Magic swirl cake
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -Jo Ferry cmsj69b | ||
| ¾ | cup | Margarine; softened |
| 2 | cups | Sugar |
| 2 | teaspoons | Vanilla |
| 3 | Eggs | |
| 2¾ | cup | Flour |
| 1¼ | teaspoon | Baking soda; divided |
| ½ | teaspoon | Salt |
| 1 | cup | Buttermilk; or sour milk* |
| ¾ | cup | Chocolate ice cream topping |
| ½ | cup | Chocolate chips |
| ½ | cup | Chocolate chips |
| 1 | tablespoon | Shortening |
Directions
CHOCOLATE DRIZZLE
* To sour milk; Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Heat oven to 350. Generously grease and flour 12 cup fluted tube pan. In bowl, beat margarine, sugar and vanilla until well blended.
Add eggs; beat well. Stir together flour, 1 teaspoon of baking soda and salt; add alternately to margarine mixture with buttermilk. Pour 4 cups batter into prepared pan. In remaining batter, stir in topping and remaining ¼ teaspoon of baking soda. Spoon over vanilla batter.
Sprinkle chocolate chips over surface. Bake 50 minutes or until wooden pick inserted in center comes out almost clean. Cool 10 minutes, remove from pan to wire rack. For the drizzle; melt ½ cup chocolate chips with the shortening. Use this to glaze the cake.