|
|
Instructions |
|
|
|
Heat oven to 350°F. Grease and flour 12-cup fluted
tube pan or 10-inch tube pan.
|
|
|
|
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.
|
|
|
|
Measure 2 cups batter in small bowl; stir in syrup
and remaining 1/4 teaspoon baking soda. Add
coconut, if desired, to remaining vanilla batter;
pour into prepared pan. Pour chocolate batter over
vanilla batter in pan; do not mix.
|
|
|
|
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.
|
|
|
| Serving
Suggestions |
|
|
To sour milk- Use 1 tablespoon white vinegar plus milk to equal 1 cup.
|
|
|
Originally Submitted
2/21/2012
|
