- 3/4 c. butter, softened
- 2 eggs
- 2 3/4 c. all-purpose flour
- 1 1/2 t. baking powder
- 1/2 t. baking soda
- 1/2 t. salt
- 1 1/2 c. sugar
- 1 t. vanilla
- 1 1/4 c. buttermilk or sour milk (1 T. vinegar to 1 c. milk)
- 3/4 c. chocolate flavored syrup
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour a 10-inch fluted tube pan. In a medium bowl stir together flour, baking powder, baking soda, and salt. Set aside.
In large mixture bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla; beat until fluffy. Add eggs 1 at a time, beating on low to medium speed 1 minutes after each addition and scraping bowl frequently. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter into prepared pan.
In a small mixing bowl combine chocolate syrup and reserved 2 cups of batter. beat on low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.
Bake in a 350 degree over for about 50 minutes or until wooden toothpick inserted near center comes out clean. Cool 15 minutes on a wire rack. Removed from pan, cool completely on wire rack. Drizzle cake with semisweet chocolate icing (recipe below).
Semisweet Chocolate Icing (From: Better Homes and Gardens New Cookbook)
- 1/2 c. semi-sweet chocolate pieces
- 2 T. butter
- 1 T. light-colored corn syrup
- 1/4 t. vanilla
In small saucepan combine all ingredients, stirring until chocolate melts and mixture is smooth. Use immediately.