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Ingredients
- 2/3 cup granulated sugar
- 1/4 cup water
- 1/4 cup chocolate-flavored liqueur (or coffee-flavored)
- 2 tablespoons butter
- 1 1/2 teaspoons canola oil
- 2 tablespoons all-purpose flour
- Cooking spray
- 1 1/2 cups granulated sugar
- 6 tablespoons butter, softened
- 2 large eggs
- 2 large egg whites
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour (about 13 1/2 ounces)
- 1/2 cup unsweetened cocoa
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups 1% low-fat milk
- 2/3 cup semisweet chocolate minichips
- 2 tablespoons powdered sugar
Details
Servings 16
Adapted from myrecipes.com
Preparation
Step 1
1. To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.
2. Preheat oven to 350°.
3. To prepare cake, drizzle oil into a 12-cup Bundt pan; coat pan thoroughly with a pastry brush. Sprinkle with 2 tablespoons flour, shaking out excess. Coat prepared pan with cooking spray.
4. Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in vanilla.
5. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan. Swirl batter using a knife.
6. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Immediately pour glaze over cake. Cool cake in pan on a wire rack 30 minutes. Invert cake onto a serving plate; cool completely. Sprinkle with 2 tablespoons powdered sugar.
**Try poking holes with toothpick before pouring on glaze.
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