Chocolate Syrup Swirl Cake

Yup, I’m still testing recipes from Hershey’s Incredibly Easy Recipes cook book xD They got tonnes of delicious recipes inside, I just can’t help myself haha

Last week, we went back to Kampung to celebrate uncles and aunties  who just came back from their pilgrimage. My mum was bugging me to bake something and there’s this recipe that kept bugging me so I was like “Why not?” xD

Ingredients
1 cup (250mL) butter, softened
1 1/2 cups sugar
2 teaspoon vanilla extracts (I use powdered vanilla)
3 eggs
2 3/4 cups all purpose flour
1 1/4 teaspoon baking soda; divided
1/2 teaspoon salt
1 cup buttermilk or sour milk
1 cup Hershey’s Syrup
Almond’s bits or Coconut flakes (optional)

Firstly, heat the oven to 350F. Grease and flour 12-cup fluted tube pan or 10 inch tube pan.
Sieve together flour, 1 teaspoon baking soda and salt. You can skip this if you want but I really recommended that you sieved because you could never knew what foreign material there is in your flour (I learned this the hard way orz).  Plus, by sieving the flour, the flour would get aerated and become a bit lighter n_n

Then, beat butter, sugar and vanilla in large bowl until fluffy. Add eggs and beat well. Stir together the flour that you have sieved together with the baking soda and salt; add alternately with butter mixture, beating until well blended.

Do not worry if you don’t have buttermilk in stock. You can just add 1 tablespoon of white vinegar to your 1 cup of milk to make sour milk. You can use sour milk instead of buttermilk in this recipe. To tell you the truth, I didn’t have enough buttermilk myself when baking this because I overused them for the muffin so I add some milk to make 1 cup ;P

The batter should look like this after mixing:



After that, measure 2 cup batter in small bowl; stir in chocolate syrup and remaining 1/4 teaspoon baking soda. I know, Hershey’s Chocolate Syrup can be so expensive but I think using melted chocolate is good too >o</



If you want some crunchiness when biting into the cake, you can add coconut flakes or almond bits to the remaining vanilla batter. It is optional so if you don’t want them in your cake or don't have them in stock, just leave it. 

Then, pour the vanilla batter into the pan. DO NOT pour the chocolate batter first because the chocolate batter is thinner than the vanilla batter.



Pour chocolate batter over vanilla batter in pan; DO NOT mix.



I am a very messy person, so you can see those cake mix coating the side of the pan. Very messy isn’t? You can just wipe them before putting the pan into the oven.



*wipe wipe* Then bake them for 60 – 70 minutes or until wooden pick inserted in center come out clean. Mine baked only for 60 minutes xD Cool for 15 minutes before removing them from pan to wire rack. Cool completely.



This is how mine look like coming out from oven. They are overflowing LOL. But you can never panic because usually when the cake cooled down, the kinda shrink a bit xP My oven is just a conventional microwave-oven so yeah xP



It look even uglier after being cool LOL. At this time you can just tuck the overflowing inside back onto the pan. Then overturn the pan to get the cake out from the pan xD I’m using a springform pan so it is much easier.



This is how it looks like after you turn them haha xD The ugly one is at the bottom one so no one will notice ;P So, never get panicked or disheartened easily by your cake >_< They can turns out wonderful, sometime.
 


I didn’t get the swirl effect that I want but nevermind. You can never get consistent swirl when baking this kind of cake, that what makes it so fun to bake haha xD

Here, HAVE A SLICE >O</