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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 16 |
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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. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook Ingredients:
1 cup butter or 1 cup regular margarine, softened |
2 cups sugar |
2 teaspoons vanilla |
3 large eggs |
2 3/4 cups unsifted all-purpose flour |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk or 1 cup milk, soured |
1 cup hershey's syrup |
1/4 teaspoon baking soda |
1 cup flaked coconut (optional) |
1/2 cup butter or 1/2 cup regular margarine, softened |
3 2/3 cups confectioners' sugar (1-pound package) |
1/2 cup hershey's syrup |
1 hershey's milk chocolate candy bar, broken into pieces (4 ounces) |
2 -3 tablespoons milk |
8 semi-sweet chocolate baking squares, broken into pieces |
1/2 cup whipping cream |
1/3 cup sugar |
1 tablespoon cornstarch |
3/4 cup evaporated milk (not sweetened condensed milk) |
1 (4 ounce) hershey's milk chocolate candy bars, broken into pieces |
1 tablespoon butter or 1 tablespoon margarine |
1 cup flaked coconut |
1/2 cup chopped nuts |
Directions:
1. 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.
2. FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
3. 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.
4. 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. 12 to 16 servings.
5. TO MAKE THE ICING: Cream butter and confectioners’ sugar in small mixer bowl; blend in 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. Makes about 2 1/2 cups.
6. 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.
7. 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.
8. *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
9. **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.
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