Chocolate Bundt Swirl Cake

by olga

Servings: 12 servings

INGREDIENTS

1 cup butter or regular margarine, 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 or sour milk*
1 cup HERSHEY’S Chocolate Syrup
1/4 teaspoon baking soda
1 cup flaked coconut (optional)

HERSHEY ICING:

1/2 cup butter or regular margarine, softened
3 2/3 cups confectioners’ sugar (1-pound package)
1/2 cup Hershey’s Chocolate Syrup
1 Hershey’s Milk Chocolate Bar (4 ounces), broken into pieces
2 to 3 Tablespoons milk

ROYAL GLAZE:

8 blocks (8 ounces) Semi-Sweet Baking Chocolate, broken into pieces**
1/2 cup heavy cream or whipping cream.

CHOCOLATE-COCONUT FROSTING:

1/3 cup sugar
1 Tablespoon cornstarch
3/4 cup evaporated milk (NOT sweetened condensed milk)
1 Hershey’s Milk Chocolate Bar (4 ounces), broken into pieces
1 Tablespoon butter or margarine
1 cup flaked coconut
1/2 cup chopped nuts

INSTRUCTIONS

ABOVE is a choice of Icing, Glaze or Frosting, for this cake.

FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.

FOR THE CHOCOLATE BATTER: Combine chocolate syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.

Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.

Bake at 350 F. about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired.

I served it plain with whipped cream in each individual plate. 12 to 16 servings.

TO MAKE THE ICING: Cream butter and confectioners’ sugar in small mixer bowl; blend in chocolate syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. About 2 1/2 cups frosting.

TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.

TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.

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

**You may substitute 1 1/3 cups Semi Sweet Chocolate Chips for the baking chocolate.

Hershey’s Chocolate Cookbook

CHEF COMMENTS

Delicious Bundt cake. Coconut vanilla yellow cake surrounds a chocolate like truffle middle.

Be sure you use a 12 cup Bundt cake pan. Take twelve cups of water and fill your Bundt. If 12 cups fit then it will be large enough for this cake.

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