Chocolate Syrup Swirl Cake Food

CHOCOLATE SWIRL CAKE

Steps:

• Cream butter and sugar together until light and fluffy.
• Add eggs, beating in one at a time.
• Sift over flour and baking powder and fold into butter mixture.
• Divide the mixture in half. Place one half in a separate bowl and mix in vanilla. Sift cocoa over other half of mixture and fold inches.
• Place alternate tablespoon of mixture into a baking paper-lined 20cm cake tin.
• Swirl the mixtures together with wooden skewer.
• Bake at 180 C for 35 - 40 minutes or until cake springs back when lightly touched.
• Cool cake a little. Turn out onto a cake rack and ice when cold.
• Icing: Melt butter and chocolate over a low heat, stir in icing sugar.
• Add water and mix to combine. Spread over cake when cool.
• If you wish to decorate the cake, use a potato peeler and peel white chocolate into curls and sprinkle over icing.

MINT SWIRL FUDGE CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended., In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter., Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.

CHOCOLATE-SWIRLED POUND CAKE

Steps:

• Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
• Gradually add sugar, beating 5 to 7 minutes.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Add flour to butter mixture alternately with milk, beginning and ending with flour.
• Mix at low speed just until blended after each addition.
• Stir in vanilla.
• Combine 1 cup batter and chocolate syrup, stirring until blended.
• Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
• Spoon half of chocolate batter on top; repeat layers.
• Gently swirl batter with a knife.
• Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.

EASY HERSHEY'S BAR SWIRL CAKE AND GLAZE

Steps:

• Preheat oven 350°F.
• Generously grease and flour pan 12 cup flute pan (I have found that when making a chocolate cake that COCOA works better than flour for dusting the pan).
• Prepare cake mix batter as directed on package with oil, water, and eggs.
• Remove 2 cups batter, stir in corn syrup and pecans.
• Place chocolate bar pieces and chocolate syrup in a small microwave safe bowl.
• Microwave on high 1 minute or until smooth when stirred.
• Blend into remaining plain batter; pour into prepared pan.
• Spoon Vanilla Nut batter evenly over top.
• Bake 40 to 45 minutes or until wooden pick comes out clean.
• Cool 15 minutes; remove from pan to wire rack.
• Cool completely.
• Glaze with Milk Chocolate Glaze, allowing to drip down sides.
• GLAZE: Place chocolate bar pieces and shortening into micro-safe bowl on high (about 45 seconds) until melted when stirred.
• Cool slightly, glaze cake.

CHOCOLATE SYRUP SWIRL CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a 12-cup fluted tube pan or a 10" tube pan.
• In a large bowl, beat butter, sugar, and vanilla until fluffy.
• Add eggs and beat well.
• Combine flour, 1 t. baking soda, and salt in a small bowl. Add alternately with buttermilk to butter mixture, beating until well blended.
• Measure 2 cups of batter into a small bowl. Stir in 1/4 t. baking soda and Hershey's syrup.
• Pour vanilla batter into prepared pan. Pour chocolate batter over. Swirl with a toothpick or knife.
• Bake for 60-70 minutes, or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack.

CHOCOLATE SWIRL CAKE

Steps:

• 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 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. 12 to 16 servings.
• 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.
• 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.

CHOCOLATE-MINT SWIRL CAKE

Steps:

• Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour. In small bowl, beat cream cheese with electric mixer on high speed until smooth and fluffy. Beat in granulated sugar, 1 tablespoon flour, 1 egg, 1/8 teaspoon peppermint extract and 3 drops food color until smooth; set aside.
• In large bowl, beat cake mix, 1/3 cup flour, 1 cup water, the butter and 2 eggs on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan. Spoon cream cheese filling over batter.
• Bake 44 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan 15 minutes. Turn pan upside down onto cooling rack or heatproof plate; remove pan. Cool completely, about 1 hour.
• In 1-quart saucepan, heat chocolate chips and shortening over low heat, stirring frequently, until melted; set aside. For glaze, mix powdered sugar, 1/4 teaspoon peppermint extract, 1 to 2 drops food color, the corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled. Drizzle over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Store loosely covered in refrigerator.

A CHOCOLATE SYRUP CAKE

Steps:

• Preheat oven to 350.
• Lightly grease and flour a tube or bundt pan.
• Mix cake mix, pudding, sour cream, oil and eggs with a mixer for about 3 minutes until thick and smooth.
• Pour half the batter in the pan.
• Smooth it out.
• Pour the chocolate syrup evenly over the batter and don't let the chocolate touch the sides of the pan. (You might have to make a slight depression in the cake batter to pour the chocolate into.).
• Pour remaining batter over the syrup and swirl gently with a knife.
• Place on the middle rack of the preheated oven and bake about 50-60 minutes until it is golden brown and springs back when touched.
• Cool on a wire rack for 20 minutes.
• Then remove from pan and continue to cool right side up.
• When completely cool you may drizzle it with a glaze if you desire.

CHOCOLATE SYRUP

Steps:

• Combine the water, sugar, cocoa powder, and salt together in a saucepan over low heat; whisk constantly until the mixture thickens and begins to simmer. Remove from heat and stir the vanilla into the sauce. Serve warm or cover and refrigerate until serving.

BUTTERSCOTCH CHOCOLATE MARBLE CAKE

Steps:

• Preheat oven to 350D F.
• Grease Bundt pan well and lightly flour it.
• In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs.
• Beat at medium to high speed for about 3 minutes until mixture is smooth.
• Pour two-thirds of batter into prepared pan.
• Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture.
• Swirl through batter very gently with thin knife to marble.
• Bake for 50-60 minutes or until cake tests done Cool in pan 25 minutes, then turn out and finish cooling on wire rack.
• Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.

CHOCOLATE SWIRL CAKE

Steps:

• Heat oven to 350°F.
• Place first 5 ingredients and 4 eggs in large bowl with mixer until blended. Stir in chopped chocolate.
• Reserve 1 cup batter. Pour remaining batter into greased and floured 12-cup fluted tube pan or 10-inch tube pan.
• Beat Neufchatel and sugar in small bowl with mixer until blended. Mix in remaining egg. Pour over batter in pan. Spoon reserved batter over Neufchatel mixture.
• Bake 50 min. to 1 hour or until toothpick inserted near center comes out clean. Cool cake in pan 10 min. Loosen cake from sides of pan with knife. Invert cake onto wire rack; gently remove pan. Cool cake completely.