermediate
Type
Cakes & Cupcakes
  • 1 cup HERSHEY'S Syrup
  • 1 cup MOUNDS Sweetened Coconut Flakes (optional)
  • 2 teaspoons vanilla extract
  • 1-1/4 teaspoons baking soda , divided
  • 2-3/4 cups all-purpose flour
  • 3 eggs
  • 1 cup buttermilk or sour milk *
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) butter or margarine , softened
  • 2 cups sugar

DIRECTIONS

Follow our easy step by step directions for a tasty result

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  • 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
  • 2. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, l teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
  • 3. Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to remaining vanilla batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.
  • 4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool l5 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired. Makes 12 servings.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

This recipe includes

HERSHEY'S Chocolate Syrup

Bake using HERSHEY'S Chocolate Syrup to create a sweet treat sure to please. Use HERSHEY'S products for all your baking needs.

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