Caramel Chocolate Swirl Cake

Caramel lovers rejoice this is the cake for you. This caramel Bundt cake is swirled with ribbons of chocolate that make this cake particularly special. Serve it with powdered sugar or a caramel drizzle for that extra boost thatll make this a hit yearround.
Ingredients
1 cup
butter or margarine 2 sticks softened
2 cups
sugar
3
eggs
2 tsps
vanilla extract
2 34 cups
allpurpose flour
1 12 tsp
baking soda divided
12 tsp
salt
1 cup
buttermilk or sour milk
12 cup
HERSHEYS Caramel Syrup
14 cup
HERSHEYS Syrup
14 cup
HERSHEYS Cocoa
1 tsp
powdered sugar
HERSHEYS Caramel Syrup and HERSHEYS Syrup additional optional
Directions
Heat oven to 350F. Grease and flour 12cup fluted tube pan.
2
Beat butter and sugar in large mixer bowl until light and fluffy blend in eggs and vanilla. Combine flour 114 teaspoons baking soda and salt. Stir together buttermilk and caramel syrup add alternately with flour mixture to butter mixture. Remove 1 cup batter and place in small bowl pour remaining batter into prepared pan. Stir chocolate syrup cocoa and remaining 14 teaspoon baking soda into reserved 1 cup batter pour over batter in pan. Do NOT MIX.
Tip
3
Bake 1 hour and 5 minutes or until wooden pick inserted in center comes out clean. Cool 15 minutes remove from pan. Cool completely. Dust with powdered sugar and serve drizzled with additional caramel and chocolate syrups.