2 cups butter, softened
2 cups granulated sugar
1 teaspoon salt
2 tablespoons milk
1 egg
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons prepared chocolate syrup
3/4 cup brown sugar
1 teaspoon vanilla extract
3 tablespoons milk
2 eggs
2 teaspoons prepared brown sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
1 teaspoon ground cinnamon
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5 inch loaf pans.
Spread the melted butter on both the bottom and top of the prepared pans. Sprinkle the granulated sugar over the butter. Mix the salt, sugar, milk, egg, vanilla and chocolate syrup. Dip bread in the syrup mixture.
In a large bowl, cream together the brown sugar, brown sugar, vanilla and salt until light and fluffy. Beat in the milk, egg, vanilla and brown sugar mixture. Beat in the flour mixture. Mix to form a ball. Place the loaf onto the prepared pan.
Bake at 350 degrees F (175 degrees C) for 45 minutes. While the loaf is baking, roll out a knife or cake cutter and cut to fit the baking dish. Bake for 10 minutes in the preheated oven, or until bottom of loaf is light brown. Cool loaf about 10 minutes before removing from pan to wire rack to cool completely.
In a large metal bowl, beat the butter mixture with the brown sugar, cinnamon and brown sugar until soft peaks form. Spread the cream mixture on top of the loaf. Fold the vanilla extract into the cream mixture. Spread the chocolate syrup over the cream side of the loaf. Chill the loaf for at least two hours before slicing.
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