- 16
Ingredients
- CAKE
- Pillsbury® Baking Spray with Flour
- 1 cup Crisco® Pure Canola Oil
- OR 1 cup Crisco® Light Tasting Olive Oil
- 3 cups sugar
- 1 teaspoon vanilla extract
- 5 large eggs
- 3 1/4 cups Pillsbury BEST® All Purpose Flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- 2 cups buttermilk
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
- GLAZE
- 1 cup (6 oz. pkg.) semi-sweet chocolate chips
- 1/4 cup Crisco® Butter Flavor All-Vegetable Shortening
- 1 tablespoon light corn syrup
Preparation
Step 1
HEAT oven to 325ºF. Spray a 10-inch tube pan with flour no-stick cooking spray.
COMBINE oil, sugar and vanilla in large bowl. Beat at low speed until blended. Add eggs, one at a time, beating well after each addition. Beat on high speed 3 minutes, scraping bowl occasionally.
COMBINE flour, cocoa, baking powder and salt in medium bowl. Add dry ingredients alternately with milk to the egg mixture, beating well after each addition. Stir in 1 cup chocolate chips. Spoon batter into prepared pan.
BAKE 1 hour, or until toothpick inserted in center comes out clean. Cool on wire rack 20 minutes. Invert onto serving plate. Cool completely.
For Glaze: COMBINE 1 cup chocolate chips, shortening and corn syrup in a microwave safe bowl. Microwave on MEDIUM for 1 minute; stir. Repeat at 15 second intervals, until just melted and smooth.
COOL slightly. Spoon over cake. Let stand until glaze is firm.