Double Chocolate Bundt Cake

Time for another birthday!
Last week it was Elaine's...our fabulous accountant.



I found a recipe for a Chocolate Bundt Cake in a Southern Living magazine. It called for 8 ounces of semi-sweet chocolate and a can of Hershey's Chocolate Syrup. Now, I realize that, for many people - that is enough chocolate. But not for this crowd.

I swapped out the Hershey's Syrup for 12 ounces

of Euphoria Chocolate Sauce (made locally but I'm sure they would be happy to ship some to you.) The container is 14 ounces but I just put in 12 ounces so I had a little left for myself. (Shhhh!)

I guess Elaine liked it. Here she is with her second piece.
(You might notice that it was too late to go knocking on my neighbor's door for her Bundt Cake Pan so I used a Tube Pan that I had. Not quite as elegant - but we're more about taste than presentation around here)

Double Chocolate Bundt Cake

1 – 8 ounce box of semi-sweet chocolate baking squares
1 – 16 ounce can of Hershey Chocolate Syrup (or 12 ounces of Euphoria Chocolate Sauce)
2 – sticks softened butter
4 – large eggs
2 ½ cups all-purpose flour (measured with Pewter Measuring Cups, of course!)
½ tsp. baking powder (measured with Pewter Measuring Spoons, we hope!)
¼ tsp. salt
1 cup buttermilk
1 tsp. vanilla extract

Garnish: Powdered Sugar or Cocoa Powder

*Preheat over to 325 degrees
*Melt chocolate and butter over low-heat in a saucepan. Stir in chocolate syrup or sauce until smooth.
*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.
*Sift together baking flour, baking soda, and salt. Add to butter mixture alternatively with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
*Stir in vanilla and melted chocolate mixture just until blended.
*Pour batter into a greased and floured 14 cup Bundt pan.
*Bake at 325 degrees for 1 hour and 20 minutes or until a long, thin cake tester comes out clean.

*Let cool for 15 minutes. Then turn out and sprinkle with confectioner's sugar or cocoa.

*Devour!