Thursday, March 26, 2009

Chocolate Syrup Swirl Cake

A couple of months ago, we stopped for dinner at Cracker Barrel. We seem to find it impossible to get out of Cracker Barrel without buying something in the gift shop, whether it's Moon Pies, candy, or some other crazy thing. This trip, I started flipping through a spiral-bound Hershey recipe collection that seems to be a combination of three grocery-store impulse-buy point-of-purchase cookbooks. Enough recipes seemed appealing that I ended up buying the cookbook.

One of the recipes that caught my eye was Chocolate Syrup Swirl Cake. After the batter is prepared, half of it goes in a Bundt or tube pan. The other half (2 cups) is combined with a cup of chocolate syrup and 1/4 teaspoon of baking soda. There's also an option to add a cup of shredded sweetened coconut, which I did. Also, I discovered that I had only about 1/2 cup of chocolate syrup left, so I balanced out the total volume with some coffee-flavored syrup. (Mocha!)

As the cake bakes, the batters swirl together.

All in all, this cake was pretty good. It's extremely moist. My only gripe was that the chocolate/coconut center was hard to slice neatly. Maybe it would be a cleaner cut without the coconut.

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