Chocolate Bundt Swirl Cake Recipe

Name: Chocolate Bundt Swirl Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup butter; regular margarine, softened; 2 cups sugar; 2 tsp. vanilla; 3 eggs; 2-3/4 cup unsifted all purpose flour; 1 tsp. baking soda; 1/2 tsp. salt; 1 cup buttermilk; sour milk*; 1 cup Hershey's Chocolate Syrup; 1/4 tsp. baking soda; 1 cup flaked coconut (optional); 1/2 cup butter; regular margarine, softened; 3-2/3 cup confectioners sugar (1-pound package); 1/2 cup Hersheys Chocolate Syrup; 1 Hersheys Milk Chocolate Bar (4 ounces), broken into pieces; 2 to 3 tbsp. milk; 8 oz. semi-sweet baking chocolate, broken into pieces**; 1/2 cup heavy cream; whipping cream.; 1/3 cup sugar; 1 tbsp. cornstarch; 3/4 cup evaporated milk (NOT sweetened condensed milk); 1 Hersheys Milk Chocolate Bar (4 ounces), broken into pieces; 1 tbsp. butter; margarine; 1 cup flaked coconut; 1/2 cup chopped nuts

Servings: persons

1 cup butter
regular margarine, softened
2 cups sugar
2 tsp. vanilla
3 eggs
2-3/4 cup unsifted all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk
sour milk*
1 cup Hershey's Chocolate Syrup
1/4 tsp. baking soda
1 cup flaked coconut (optional)
1/2 cup butter
regular margarine, softened
3-2/3 cup confectioners sugar (1-pound package)
1/2 cup Hersheys Chocolate Syrup
1 Hersheys Milk Chocolate Bar (4 ounces), broken into pieces
2 to 3 tbsp. milk
8 oz. semi-sweet baking chocolate, broken into pieces**
1/2 cup heavy cream
whipping cream.
1/3 cup sugar
1 tbsp. cornstarch
3/4 cup evaporated milk (NOT sweetened condensed milk)
1 Hersheys Milk Chocolate Bar (4 ounces), broken into pieces
1 tbsp. butter
margarine
1 cup flaked coconut
1/2 cup chopped nuts

1
ABOVE is a choice of Icing, Glaze or Frosting, for this cake.
2
FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy.
3
Add eggs; beat well.
4
Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
5
FOR THE CHOCOLATE BATTER: Combine chocolate syrup and 1/4 teaspoon baking soda.
6
Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
7
Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan.
8
Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
9
Bake at 350 F. about 70 minutes or until cake tester comes out clean.
10
Cool 15 minutes; remove from pan.
11
Cool completely; glaze or frost as desired.
12
I served it plain with whipped cream in each individual plate.
13
12 to 16 servings.
14
TO MAKE THE ICING: Cream butter and confectioners sugar in small mixer bowl; blend in chocolate syrup.
15
Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture.
16
Add milk; beat to spreading consistency.
17
About 2 1/2 cups frosting.
18
TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan.
19
Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil.
20
Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes.
21
About 1 cup.
22
TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk.
23
Cook over medium heat, stirring constantly, until mixture boils; remove from heat.
24
Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth.
25
Stir in coconut and nuts.
26
Immediately spread on cake.
27
About 2 cups frosting.
28
*To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
29
**You may substitute 1 1/3 cups Semi Sweet Chocolate Chips for the baking chocolate.
30
Hersheys Chocolate Cookbook

3324

kcal

Calories

200

Fat

359

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 30 ingredients. The key ingredients include: 1 cup butter, regular margarine, softened, 2 cups sugar, 2 tsp. vanilla, and more.

Yes, Chocolate Bundt Swirl Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Bundt Swirl Cake

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