Double Chocolate Bundt Cake

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

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  • 20

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

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.

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