Milk Chocolate Bundt Cake

The recipe came from the Taste of Home Baking cookbook

1 milk chocolate candy bar, (7 ounces) (I used semi-sweet because that’s what I had)
1/2 cup chocolate syrup (I used dark chocolate syrup because that’s what I had)
1 cup butter, softened
1-1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 cup buttermilk
confectioners’ sugar, optional


The chocolate. Yes, that’s ghiradelli. Yummmmm!

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 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 confectioner’s sugar if desired.



I thought the cake was very disappointing. Now granted, chocolate cake isn’t my favorite thing ever, but still. This seemed very blah to me. Official taste-tester Rob didn’t care for it either (too chocolaty for him, the crazy man). Official taste-tester Jennifer thought it just ok as well. Was it the change of chocolate types? I can’t see that making that big of a difference honesty. Was it the lack of frosting? Quite possibly. A dusting of confectioners sugar just doesn’t get it done for Sheila.