Diana's Desserts - www.dianasdesserts.com

Magic Swirl Cake

Servings: 12-16
3/4 cup (1 1/2 sticks/6 oz./170g) butter or margarine, softened
2 cups granulated sugar
2 teaspoons vanilla extract
3 eggs
2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda, divided
1/2 teaspoon salt
1 cup buttermilk or sour milk* (see note below)
3/4 cup Hershey's Hot Fudge Topping
1/2 cup Hershey's Semi-Sweet Chocolate Chips or 1/2 cup Mini Semi-Sweet Chocolate Chips

Chocolate Drizzle (see recipe below)

Preheat oven to 350°F/180°C. Generously grease and flour a 12-cup fluted tube or bundt pan.

In a large bowl, beat butter, sugar and vanilla until well blended. Add eggs; beat well. Stir together flour, 1 teaspoon baking soda and salt; add alternately to butter mixture with buttermilk. Pour 4 cups batter into prepared pan. In remaining batter, stir in Hot Fudge Topping and remaining 1/4 teaspoon 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. Glaze with Chocolate Drizzle (see recipe below).

To Sour Milk:
Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Chocolate Drizzle

1/2 cup Hershey's Semi-Sweet Chocolate Chips
1 tablespoon shortening

In small microwave-safe bowl, place HERSHEY'S Semi-Sweet Chocolate Chips and shortening (do not use butter, margarine or oil). Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred. When cake has cooled glaze with Chocolate Drizzle.

Makes 12 to 16 servings.

Source: Hershey's
Date: January 1, 2005