{image and recipe via southern living}
Dark Chocolate Bundt Cake
Ingredients
8 ounces semisweet chocolate, coarsely chopped
1 (16-oz.) can chocolate syrup
1 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
garnish: icing (see below), fresh berries
Directions
1. Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir in chocolate syrup until smooth.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan.
4. Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish, if desired.
White Icing
Makes about 3/4 cup
Ingredients
2 cups powdered sugar
3 to 4 Tbsp. milk
1 teaspoon vanilla extract
Directions
1. Stir together all ingredients until smooth.
Ingredients
8 ounces semisweet chocolate, coarsely chopped
1 (16-oz.) can chocolate syrup
1 cup butter, softened
2 cups sugar
4 large eggs
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
garnish: icing (see below), fresh berries
Directions
1. Melt chocolate in a microwave-safe bowl at HIGH for 30-second intervals until melted (about 1 1/2 minutes total). Stir in chocolate syrup until smooth.
2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
3. Sift together flour, baking soda, and salt. Add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla and melted chocolate just until blended. Pour batter into a greased and floured 14-cup Bundt pan.
4. Bake at 325° for 1 hour and 20 minutes or until a long wooden pick inserted in center comes out clean. Cool cake in pan on a wire rack 15 minutes; remove from pan to wire rack, and let cool 30 minutes or until completely cool. Garnish, if desired.
White Icing
Makes about 3/4 cup
Ingredients
2 cups powdered sugar
3 to 4 Tbsp. milk
1 teaspoon vanilla extract
Directions
1. Stir together all ingredients until smooth.
3 comments:
Congratulations on your new pan! After the dark chocolate cake try my coffee cake...
http://jacolynmurphy.blogspot.com/2009/06/white-trash-vs-grandma-murphys-coffee.html
That looks delicious it combines so many of my faves!
Looks deelish!! Ok, I'm gonna share my SECRET Chocolate Bundt Cake recipe with you. I ALWAYS get compliments on it. You can try it the next time you break out your pan....
1 box Chocolate Fudge Cake Mix
1 box instant vanilla pudding
12 oz bag semi sweet choc chips
8 oz sour cream
Make cake mix according to box recipe (meaning add the water, oil & eggs) then add the pudding, choc chips and sour cream. Mix well and pour into greased bundt pan. Bake at temperature listed on box for 1 hour. That's it! Serve with vanilla ice cream. Or raspberries. Yummy!
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