Hershey's Syrup Two-Tone Cake

A yellow cake mix does double duty here. The vanilla layer gets richness from nonfat cream cheese and a hint of almond extract, while a separate chocolate syrup batter is poured right on top before baking. As both layers rise together, they create a swirled two-tone effect with fudgy chocolate edges and a tender vanilla center.

Using egg whites instead of whole eggs keeps the vanilla layer light in color and texture, which makes the contrast between the two tones more dramatic. The cream cheese melts into the batter during mixing and adds moisture without extra fat.

Pro Tips

• Spread the vanilla batter evenly to the edges of the pan before adding the syrup topping. Bare spots will overbake.
• Pour the chocolate syrup topping in a slow zigzag pattern for a more defined marble effect.
• Test doneness with a wooden pick in the center. The chocolate layer can look underdone even when fully baked.
• Let the cake cool completely before slicing. Cutting warm will smear the two-tone layers.

Variations

• Add a handful of mini chocolate chips scattered over the syrup topping before baking for extra pockets of melted chocolate.
• Swap almond extract for peppermint extract to make a chocolate-mint version.
• Top with a dusting of powdered sugar instead of whipped topping for a simpler finish.