1 c. butter, softened
2 c. sugar
2 tsp. vanilla
3 eggs
2 3/4 c. unsifted all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
1 c. buttermilk or sour milk
1 c. Hershey's syrup
1/4 tsp. baking soda
1 c. flaked coconut (optional)

Cream butter, sugar, and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda, and the salt; add alternately with buttermilk to creamed mixture. Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups batter into small bowl; blend in syrup mixture.

Add coconut to remaining batter; pour into greased and floured 12 cup bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan - do not mix. Bake at 350 degrees about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. 12 to 16 servings.

To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup.