Beat butter at medium speed until creamy. Gradually add sugar and beat 5 – 7 minutes. Add eggs, 1 at a time, beating just until the yellow color disappears. Add flour, alternating with milk, to butter mixture blending well after each addition. Stir in vanilla extract.
Combine 1 cup batter and chocolate syrup, stirring to blend. Divide remaining batter in half. Pour 1 portion in greased and floured 10-inch tube pan. Spoon half of chocolate batter on top and repeat. Swirl batter with a knife. Bake at 300 for 1 hour and 40 minutes. Cool in pan 10 minutes. On wire rack. Remove from pan and cool completely. Good served “plain” or with the following chocolate sauce.
Chocolate Sauce 6 (1 ounce) squares semisweet chocolate 1/4 cup butter 3/4 cup sifted confectioners' sugar 2 tablespoons water 1 teaspoon vanilla extract
Melt chocolate and butter over low heat, stirring as the chocolate melts. Remove from heat and stir in sugar, water and vanilla extract. Serve warm.
JBic notes: This sauce can be made ahead and heated just before serving. You may need to add a bit more water to get to your desired consistency. This sauce is also good on ice cream!
