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Chocolate Intrigue Cake: The delicious Bake-Off winning chocolate syrup pound cake recipe from 1962

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Chocolate Intrigue cake recipe The delicious Bake-Off winning pound cake

Classic Chocolate Intrigue Cake recipe

New prize-winning cake idea! Intriguing cake of pound cake texture has clever chocolate swirls

With love from you to the family. How does the chocolate part get that way? The Chocolate Intrigue Cake recipe reveals the whole delicious mystery. This Bake-Off winner from Long Island is the kind you find all year long in sacks of Pillsbury Best.

[Editor’s note: We have also added a vintage chocolate syrup fudge cake recipe — a layer cake without the swirl — at the bottom of the page.]

Chocolate Intrigue cake recipe The delicious Bake-Off winning pound cake recipe from 1962

Chocolate Intrigue Cake recipe (pound cake)

Ingredients

3 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
2 cup sugar
1/3 pound (1-1/3 sticks) butter
3 eggs
1 cup milk
1-1/2 teaspoons vanilla
3/4 cup (1/2 can) Hershey’s chocolate syrup
1/4 teaspoon baking soda
1/4 teaspoon mint extract (optional, or another extract)

Directions

Sift flour, baking powder, and salt. Cream sugar and butter. Add eggs one at a time, beating well after each addition. Add milk mixed with vanilla alternately with flour mixture; cream well.

Put 2/3 of the batter into a greased and floured tube pan. Add to remaining batter: 3/4 cup (1/2 can) Hershey chocolate syrup, baking soda and mint extract. Spoon over batter. DO NOT MIX.

Bake in a preheated 350 degrees F oven for 55-70 minutes. (Some suggest baking for 45 minutes, then putting a sheet of foil on top of the pan and baking 20-25 minutes more.) Cool completely in pan — do not invert. Serve plain or with a dusting of confectioners’ sugar.

MORE  7 classic Hershey's chocolate cake recipes from the '70s

WANT MORE? ALSO SEE A CHOCOLATE FUDGE CAKE RECIPE BELOW!

Chocolate Intrigue cake recipe The delicious Bake-Off winning pound cake


Chocolate syrup fudge cake recipe (1962)

1/4 pound butter
1 cup sugar
1-1/2 cups large can chocolate syrup (1 can)
3/4 cup milk
2 cups sifted flour
2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon salt

Cream butter and sugar. Stir in milk and syrup alternately with dry ingredients, which have been sifted together. Pour into two 9-inch greased and floured cake pans.

Bake in 350 degree oven for 25 minutes. Assemble into layers with chocolate or buttercream frosting. Makes one cake.

MORE  A gooey, chocolatey fudge batter pudding recipe from 1950 - because 'Men like puddings'

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