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Chocolate Syrup Swirl Cake

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

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.
3. Stir together flour,1 teaspoon baking soda and salt; add alternately with buttermilk to butter mixture, beating until well blended.
4. Measure 2 cups batter in small bowl; stir in syrup and remaining 1/4 teaspoon baking soda.
5. Add coconut, if desired, to remaining batter; pour into prepared pan. Pour chocolate batter over vanilla batter in pan; do not mix.
6. Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes; remove from pan to wire rack. Cool completely; glaze or frost as desired.

Makes 20 servings.

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

Recipe courtesy of the Hershey Kitchens, and reprinted with permission of The Hershey Company. © The Hershey Company.

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