By Carol Ramos,
Chocolate Swirl Cake
From "Hershey's Chocolate Classics"
1 cup butter, softened
2 cups sugar
2 teaspoons vanilla
3 eggs
2-3/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup Hershey鈥檚 Syrup (I used Midnight Moo chocolate syrup from Trader Joe's)
1/4 teaspoon baking soda
1 cup flaked coconut (optional)
1. Preheat oven to 350 degrees F.
2. Cream butter, sugar, and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well.
3. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture. Combine syrup and 1/3 teaspoon baking soda.
4. Measure 2 cups batter into small bowl; blend in syrup mixture.
5. Add coconut to remaining batter; pour into greased and floured 12-cup Bundt pan or 10-inch tube pan. Pour chocolate batter over vanilla batter in pan; do not mix.
6. Bake for about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan; glaze or frost as desired.
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