Eggless Hershey's Marble cake

What does one do with a bottle of Hershey's chocolate syrup lying the pantry unopened and the little one refusing to have milk shakes made from it. Well there are a lot of things one can do with all that syrup, but the little one was more interested in having a marble cake... And as always the little one wins...

Recipe adapted from Hershey's website

Ingredients
1 cup Hershey's syrup
1/2 tsp salt
1 cup buttermilk
2 3/4 cups APF
3 eggs - substituted with 3/4 cup whole milk for eggless 
1 1/4 tsp baking soda, divided
2 tsp vanilla extract
1 1/4 cups sugar (the recipe says 2 cups sugar, but I reduced it)
1 cup butter

Method

Preheat oven to 350 degress F or 180 degrees C. Grease and flour a 12-cup bundt pan.

Beat butter, sugar and vanilla in a large bowl until fluffy. Add the milk and beat well. Stir together flour, 1 tsp baking soda and salt and alternately with buttermilk to butter mixture, beating until well blended.

Measure 2 cups into a small bowl, stir in syrup and remaining 1/4 tsp baking soda. Pour chocolate batter over vanilla batter in pan. Use a wooden spoon and gently swirl the batters to create the marble pattern. Do not over mix. Bake for 60 to 70 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 30 minutes. Remove from pan and cool on wire rack. I omitted the glaze or frosting that the recipe suggests.

Verdict: The cake was yummy. Need to say more?