The icing on this cake is freaking amazing (and simple). I doubled the icing recipe and I’m glad I did … I ended up eating half of it while it was on the stove with a monstrous wooden spoon – my poor mouth is most likely forever scalded but that wasn’t going to hold me back. Snagged this recipe from the better homes and garden “celebrating the promise” limited edition cookbook that my then 5 year old cousin gave me for Christmas. One of the most well used gifts I’ve ever received. I can always judge the quality of a cookbook by how much dried food product it accumulates over the years. I pride myself on being a wonderful (and clearly modest) cook but damn can I make a mess. This cake was no exception.
3/4 Cup Butter, softened
2 3/4 Cups Flour
1/2 Tsp Baking Powder
1/2 Tsp Salt
1 1/2 Cups Sugar
2 Tsp Vanilla
1 1/4 Cups Buttermilk (** I had to almost double this amount to get the batter to the consistency that I wanted)
2/3 Cup Chocolate Syrup (I used chocolate fudge because I had it in the fridge)
1 Batch Semisweet Chocolate Icing (** like I said earlier, I doubled the recipe – if you don’t plan on eating half of it, I would still make 1.5x the recipe to get a thick icing layer. Trust me, you’ll want it.)
Allow butter and eggs to stand as room temp for 30 minutes. (** I once saw my best friend stick butter in the waistband of her pants to soften the butter faster – 1. this is why I love you 2. stole your trick) Meanwhile, grease and lightly flour a 10 inch fluted tube pan. In a medium bowl stir together four, baking powder, baking soda, and salt. Set aside.
Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds. Add sugar and vanilla, beat until fluffy. Add eggs one at a time, beating on low to medium speed 1 minute after each addition ad scraping the bowl frequently. Alternately add flour mixture and buttermilk to butter mixture, beating on low speed after each addition just until combined. Reserve 2 cups batter. Pour remaining batter into prepared pan. (** This is where I went off the recipe a bit — Based on the instructions the cake really wouldn’t have a marbled effect. After I made the chocolate batter, I alternated adding each flavor to the pan to get that marbled effect I was looking for.)
In a bowl, stir together the reserved 2 cups batter and chocolate syrup. Pour chocolate batter over vanilla batter in pan. Do not mix. (** Again, see above note. Do you see what I mean now …)
Bake about 50 minutes or until a wooden toothpick inserted near center comes out clean from pan. Cool thoroughly on wire rack. Drizzle cake with Semisweet Chocolate Icing. (** I went smother instead of drizzle. Goodbye beach bod.)
Semisweet Chocolate Icing
Ingredients (** Again, I doubled everything)
1/2 Cup Semisweet Chocolate Pieces
2 Tbsps Butter
1 Tbsp Light Colored Corn Syrup
1/4 Tsp Vanilla
In a small saucepan, heat all ingredients over low heat, stirring until chocolate melts and mixture is smooth. Use immediately.