Somehow, I ended up with a HUGE bottle of chocolate syrup in my house, that no one was eating.
We have ice cream all the time, but the chocolate syrup is forgotten.
Then one day, I ran across a recipe for a Chocolate Syrup cake.
To my surprise, it actually called for 1-1/2 cups of syrup!!
Then I read how easy it was to make and thought it was too good to be true.
But I tend to get overly excited about baking, so I ran it past my husband to see what he thought.
And he was skeptical. He thought it was a little odd that it required so much syrup.
He even asked if perhaps it was a typo and it was supposed to be 1-1/2 tablespoons of syrup.
So after I laughed a bit, I went ahead with the recipe.
My kids squealed when they saw all the syrup go into the bowl.
My husband raised his eyebrow (still not sure how he does that).
I wondered how it would become a cake when it was so liquidy.
But 35 minutes later, we had a cake!!
I’m not sure why we doubted this poor cake, but if you like chocolate syrup, you’ll like the cake. We especially liked it with my cream cheese frosting.
In fact, my kids liked it so much that I had to take these pictures at night, because I was afraid I wouldn’t have a piece to photograph in the morning!
Chocolate Syrup Cake (adapted from Hershey’s)
- 1/2 cup (1 stick) butter, softened
- 1 cup sugar
- 4 eggs
- 1-1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1-1/2 cups chocolate syrup
Beat butter, sugar and eggs until thoroughly blended in large bowl.
Add flour and baking soda, blending well.
Add syrup; mix thoroughly.
Spread batter in greased 9 x 13 baking pan.
Bake 35 minutes at 350 degrees, or until wooden pick inserted in center of cake comes out clean.
Cool completely in pan on wire rack.
Frost and garnish as desired.