"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chocolate Bar Swirl Cake Recipe

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This recipe for Chocolate Bar Swirl Cake, by , is from The Jarnagin Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Charlotte Observer
Added: Monday, December 17, 2007


1 c. butter or margarine
2 c. sugar
1 tsp vanilla
5 eggs
2 1/2 c. unsifted all-purpose flour
3/4 tsp baking soda
1/4 tsp salt
1 1/2 c. dairy sour cream
1/4 c honey or light corn syrup
3/4 c. chopped pecans
1 (1/2 lb) milk chocolate bar
1/2 c. (5 1/2-oz can) chocolate flavored syrup

Cream butter or margarine, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, baking soda and salt; add alternately with sour cream to creamed mixture. Reserve 2 c. batter. Stir honey or corn syrup and pecans into reserved batter; set aside. Melt chocolate bar in chocolate syrup in top of double boiler over hot water; blend into remaining batter. Pour into greased and floured 10-inch tube pan. (Do not use bundt pan.) Spoon reserved mixture evenly over chocolate batter; DO NOT MIX. Bake on lowest rack of oven at 350 for 45 min. Decrease temp to 325 without opening oven; continue to bake for an additional 50 to 55 min. or until cake tester inserted comes out clean. Cool cake 1 hour; remove from pan and cool completely.




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