White Chip and Coconut Chocolate Swirl Cake |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 16 |
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I found this recipe today and it sounds wonderful, what could be bad about White Chocolate, Coconut and Chocolate together. Posting here for safe keeping Ingredients:
1 cup butter or 1 cup margarine, softened |
2 cups sugar |
2 teaspoons vanilla extract |
3 eggs |
2 3/4 cups all-purpose flour |
1 1/4 teaspoons baking soda, divided |
1/2 teaspoon salt |
1 cup buttermilk |
1 cup hershey's syrup |
1 cup white chocolate chips |
1 cup sweetened flaked coconut |
Directions:
1. Heat oven to 350°F Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
2. Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well.
3. Stir together flour, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
4. Measure 2 cups batter into small bowl; stir in Hershey's chocolate syrup and remaining 1/4 teaspoon baking soda.
5. Add white chips and coconut to remaining batter; pour into prepared pan.
6. Spoon chocolate batter over vanilla batter in pan; do not mix.
7. Bake 65 to 75 minutes or until wooden pick inserted in center comes out clean. (Cake will sink in the center.)
8. Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired.
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