Chocolate Syrup Swirl Bundt Cake

This recipe for Chocolate Syrup Swirl Bundt Cake is adapted from the Hershey's Kitchens. I grew up with Hershey's syrup, and I've made this bundt cake. I love that it also has coconut. If you're a purist, substitute an artisan chocolate syrup--or make your own chocolate syrup to use in the cake. I've also added a chocolate drizzle on this cake. Can you ever have enough chocolate?

CHOCOLATE SYRUP SWIRL BUNDT CAKE

Ingredients:
1 cup sweet butter, softened
2 cups sugar
2 teaspoons Madagascar vanilla
3 eggs
2-3/4 cups all-purpose flour
1-1/4 teaspoons baking soda, divided
1/2 teaspoon salt
1 cup buttermilk
1 cup HERSHEY'S Syrup
1 cup  Sweetened Coconut Flakes

Directions:
1. Heat oven to 350°F. Grease and flour 12-cup or 10-inch bundt 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 to remaining vanilla 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; drizzle with Chocolate.. (optional)

Here's my favorite chocolate drizzle recipe..

Chocolate Drizzle 

 

1/3 cup dark chocolate, chopped 

2 tablespoons milk 

 

Combine chocolate and milk in a small saucepan over another saucepan (on simmer), stirring until chocolate is melted and mixture is smooth. Drizzle over cooled cake. 

Serve immediately or let stand until the chocolate is set, about 45 minutes. 

 

Photo: Hershey's Kitchens