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1
I think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake.
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2
Place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. Pour into a chilled bowl and place in fridge to cool quickly.
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3
Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom. Mine has a fairly large center hole of about 4 inches.
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4
Cream butter and sugar. Add eggs, one at a time, beating after each.
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5
Sift together flour, baking powder and salt. Pour milk into the measuring cup and add vanilla.
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6
Add the dry ingredients and the milk to the cake a little at a time, alternating between the two.
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7
Stir the baking soda into the chocolate syrup.
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8
Pour 2/3 of the batter into the prepared tube pan, smoothing out the top.
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9
Mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top.
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10
Bake for 45 minutes. Then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done.
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11
We usually serve this cake without frosting, but for birthdays, I would add my Italian Chocolate Frosting.
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12
When sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. They get a kick out of the slightly different shape each time the cake is baked.
