Milk Chocolate Bundt Cake

Submitted by Chef on the coast

"This is a family favorite I found from TOH. It's nice and chocolately and tastes just as well unfrosted as frosted. It also freezes well."

 

• Ready In: 1hr 30mins
• Ingredients: 11
• Yields: 12 slices
• Serves: 12-14

ingredients

• 198.44 g milk chocolate candy bars
• 118.29 ml chocolate syrup
• 236.59 ml butter or 236.59 ml margarine, softened
• 354.88 ml sugar
• 4 eggs
• 4.92 ml vanilla extract
• 650.62 ml flour
• 2.46 ml salt
• 2.46 ml baking soda
• 236.59 ml buttermilk
• powdered sugar (optional)

directions

1. In a saucepan, heat the candy bar and chocolate syrup over low heat until melted.; set aside to cool.
2. In a mixing bowl, cream butter and sugar.
3. Add eggs, one at time, beating well after each addition.
4. Stir in chocolate mixture and vanilla.
5. Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk.
6. Pour into a greased and floured 10 inch fluted tube pan.
7. Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean.
8. Cool in pan on a wire rack for 15 minutes.
9. Remove from pan and cool completely.
10. Dust with powdered sugar if desired.

Reviews

[Sydney Mike]

As a died-in-the-wool chocoholic, I can vouch for the fact that this is one great tasting cake ~ Absolutely loved it! The one thing I did not do, however, was to use the powdered sugar in the last step, but other than that, your recipe was followed & very much enjoyed! Definitely a keeper of a recipe! [Made & reviewed for one of my groupmates in the Aus/NZ Recipe Swap #43]