Black Magic Cake

"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."
photo by a user photo by a user
Ready In:
1hr 55mins




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

Questions & Replies

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  1. This is, hands down, the BEST chocolate cake I have ever tasted or made in my entire life.<br/><br/>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. <br/><br/>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.
  2. 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.
  3. This is the most amazing chocolate cake ever! The buttermilk and milkyway bars give it a really unique flavor.


I am retired and live in a small town, I am partailly disabled so I do a lot of setting, my passion is garage sales where I look for old glass pieces and cook books. I own over five hundred cookbooks and I read them like I would read a novel.
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