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Fudge Swirl Cake

Cake:

2 3/4 cups all-purpose flour
1 1/4 teaspoons baking soda - divided use
1/2 teaspoon salt

3/4 cup butter or margarine, softened

2 cups granulated sugar
2 teaspoons vanilla extract

3 large eggs
1 cup buttermilk*
3/4 cup hot fudge ice cream topping
1/2 cup semisweet chocolate chips

 

Chocolate Drizzle:

1/2 cup semisweet chocolate chips

1 tablespoon vegetable shortening

1. Heat oven to 350°F (175°C). Generously grease and flour 12-cup Bundt pan.
2. For Cake: In medium bowl combine flour, 1 teaspoon baking soda and salt; set aside.
3. In large bowl, beat butter, sugar and vanilla until well blended. Add eggs; beat well.
4. Add flour mixture alternately to butter mixture with buttermilk.
5. Pour 4 cups batter into prepared pan.
6. In remaining batter, stir in fudge topping and remaining 1/4 teaspoon baking soda. Spoon over vanilla batter.
7. Sprinkle chocolate chips over surface.
8. Bake 50 minutes or until wooden pick inserted in center comes out almost clean. Cool 10 minutes, remove from pan to wire rack.
9. For Chocolate Drizzle: In small microwave-safe bowl, place chocolate chips and shortening and microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 20 seconds or until chocolate is melted and mixture is smooth when stirred. Drizzle over cooled cake.

Makes 12 servings.

*Or place 1 tablespoon white vinegar in a measuring cup and add milk to equal 1 cup. Allow to set for 2 to 3 minutes before using.