Cocoa Bundt® Cake
This cake has double the chocolate going for it. Clearly, a glass of milk is called for as an accompaniment.
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.