Chocolate Bundt Swirl Cake

• 1 cup butter
• regular margarine, softened
• 2 cups sugar
• 2 tsp. vanilla
• 3 eggs
• 2-3/4 cup unsifted all purpose flour
• 1 tsp. baking soda
• 1/2 tsp. salt
• 1 cup buttermilk
• sour milk*
• 1 cup Hershey's Chocolate Syrup
• 1/4 tsp. baking soda
• 1 cup flaked coconut (optional)
• 1/2 cup butter
• regular margarine, softened
• 3-2/3 cup confectioners sugar (1-pound package)
• 1/2 cup Hersheys Chocolate Syrup
• 1 Hersheys Milk Chocolate Bar (4 ounces), broken into pieces
• 2 to 3 tbsp. milk
• 8 oz. semi-sweet baking chocolate, broken into pieces**
• 1/2 cup heavy cream
• whipping cream.
• 1/3 cup sugar
• 1 tbsp. cornstarch
• 3/4 cup evaporated milk (NOT sweetened condensed milk)
• 1 Hersheys Milk Chocolate Bar (4 ounces), broken into pieces
• 1 tbsp. butter
• margarine
• 1 cup flaked coconut
• 1/2 cup chopped nuts

1. ABOVE is a choice of Icing, Glaze or Frosting, for this cake.
2. FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy.
3. Add eggs; beat well.
4. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
5. FOR THE CHOCOLATE BATTER: Combine chocolate syrup and 1/4 teaspoon baking soda.
6. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
7. Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan.
8. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
9. Bake at 350 F. about 70 minutes or until cake tester comes out clean.
10. Cool 15 minutes; remove from pan.
11. Cool completely; glaze or frost as desired.
12. I served it plain with whipped cream in each individual plate.
13. 12 to 16 servings.
14. TO MAKE THE ICING: Cream butter and confectioners sugar in small mixer bowl; blend in chocolate syrup.
15. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture.
16. Add milk; beat to spreading consistency.
17. About 2 1/2 cups frosting.
18. TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan.
19. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil.
20. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes.
21. About 1 cup.
22. TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk.
23. Cook over medium heat, stirring constantly, until mixture boils; remove from heat.
24. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth.
25. Stir in coconut and nuts.
26. Immediately spread on cake.
27. About 2 cups frosting.
28. *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
29. **You may substitute 1 1/3 cups Semi Sweet Chocolate Chips for the baking chocolate.
30. Hersheys Chocolate Cookbook

butter, regular margarine, sugar, vanilla, eggs, flour, baking soda, salt, buttermilk, sour milk, syrup, baking soda, flaked coconut, butter, regular margarine, confectioners sugar, chocolate syrup, milk chocolate bar, milk, semisweet baking chocolate, heavy cream, whipping cream, sugar, cornstarch, milk, milk chocolate bar, butter, margarine, flaked coconut, nuts

Taken from www.foodgeeks.com/recipes/20552 (may not work)