A splendid yellow Bundt cake with a lusciousfudge swirl and chocolate chips baked throughout and decoratedwith a chocolate drizzle.
Recipe: Fudge Swirl Cake
Cake:2 3/4 cups all-purpose flour 1 1/4 teaspoons baking soda – divided use 1/2 teaspoon salt3/4 cup butter or margarine, softened2 cups granulated sugar 2 teaspoons vanilla extract3 large eggs 1 cup buttermilk* 3/4 cup hot fudge ice cream topping 1/2 cup semisweet chocolate chipsChocolate Drizzle:1/2 cup semisweet chocolate chips1 tablespoon vegetable shortening
Heat oven to 350°F (175°C). Generouslygrease and flour 12-cup Bundt pan.
For Cake: In medium bowl combine flour,1 teaspoon baking soda and salt; set aside.
In large bowl, beat butter, sugar andvanilla until well blended. Add eggs; beat well.
Add flour mixture alternately to buttermixture with buttermilk.
Pour 4 cups batter into prepared pan.
In remaining batter, stir in fudge toppingand remaining 1/4 teaspoon baking soda. Spoon over vanilla batter.
Sprinkle chocolate chips over surface.
Bake 50 minutes or until wooden pick insertedin center comes out almost clean. Cool 10 minutes, remove frompan to wire rack.
For Chocolate Drizzle: In small microwave-safebowl, place chocolate chips and shortening and microwave at HIGH(100%) 30 seconds; stir. If necessary, microwave at HIGH an additional20 seconds or until chocolate is melted and mixture is smoothwhen stirred. Drizzle over cooled cake.
Makes 12 servings.
*Or place 1 tablespoon white vinegar ina measuring cup and add milk to equal 1 cup. Allow to set for2 to 3 minutes before using.
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