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Home > Recipes > Caramel Chocolate Swirl Cake

Caramel Chocolate Swirl Cake Recipe

Caramel Chocolate Swirl Cake
  • Intermediate

Find Similar Recipes:

Cakes x Frostings x Intermediate x HERSHEY’S Cocoa x HERSHEY’S Chocolate Syrup x
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Prep Time:
25 Minutes
Skill Level:
Intermediate

Everybody's Rating:

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Nutrition Information

Serving Size:
Servings per Recipe:

  Amount Per Serving %DV *
Calories -
Calories from Fat -
Total Fat g % DV
Saturated Fat g % DV
Trans Fat 0g -
Cholesterol mg % DV
Sodium mg % DV
Total Carbohydrates g % DV
Dietary Fiber g 0% DV
Sugars g -
Protein g -
Vitamin A - % DV
Vitamin C - % DV
Calcium - % DV
Iron - % DV

*Percent Daily Values (% DV) are based on a 2,000 calorie diet.

Ingredients

  • 1 cup (2 sticks) butter or margarine , 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
  • Powdered sugar
  • Additional HERSHEY'S Caramel Syrup and HERSHEY'S Syrup

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. 12 to 16 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

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