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    Chocolate Syrup Swirl Cake


    Source of Recipe


    HERSHEY'S®

    List of Ingredients




    1 cup (2 sticks) butter or margarine, softened
    2 cups sugar
    2 teaspoons vanilla extract
    3 eggs
    2-3/4 cups all-purpose flour
    1-1/4 teaspoons baking soda, divided
    1/2 teaspoon salt
    1 cup buttermilk or sour milk*
    1 cup HERSHEY'S Syrup
    1 cup MOUNDS Sweetened Coconut Flakes (optional)

    Recipe



    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 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. 20 servings.

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

 

 

 


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