Ingredients

Instructions

  1. Allow butter and eggs to stand at room temperature for 30 minutes.
  2. Meanwhile, grease and lightly flour a 10-inch fluted tube pan.
  3. In a medium bowl stir together flour, baking powder, baking soda, and salt.
  4. Set aside.
  5. In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds.
  6. Add sugar and vanilla; beat until fluffy.
  7. Add eggs one at a time. Add milk and flour mixture alternately. Beat on high for 2 minutes.
  8. Reserve 2 cups batter.
  9. Pour remaining batter into prepared pan.
  10. In a mixing bowl combine chocolate syrup and reserved 2 cups batter.
  11. Mix well.
  12. Pour chocolate batter over vanilla batter in pan.
  13. Do not mix.
  14. Bake in a 350° oven about 50 minutes or until wooden toothpick inserted near center comes out clean.
  15. Cool 15 minutes on wire rack.
  16. Remove from pan: cool completely on wire rack.
  17. Drizzle cake with Semisweet Chocolate Icing recipe #45105.