This recipe was on the back of the package when I bought my new bundt cake pan. Abby (12) was nice enough to make this cake for the family. And for me to post, of course. lol
I wasn’t sure how this cake would come out, but was hoping for the best. I did think that the chocolate batter would stay in place, though, so when you turned the cake out of the pan you would have a chocolate crown. Like the name suggests. Instead, the cake marbled itself. Fine by me. I’m just not sure where they got the name Chocolate Crown Cake from. lol
This cake was so delicious! Moist and flavorful. There were no leftovers! I can’t say I was really expecting there to be any, though. We did serve this with Homemade Chocolate Sauce drizzled on top. Whipped cream would have been nice, too. But extra toppings are really unnecessary. It’s delicious without any. Extra special with. 🙂 This recipe is definitely a keeper.
Chocolate Crown Cake Recipe
1 cup sugar
1/2 cup butter, softened
1 1/2 cups flour
1/2 cup milk
1 teaspoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla
1/4 cup chocolate syrup
1/4 teaspoon baking soda
Preheat oven to 325*. Grease and flour a 6 cup Bundt pan.
In large bowl, mix sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each addition. Add all remaining ingredients except chocolate syrup and baking soda, mix well.
Spoon 1/4 of the batter into small bowl. Stir in chocolate syrup and baking soda, mix well. Pour chocolate batter into prepared pan.
Spoon white batter over chocolate batter. Bake at 325* for 35-40 minutes until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan., cool completely. Serves 8.