Bake this fun, yet fancy chocolate swirl cake for any occasion and impress your friends with its swirled chocolatey goodness. Sweetened coconut flakes combine with HERSHEY'S Syrup to create this made-from-scratch masterpiece.
Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.
Beat butter, sugar and vanilla in large bowl until fluffy. Add eggs; beat well. Stir together flour, l teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to remaining vanilla batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.
To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.