Decadent Double-Chocolate Bundt Cake |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Category Winner: Desserts, Cooking Light Ultimate Reader Recipe Contest. Ingredients:
2/3 cup granulated sugar |
1/4 cup water |
1/4 cup chocolate-flavored liqueur |
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 |
Directions:
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.
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