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Milk Chocolate Bundt Cake

  • Prep Time: 10 min.
  • Cook Time: 1 hr. 5 min.
  • Serves: 12
Taste of Home

Recipe Provided By: Taste of Home

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Average (72 Ratings): 4 out of 5 stars

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Ingredients

  1. 1 (7 ounce) bar milk chocolate candy
  2. 1/2 cup chocolate syrup
  3. 1 cup butter or margarine, softened
  4. 1 1/2 cups sugar
  5. 4 eggs
  6. 1 teaspoon vanilla extract
  7. 2 3/4 cups all-purpose flour
  8. 1/2 teaspoon salt
  9. 1/2 teaspoon baking soda
  10. 1 cup buttermilk
  11. 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

Cooking Directions

  1. In a saucepan, heat the candy bar and chocolate syrup over low heat until melted; set aside to cool.
  2. 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.
  3. 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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Average (72 Ratings): 4 out of 5 stars

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6 reviews

Most Helpful Reviews

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  • Nice cut and come again cake!

    lovetobake - April 3, 2007 10:15:15 PM PST
    Cake 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 PST
    You 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 PST
    instead 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 PST
    I 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 PST
    It 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.

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