Chocolate Swirl Cake

Total Time: 1 hr 25 mins Preparation Time: 15 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 12
• 1 cup butter or 1 cup regular margarine, softened
• 2 cups sugar
• 2 teaspoons vanilla
• 3 large eggs
• 2 3/4 cups unsifted all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup buttermilk or 1 cup milk, soured*
• 1 cup hershey's syrup
• 1/4 teaspoon baking soda
• 1 cup flaked coconut (optional)
• 1/2 cup butter or 1/2 cup regular margarine, softened
• 3 2/3 cups confectioners' sugar (1-pound package)
• 1/2 cup hershey's syrup
• 1 hershey's milk chocolate candy bar, broken into pieces (4 ounces)
• 2 -3 tablespoons milk
• 8 semi-sweet chocolate baking squares, broken into pieces**
• 1/2 cup whipping cream
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 3/4 cup evaporated milk (not sweetened condensed milk)
• 1 (4 ounce) hershey's milk chocolate candy bars, broken into pieces
• 1 tablespoon butter or 1 tablespoon margarine
• 1 cup flaked coconut
• 1/2 cup chopped nuts

Recipe

• 1 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.
• 2 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.
• 3 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.
• 4 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.
• 5 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.
• 6 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.
• 7 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.
• 8 *to sour milk: use 1 tablespoon vinegar plus milk to equal 1 cup.
• 9 **you may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.