Double Chocolate Bundt Cake

By JanetLynn198

You may substitute 1 tbsp vinegar or lemon juice and enough milk to equal 1 cup for the buttermilk. Let stand 5 mins.

Ingredients

• 1 cup Butter, softened
• 1 cup Sugar
• 4 Eggs
• 1 tbsp Vanilla
• 1/2 cup Chocolate Flavored Syrup
• 1 Milk Chocolate Bar, broken into pieces, melted, 8 oz (or semisweet chocolate baking bar)
• 2 1/4 cups Flour
• 1 tsp Baking Soda
• 1 cup Buttermilk
• 1 cup Sweetened Flaked Coconut
• 1 cu Chopped Pecans
• 1/2 cup Semisweet Chocolate Chips
• 2 tbsp Water
• 1 tbsp Butter
• 1/3 cup Powdered Sugar
• 1/4 tsp vanilla

Details

Servings 20
Adapted from BetterRecipes.com

Preparation

Step 1

1. Heat oven to 325F. Grease and flour 12 cup Bundt pan or 10" angel food cake (tube) pan. Set aside. Mix 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add eggs an vanilla; continue beating until well mixed. Add chocolate syrup and melted chocolate bar; continue beating until well mixed. Reduce speed to low; add flour and baking soda, alternately with buttermilk. Beat well after each addition. Stir in coconut and pecans.

2. Pour batter into prepared pan. Bake for 55-65 mins or until toothpick inserted in center comes out clean. Cool in pan 15 mins; remove from pan to wire cooling rack placed over waxed paper.

3. Meanwhile, mix chocolate chips, water and butter in small microwave safe bowl. Microwave on full power 45 seconds; stir. Continue microwaving in 15 second intervals until mixture is melted and smooth. Add powdered sugar and vanilla. Stir until well mixed. Spoon glaze over warm cake.