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Chocolate Syrup Swirl Cake

Bake this fun cake for any occasion this summer. Impress your friends with this swirled chocolatey treat.

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 22  Minutes

Ingredients

  Amount Per Serving % DV *
Calories400
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium310 mg13% DV
Total Carbohydrates61 g20% DV
Dietary Fiber1.0 g4% DV
Sugars39 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron6% DV
  Amount Per Serving % DV *
Calories400
Calories from Fat150
Total Fat17 g26% DV
Saturated Fat10 g50% DV
Trans Fat0 g
Cholesterol95 mg32% DV
Sodium310 mg13% DV
Total Carbohydrates61 g20% DV
Dietary Fiber1.0 g4% DV
Sugars39 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron6% DV
  • 1/2 teaspoon salt
  • 1 cup buttermilk or sour milk *
  • 1 cup butter or margarine (2 sticks) , softened
  • 1 cup MOUNDS Sweetened Coconut Flakes (optional)
  • 1-1/4 teaspoons baking soda , divided
  • 2-3/4 cups all-purpose flour
  • 1 cup HERSHEY'S Syrup
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla extract

Directions

  • 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.

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