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Double Chocolate Swirl Cake

  • PRINT

SKILL LEVEL : intermediatePREP TIME : 32  Minutes

Ingredients

  Amount Per Serving % DV *
Calories450
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium380 mg16% DV
Total Carbohydrates70 g23% DV
Dietary Fiber2.0 g8% DV
Sugars45 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% DV
  Amount Per Serving % DV *
Calories450
Calories from Fat170
Total Fat19 g29% DV
Saturated Fat11 g55% DV
Trans Fat0 g
Cholesterol100 mg33% DV
Sodium380 mg16% DV
Total Carbohydrates70 g23% DV
Dietary Fiber2.0 g8% DV
Sugars45 g
Protein6 g
Vitamin A10% DV
Vitamin C0% DV
Calcium0 mg4% DV
Iron15% 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
  • 6 tablespoons HERSHEY'S Cocoa , divided
  • 1-1/4 teaspoons baking soda , divided
  • 1/2 teaspoon salt
  • 1 cup buttermilk or sour milk*
  • 1/2 cup HERSHEY'S Syrup
  • COCOA GLAZE (recipe follows)

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, 3 tablespoons cocoa, 1-1/8 teaspoons baking soda and salt; add alternately with buttermilk to butter mixture. Remove 1 cup batter and place in small bowl. Pour remainder of batter into prepared pan. Stir chocolate syrup, remaining 3 tablespoons cocoa and remaining 1/8 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. Glaze with COCOA GLAZE. Makes 12 servings.
  • COCOA GLAZE
  • 1/4 cup HERSHEY'S Cocoa
  • 3 tablespoons water
  • 1 tablespoon light corn syrup
  • 2 tablespoons butter or margarine
  • 1 cup powdered sugar
  • 1/2 teaspoon vanilla extract
  • Combine cocoa, water, corn syrup and butter in small saucepan. Cook, stirring constantly, over low heat until mixture thickens; remove from heat. Gradually add powdered sugar and vanilla; beat until smooth. 1 cup glaze.
  • * To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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