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Chocolate Syrup Cake

For a moist, delicious dessert, try this chocolate cake recipe that makes a sensational presentation drizzled with chocolate buttercream frosting.

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  • Makes: 12 servings
  • Prep: 30 mins
  • Bake: 1 hr 15 mins 325°F

Chocolate Syrup Cake



  1. Preheat oven to 325 degrees F. Grease and flour a 10-inch fluted tube pan; set aside. In bowl stir together flour, baking powder, baking soda, and 1/4 teaspoon salt; set aside.
  2. In a large mixing bowl beat sugar and oil with an electric mixer on medium to high speed for 1 minute or until evenly moistened. Add eggs one at a time, beating well after each addition; beat until smooth. Alternately beat in flour mixture and buttermilk. Add the 2/3 cup chocolate syrup and vanilla; beat well. Pour into pan. Bake 1-1/4 to 1-1/2 hours or until a wooden toothpick inserted in center comes out clean. Cool on wire rack 15 minutes. Remove from pan; cool completely on rack. Transfer cake to platter; drizzle with Chocolate-Buttercream. Just before serving, drizzle 2 tablespoons syrup around top edge. Makes 12 to 16 servings.

Chocolate Buttercream Drizzle



  1. In large mixing bowl beat butter on medium speed for 30 seconds. Add 1/2 cup powdered sugar; beat well. Beat in chocolate syrup and vanilla. Beat in 3/4 cup powdered sugar. If necessary, stir in milk until mixture drapes.

Nutrition Facts (Chocolate Syrup Cake)

    Per serving:
  • 550 kcal cal.,
  • 15 g fat
  • (4 g sat. fat,
  • 6 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 97 mg chol.,
  • 168 mg sodium,
  • 99 g carb.,
  • 1 g fiber,
  • 71 g sugar,
  • 4 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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