CHOCOLATE SWIRL CAKE
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. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook
Provided by Olha7397
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 25
Steps:
- 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 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. 12 to 16 servings.
- TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in 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. Makes about 2 1/2 cups.
- 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.
Nutrition Facts : Calories 1026.3, Fat 45.6, SaturatedFat 26.4, Cholesterol 138.8, Sodium 553.4, Carbohydrate 149.6, Fiber 4.1, Sugar 114.6, Protein 10.6
CHOCOLATE SYRUP SWIRL CAKE
Another wonderful cake from Hershey's Best-Loved Recipes, I already had all of the ingredients on hand. If you don't have buttermilk, substitute it with 1 T. white vinegar plus milk to equal 1 cup.
Provided by caffeine junkie
Categories Dessert
Time 1h25m
Yield 16-20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or a 10" tube pan.
- In a large bowl, beat butter, sugar, and vanilla until fluffy.
- Add eggs and beat well.
- Combine flour, 1 t. baking soda, and salt in a small bowl. Add alternately with buttermilk to butter mixture, beating until well blended.
- Measure 2 cups of batter into a small bowl. Stir in 1/4 t. baking soda and Hershey's syrup.
- Pour vanilla batter into prepared pan. Pour chocolate batter over. Swirl with a toothpick or knife.
- Bake for 60-70 minutes, or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.
Nutrition Facts : Calories 350.4, Fat 13, SaturatedFat 7.8, Cholesterol 70.8, Sodium 295.9, Carbohydrate 54.5, Fiber 1.1, Sugar 35.2, Protein 4.4
CHOCOLATE SYRUP SWIRL CAKE RECIPE - (4.5/5)
Provided by á-11607
Number Of Ingredients 10
Steps:
- Heat oven to 350. Grease and flour a 12-cup tube pan or 10-inch tube pan. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended. Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired to remaining vanilla batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired.
A CHOCOLATE SYRUP CAKE
This is a very moist cake and not too sweet. You can make a glaze and drizzle over the top of the cake after it is cool. It will keep stored airtight, at room temperature, for a week.
Provided by Junebug
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Lightly grease and flour a tube or bundt pan.
- Mix cake mix, pudding, sour cream, oil and eggs with a mixer for about 3 minutes until thick and smooth.
- Pour half the batter in the pan.
- Smooth it out.
- Pour the chocolate syrup evenly over the batter and don't let the chocolate touch the sides of the pan. (You might have to make a slight depression in the cake batter to pour the chocolate into.).
- Pour remaining batter over the syrup and swirl gently with a knife.
- Place on the middle rack of the preheated oven and bake about 50-60 minutes until it is golden brown and springs back when touched.
- Cool on a wire rack for 20 minutes.
- Then remove from pan and continue to cool right side up.
- When completely cool you may drizzle it with a glaze if you desire.
Nutrition Facts : Calories 305, Fat 15.7, SaturatedFat 4.1, Cholesterol 60, Sodium 357.1, Carbohydrate 37.5, Fiber 0.6, Sugar 22.9, Protein 3.9
CHOCOLATE-MINT SWIRL CAKE
From Betty's Soul Food Collection... This rich, decadent cake combines two favorite flavors. The minty glaze is-you guessed it-icing on the cake!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 18
Steps:
- Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
- In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
- Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
- In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 37 g, Cholesterol 65 mg, Fat 2 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 23 g, TransFat 0 g
PEANUT BUTTER LOVERS SWIRL CAKES
Peanut butter lovers will love these chocolate fudge-swirled loaf cakes loaded with their favorite chocolate and peanut butter combo.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h30m
Yield 16
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Grease two 8x4-inch loaf pans with shortening; sprinkle with flour. In large bowl, beat cake mix, water, eggs, 1/2 cup peanut butter and the butter with electric mixer on low 30 speed seconds, then on medium speed 2 minutes, scraping bowl.
- Remove 1/2 cup of the batter to medium bowl; stir in 1/2 cup chocolate syrup to make chocolate fudge batter.
- Spread half of the peanut butter batter evenly in loaf pans (one-fourth of batter in each pan). Spoon chocolate fudge batter onto center of peanut butter batter in pans. Spoon and spread remaining peanut butter batter evenly over pans. Swirl with knife in circular motion.
- Bake 50 to 55 minutes or until toothpick inserted in center of each loaf comes out clean. Cool 10 minutes in pans. Carefully turn pans upside down onto cooling rack to remove cakes. Cool 1 hour.
- In medium bowl, beat 3 tablespoons peanut butter and 2 tablespoons milk with whisk until smooth. Add powdered sugar; mix until smooth. If necessary, gradually add additional 1 tablespoon milk until glaze is desired consistency. Divide glaze between 2 small bowls. In 1 bowl, stir in 2 tablespoons chocolate syrup until well blended. Drizzle peanut butter and chocolate glazes over cakes; sprinkle peanut butter cups over tops of cakes.
Nutrition Facts : Calories 340, Carbohydrate 46 g, Cholesterol 45 mg, Fat 2, Fiber 1 g, Protein 6 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 20 g, TransFat 0 g
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- Cream butter, sugar and vanilla in large mixing bowl until light and fluffy. Add eggs and beat until well combined.
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- 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.
- 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.
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