Caramel Chocolate Swirl Cake

Caramel Chocolate Swirl Cake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 25  Minutes

Ingredients

  Amount Per Serving % DV *
Calories430
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium520 mg22% DV
Total Carbohydrates69 g23% DV
Dietary Fiber1.0 g4% DV
Sugars46 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  Amount Per Serving % DV *
Calories430
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium520 mg22% DV
Total Carbohydrates69 g23% DV
Dietary Fiber1.0 g4% DV
Sugars46 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron10% DV
  • 1 cup butter or margarine (2 sticks) , softened
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 2-3/4 cups all-purpose flour
  • 1-1/2 teaspoons baking soda , divided
  • 1/2 teaspoon salt
  • 1 cup buttermilk or sour milk*
  • 1/2 cup HERSHEY'S Caramel Syrup
  • 1/4 cup HERSHEY'S Syrup
  • 1/4 cup HERSHEY'S Cocoa
  • 1 teaspoon powdered sugar
  • HERSHEY'S Caramel Syrup and HERSHEY'S Syrup Additional (optional)

Directions

  • 1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan.
  • 2. Beat butter and sugar in large mixer bowl until light and fluffy; blend in eggs and vanilla. Combine flour, 1-1/4 teaspoons baking soda and salt. Stir together buttermilk and caramel syrup; add alternately with flour mixture to butter mixture. Remove 1 cup batter and place in small bowl; pour remaining batter into prepared pan. Stir chocolate syrup, cocoa and remaining 1/4 teaspoon baking soda into reserved 1 cup batter; pour over batter in pan. DO NOT MIX.
  • 3. Bake 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan. Cool completely. Dust with powdered sugar and serve drizzled with additional caramel and chocolate syrups. Makes 12 servings.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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