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Foodgeek: |
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Rating: |
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Servings: |
12 to 16 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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1 cup butter or regular margarine, softened
2 cups sugar
2 tsp. vanilla
3 eggs
2-3/4 cups unsifted all purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 cup buttermilk or sour milk*
1 cup Hershey's Chocolate Syrup
1/4 tsp. baking soda
1 cup flaked coconut (optional)
Hershey's Icing:
1/2 cup butter or regular margarine, softened
3-2/3 cups confectioners’ sugar (1-pound package)
1/2 cup Hershey’s Chocolate Syrup
1 Hershey’s Milk Chocolate Bar (4 ounces), broken into pieces
2 to 3 tbsp. milk
Royal Glaze:
8 oz. semi-sweet baking chocolate, broken into pieces**
1/2 cup heavy cream or whipping cream.
Chocolate- Coconut Frosting:
1/3 cup sugar
1 tbsp. cornstarch
3/4 cup evaporated milk (NOT sweetened condensed milk)
1 Hershey’s Milk Chocolate Bar (4 ounces), broken into pieces
1 tbsp. butter or margarine
1 cup flaked coconut
1/2 cup chopped nuts
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Directions:
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ABOVE is a choice of Icing, Glaze or Frosting, for this cake.
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 chocolate 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 in each individual plate. 12 to 16 servings.
TO MAKE THE ICING: Cream butter and confectioners’ sugar in small mixer bowl; blend in chocolate 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. About 2 1/2 cups frosting.
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.
Hershey’s Chocolate Cookbook
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Comments from olga
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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.
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