Total Time
1hr 55mins
Prep 25 mins
Cook 1 hr 30 mins

We like this cake because it's a dark dense cake with a different texture than most chocolate cakes. Very good served with a dip of vanilla ice cream. I cut this from a magazine and have made it many times.

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Grease a 12 cup Bundt Pan.
  3. In 4qt.
  4. microwave safe bowl, combine butter, syrup and candy bars, heat 5 1/2 minutes on medium (50% power) whisking once.
  5. Whisk until smooth.
  6. Whisk in sugar, then buttermilk, vanilla and eggs.
  7. Stir in flour, cocoa, salt and soda.
  8. Pour batter into pan.
  9. Bake 1 1/2 hours or until wooden pick inserted in center comes out almost clean.
  10. Cool in pan on wire rack for 10 minutes.
  11. Loosen cake from pan, invert onto rack to cool.
  12. After cake has completely cooled sprinkle with powdered sugar.
  13. (The cake is so rich it needs no icing).
Most Helpful

5 5

This is, hands down, the BEST chocolate cake I have ever tasted or made in my entire life.

I made two alterations. I used dark chocolate syrup and Hershey's Special Dark chocolate baking cocoa. I was skeptical about no frosting. But the powdered sugar was a perfect touch.

I do not have a bundt pan so I baked it in a glass 9x13 pan for 1 hour 20 minutes. It is PERFECTION. I wish I would have found this recipe years ago.

5 5

This is from Harrigan's Restaurant in Lubbock Texas and was printed in a Sept. 2003 Good Housekeeping. This disappears faster than any cake I have ever made.

5 5

This is the most amazing chocolate cake ever! The buttermilk and milkyway bars give it a really unique flavor.