Mom's Chocolate Intrigue Cake

Total Time: 1 hr 20 mins Preparation Time: 15 mins Cook Time: 1 hr 5 mins

Ingredients

• 1 cup butter
• 2 cups sugar
• 3 eggs
• 3 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 1/2 teaspoons vanilla
• 3/4 cup chocolate syrup
• 1/4 teaspoon baking soda
• 1 1/2 cups sugar
• 1 cup cocoa
• 1 cup hot water
• 1 dash salt
• 2 teaspoons vanilla

Recipe

• 1 i think you could use store-bought chocolate syrup in this recipe, but the syrup made in the original recipe is not as thick, so store-bought might change the outcome of the cake.
• 2 place the ingredients for the chocolate syrup in a saucepan on the stove and cook over medium high until it reaches a syrupy consistency. pour into a chilled bowl and place in fridge to cool quickly.
• 3 preheat oven to 350 degrees. grease and flour a tube pan with removable bottom. mine has a fairly large center hole of about 4 inches.
• 4 cream butter and sugar. add eggs, one at a time, beating after each.
• 5 sift together flour, baking powder and salt. pour milk into the measuring cup and add vanilla.
• 6 add the dry ingredients and the milk to the cake a little at a time, alternating between the two.
• 7 stir the baking soda into the chocolate syrup.
• 8 pour 2/3 of the batter into the prepared tube pan, smoothing out the top.
• 9 mix the syrup into the remaining batter and spread this batter on top of the other batter, again smoothing the top.
• 10 bake for 45 minutes. then place aluminum foil over the pan and bake an additional 20-25 more minutes or until done.
• 11 we usually serve this cake without frosting, but for birthdays, i would add my italian chocolate frosting.
• 12 when sliced, the chocolate should have moved down to form a circle in the middle of the cake that the kids say looks like a person's head and shoulders. they get a kick out of the slightly different shape each time the cake is baked.