>From the Hershey's website...
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White Chip and Coconut Chocolate Swirl Cake
Ingredients:
* 1 cup (2 sticks) butter or margarine, softened
* 2 cups 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*
* 1 cup HERSHEY'S Syrup
* 1 cup HERSHEY'S Premier White Chips
* 1 cup MOUNDS Sweetened Coconut Flakes
Directions:
1.. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube
pan.
2. Beat butter, sugar and vanilla in large bowl until fluffy.. Add eggs; beat
well. Stir together flour, 1 teaspoon baking soda and salt; add alternately
with buttermilk to butter mixture, beating until well blended.
3. Measure 2 cups batter into small bowl; stir in syrup and remaining 1/4
teaspoon baking soda. Add white chips and coconut to remaining batter; pour
into prepared pan. Spoon chocolate batter over vanilla batter in pan; do not
mix.
4. Bake 65 to 75 minutes or until wooden pick inserted in center comes out
clean. (Cake will sink in the center.) Cool 15 minutes; remove from pan to wire
rack. Cool completely; glaze or frost as desired. 20 servings.
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
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~~~***Rhonda G in Missouri***~ ~~
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