Bundt cake recipes

From Fourth of July picnics to Thanksgiving in November, there's a Bundt cake for every season. 

10. Chocolate swirl cake

By Carol Ramos/The Pastry Chef's Baking
Moist chocolate swirl cake with shredded coconut for a chewy texture.

By Carol Ramos, The Pastry Chef's Baking

Chocolate Swirl Cake 
From "Hershey's Chocolate Classics"

1 cup butter, softened
2 cups sugar
2 teaspoons vanilla
3 eggs
2-3/4 cups unsifted all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1 cup Hershey’s Syrup (I used Midnight Moo chocolate syrup from Trader Joe's)
1/4 teaspoon baking soda
1 cup flaked coconut (optional)

1. Preheat oven to 350 degrees F.

2. Cream butter, sugar, and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well.

3. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture. Combine syrup and 1/3 teaspoon baking soda.

4. Measure 2 cups batter into small bowl; blend in syrup mixture.

5. Add coconut to remaining batter; pour into greased and floured 12-cup Bundt pan or 10-inch tube pan. Pour chocolate batter over vanilla batter in pan; do not mix.

6. Bake for about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan; glaze or frost as desired.

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10 of 18

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