Chocolate-Swirled Pound Cake

Directions

1. 1
   Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
2. 2
   Gradually add sugar, beating 5 to 7 minutes.
3. 3
   Add eggs, 1 at a time, beating just until yellow disappears.
4. 4
   Add flour to butter mixture alternately with milk, beginning and ending with flour.
5. 5
   Mix at low speed just until blended after each addition.
6. 6
   Stir in vanilla.
7. 7
   Combine 1 cup batter and chocolate syrup, stirring until blended.
8. 8
   Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
9. 9
   Spoon half of chocolate batter on top; repeat layers.
10. 10
    Gently swirl batter with a knife.
11. 11
    Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
12. 12
    Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.