Chocolate Intrigue Cake
Recipe: #14934
October 22, 2014
Categories: Desserts, Cakes, Tube/Bundt, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, Mothers Day, Potluck, Valentine's Day, Oven Bake, Vegetarian, Flour, Chocolate, more
"All mom's grandkids called her MomMom, and they always begged her for this cake. It's a white cake with a chocolate center/bottom, cooked in a two part tube pan. Original recipe called for homemade chocolate syrup, but store-bought should work just fine. I included syrup recipe just in case."
Ingredients
Nutritional
- Serving Size: 1 (151.5 g)
- Calories 543.7
- Total Fat - 27 g
- Saturated Fat - 16.2 g
- Cholesterol - 71.2 mg
- Sodium - 281.7 mg
- Total Carbohydrate - 71.9 g
- Dietary Fiber - 1 g
- Sugars - 51.6 g
- Protein - 4.6 g
- Calcium - 75.8 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Chocolate Syrup: Place ingredients in a saucepan over medium-high heat until reach a syrupy consistency. Pour into chilled bowl and place in fridge to cool quickly.
Step 2
Cake: Preheat oven to 350 degrees. Grease and flour a tube pan with removable bottom.
Step 3
Cream butter and sugar. Add eggs, one at a time, beating after each.
Step 4
Whisk dry ingredients (except baking soda) and measure milk. Add dry ingredients and milk alternately to mixer.
Step 5
Pour 2/3 batter into pan, smoothing top. Mix baking soda into chocolate syrup and add to remaining batter, then pour over cake, smoothing top.
Step 6
Bake 45 minutes, then place aluminum foil over pan and bake an additional 20-25 minutes or until done.
Step 7
We usually serve this cake without frosting, but for birthdays we add chocolate frosting.
Tips
No special items needed.