Chocolate Intrigue Cake

15m
Prep Time
75m
Cook Time
1h 30m
Ready In


"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."

Original is 16 servings

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.

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