Milk Chocolate Bundt Cake
- Prep Time 10 min.
- Cook Time 1 hr. 5 min.
- Serves 12
Recipe Provided By: Taste of Home
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1. Ingredients
- 1 (7 ounce) bar milk chocolate candy
- 1/2 cup chocolate syrup
- 1 cup butter or margarine, softened
- 1 1/2 cups sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup buttermilk
- Confectioners' sugar (optional)
Nutrition Info
Per Serving
- Calories: 509 kcal
- Carbohydrates: 71 g
- Dietary Fiber: 1 g
- Fat: 22 g
- Protein: 7 g
- Sugars: 46 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- In a saucepan, heat the candy bar and chocolate syrup over low heat until melted; set aside to cool.
- In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.
- Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired.
Yield: 12 servings
3. Still Hungry?
Try this recipe for a moist mild chocolate cake that cuts cleanly and doesn't need frosting. This scrumptious snack cake travels very well, so it's a snap to share anywhere.
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Most Helpful Reviews
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Nice cut and come again cake!
lovetobake - April 3, 2007 10:15:15 PM PSTCake is moist and dense without being too heavy or sweet. I covered it with a chocolate glaze because some parts stuck to the pan and didn't look nice; so the glaze helped to hide the patches. It keeps very well!
5 of 5 found this review helpful.
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No flour on cake - other solution
Kaye - May 11, 2007 09:32:05 AM PSTYou can also use cocoa powder instead of flour when you grease and flour the pan - it prevents the cake from sticking and doesn't leave white powder on your chocolate cake!
4 of 4 found this review helpful.
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no flour marks from coating pan solution!
friend2canines - May 11, 2007 08:17:41 AM PSTinstead of using flour to coat your pan - use the cake mix. I use a non-stick cooking spray & 1-2 tablespoons of the cake mix. When you remove your cake it will be "spot free".
Good luck and happy baking!4 of 4 found this review helpful.
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Milk Chocolate
zapanta_david - June 1, 2008 11:28:40 AM PSTI made this cake twice following the instructions to a " T ". Both times the cake came out DRY. Can anyone tell me what I can do to make sure it is somewhat moist the next time?.... Until then I will not make this cake again.
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It blew up
Julia D - March 5, 2008 12:25:20 PM PSTIt tastes great, but gets no points for my having to clean the oven. It literally exploded. I did everything right, followed the recipe exactly, and even double-checked the oven temp.
But, alas and alak, about a quarter of it is lying in a puddle of burned chocolate on the bottom of my oven. I was able to get the rest of the cake out of the pan, and it will be a great family desert, and I will try it again. Because I've never had a cake explode. I need to see if I can do it twice.Was this review helpful to you? Yes - No Report Abuse
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