ChOcOlAtE SyRuP SwIrL CaKe

Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 2 cups sugar
• 2 teaspoons vanilla extract
• 3 eggs
• 2-3/4 cups all-purpose flour
• 1-1/4 teaspoons baking soda, divided
• 1/2 teaspoon salt
• 1 cup buttermilk or sour milk*
• 1 cup HERSHEY'S Syrup
• 1 cup MOUNDS Sweetened Coconut Flakes(optional)

Directions:

1. Heat oven to 350°F. Grease and flour 12-cup fluted tube pan or 10-inch tube pan.

2. 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.

3. Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda. Add coconut, if desired, to remaining batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.

4. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool l5 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired. 20 servings.

* To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.