Pantry clearance time. I had set out to make this marble cake several times to clear up the bottle of Hershey's chocolate syrup, and each time my little girl would ask for something else. This time she asked for marble cake herself and I decided not to waste an opportunity. It is an exciting and anticipatory moment when you slice the cake to find out how the marble pattern has turned out.
Recipe source - Hershey's kitchen
I made some minor modifications to the recipe.
Hershey's chocolate syrup - 1 cup
Salt - 1/2 tsp
Yoghurt - 1 cup
Eggs - 3
All-purpose flour - 2 3/4 cups
Baking Soda - 1 1/4 tsp
Vanilla exract - 2 tsp
Butter - 1 cup
Sugar - 1 1/2 cups
Preheat oven to 180 degrees C (350 degrees F). Grease a 12 cup bundt-pan.
Sift the flour, baking soda and salt in a large bowl.
In another large bowl, beat sugar and butter with the vanilla until fluffy and light (3-4 minutes).
Add the eggs one at a time, beating well after each addition.
With the mixer in low speed, add the flour mix and yoghurt alternately, starting and ending with the flour (3 additions of the flour and 2 additions of yoghurt).
Transfer two cups or less, of the vanilla batter to another bowl. Add the chocolate syrup and mix well to make the chocolate batter. Add the 1/4 tsp of baking soda to the chocolate batter. Spoon the vanilla batter into the prepared bowl, into a thin layer. Next add a layer of chocolate batter and then the vanilla batter again. Use the back of a wooden spoon and swirl the batter lightly around. Do not mix.
Bake for 60-70 minutes until a skewer inserted in the middle of the cake comes out clean. Cool completely in the bundt pan before removing the cake. Slice and serve plain.
Verdict Super spongy and soft textured cake with a lovely crust. I loved the texture of this cake. I felt there wsa too much chocolate batter. The next time I make this cake, I am going to use 1 1/2 cups of vanilla batter to make the chocolate batter.