A CHOCOLATE SYRUP CAKE
This is a very moist cake and not too sweet. You can make a glaze and drizzle over the top of the cake after it is cool. It will keep stored airtight, at room temperature, for a week.
Provided by Junebug
Categories Dessert
Time 1h10m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350.
- Lightly grease and flour a tube or bundt pan.
- Mix cake mix, pudding, sour cream, oil and eggs with a mixer for about 3 minutes until thick and smooth.
- Pour half the batter in the pan.
- Smooth it out.
- Pour the chocolate syrup evenly over the batter and don't let the chocolate touch the sides of the pan. (You might have to make a slight depression in the cake batter to pour the chocolate into.).
- Pour remaining batter over the syrup and swirl gently with a knife.
- Place on the middle rack of the preheated oven and bake about 50-60 minutes until it is golden brown and springs back when touched.
- Cool on a wire rack for 20 minutes.
- Then remove from pan and continue to cool right side up.
- When completely cool you may drizzle it with a glaze if you desire.
Nutrition Facts : Calories 305, Fat 15.7, SaturatedFat 4.1, Cholesterol 60, Sodium 357.1, Carbohydrate 37.5, Fiber 0.6, Sugar 22.9, Protein 3.9
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