Flavors mix and meld in this white creme swirl cake recipe. sweetened coconut flakes and HERSHEY'S Syrup create a mellow marbled sweetness, while HERSHEY'S Premier White Creme Chips add a special touch.
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, 1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
Measure 2 cups batter into small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add White Creme chips and coconut to remaining batter; pour into prepared pan. Spoon chocolate batter over vanilla batter in pan; do not mix.
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. Makes 12 servings.
*To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.
* 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.