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
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Shamen Faraz
[email protected]This cake is divine! The chocolate swirl is the perfect touch.
Niklaas Byl
[email protected]I made this cake for my husband's birthday and he loved it. He said it was the best chocolate cake he's ever had.
Yuaan Nizam
[email protected]This cake is a little time-consuming to make, but it's worth it. The results are amazing.
Darla Lecher
[email protected]I'm not a huge fan of chocolate cake, but this one is really good. The chocolate swirl is not too overpowering.
Bilaj mailk Bilaj mailk
[email protected]This cake is so moist and fluffy. It's the perfect texture for a chocolate cake.
melto blaise
[email protected]I love the chocolate swirl in this cake. It adds so much flavor and richness.
razaq razaq
[email protected]This cake is perfect for any occasion. I've made it for birthdays, potlucks, and just because.
Mohitkumar Chhibber
[email protected]I'm not a big baker, but this cake was so easy to make. It turned out great and my family loved it.
Tahsin Tahmid
[email protected]This is my new favorite chocolate cake recipe. It's so easy to make and it always turns out perfect.
Hinata Namching
[email protected]I made this cake for a potluck and it was a huge success. Everyone loved it!
Adaam official
[email protected]This cake is so moist and flavorful. The chocolate swirl is the perfect touch.
selahadin umer
[email protected]I've made this cake several times now and it always turns out perfect. It's so easy to make and the results are always delicious.
Sangam Gautam
[email protected]This chocolate swirl cake was a hit with my family! The cake was moist and fluffy, and the chocolate swirl added a delicious richness. I will definitely be making this cake again.