Yield: 12 Servings
|2¾ cup||All-purpose flour, sifted|
|1½ teaspoon||Baking powder|
|½ teaspoon||Baking soda|
|¾ cup||Margarine or butter|
|1½ cup||Granulated sugar|
|1¼ cup||Buttermilk or sour milk|
|⅔ cup||Chocolate-flavored syrup|
Grease and lighltly flour a 10-inch fluted tube pan. Combine flour, baking powder, baking soda, and salt. Set aside.
In large mixing bowl beat margarine or butter on low to medium speed with an electric mixer for about 30 seconds. Add sugar and vanilla; beat till fluffy. Add eggs, one at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently. Add flour mixture and buttermilk or sour milk alternately to beaten mixture, beating at a low speed after each addition just till combined. Reserve 2 cups batter. Turn remaining batter into prepared pan.
In small mixing bowl combine chocolate-flavored syrup and reserved 2 cups batter. Beat at low speed until well combined. Pour chocolate batter over vanilla batter in pan. Do not mix.
Bake in a 350 degree oven about 50 minutes or till wooden toothpick inserted near center comes out clean. Cool 15 minutes on a wire rack.
Remove from pan; cool completely on wire rack.
NOTES : For sour milk, place 4 teaspoons lemon juice or vinegar in a measuring cup. Add enough whole milk to equal 1¼ cups.
Recipe by: Better Homes and Gardens, Cooking for Today, Cakes, pg 141 Posted to TNT - Prodigy's Recipe Exchange Newsletter by Jackie Bordelon <jbord@...> on May 6, 1997