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You get your chocolate two ways in this
simple bundt cake — cocoa in the cake, and melted chocolate
in the glaze. Clearly, a glass of milk is needed.
Cocoa Bundt Cake
- 1 2/3 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsweetened baking cocoa
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2 large eggs
1/2 cup vegetable shortening, melted
1 1/2 cups buttermilk
1 teaspoon vanilla extract
1/2 cup water
1/4 cup granulated sugar
1 cup semisweet chocolate chips
- Preheat oven to 350°F (175°C);
grease and flour a 10-inch Bundt pan.
- Combine flour, first addition of sugar,
baking cocoa, baking soda, baking powder and salt. Stir in eggs,
melted shortening, buttermilk and vanilla. Beat on low speed
with an electric mixer until well blended; increase speed to
high and beat for 3 minutes, occasionally scraping down sides
of bowl.
- Pour into prepared pan. Bake for 50 to
55 minutes or until cake springs back when pressed lightly. Cool
for 10 minutes in pan; remove from pan and cool completely on
wire rack. Meanwhile, prepare the glaze.
- Glaze: Combine water and second addition
of sugar in a small saucepan; bring to a full boil and cook,
stirring constantly, until sugar is dissolved. Remove from the
heat; add chocolate chips, stirring until chips are melted and
mixture is smooth. Drizzle over cooled cake.
Makes 12 servings.
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