Milk Chocolate Bundt Cake |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 12 |
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Try this recipe for a moist mild chocolate cake that cuts cleanly and doesn't need frosting. This scrumptious snack cake travels very well, so it's a snap to share anywhere. Ingredients:
1 milk chocolate candy bar (7 ounces), broken into pieces |
1/2 cup chocolate syrup |
1 cup butter, softened |
1-1/2 cups sugar |
4 eggs |
1 teaspoon vanilla extract |
2-3/4 cups king arthur unbleached all-purpose flour |
3/4 teaspoon baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup buttermilk |
confectioners' sugar, optional |
Directions:
1. In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool.
2. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
3. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired. Yield: 12-14 servings.
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