Milk Chocolate Bundt Cake

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: 1 hr 30 mins
• Serves: 12-14
• Yields: 12-14 slices

Ingredients

• 1 (7 ounce)  milk chocolate candy bars
• 1⁄2 cup  chocolate syrup
• 1  cup butter or 1  cup margarine, softened
• 1 1⁄2 cups sugar
• 4  eggs
• 1  teaspoon vanilla extract
• 2 3⁄4 cups flour
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon baking soda
• 1  cup 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.