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

01-the-chocolate.jpg

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.

02-melting-the-chocolate.jpg

In a mixing bowl, cream butter and sugar.

03-butter-and-sugar-are-creamed.jpg

Add eggs, one at a time, beating well after each addition.

04-eggs-are-added.jpg

Stir in chocolate mixture and vanilla.

05-the-chocolate-joins-the-party.jpg

Combine flour, salt and baking soda;

06-dry-ingredients-and-buttermilk.jpg

add to creamed mixture alternately with buttermilk.

07-all-mixed-and-ready-to-bake.jpg

Pour into a greased and floured 10-in. fluted tube pan.

08-in-the-pan-so-now-its-ready-to-bake.jpg

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.

09-cooling.jpg

Remove from pan and cool completely.

10-cooling-some-more-but-out-of-the-pan.jpg

Dust with confectioner’s sugar if desired.

11-dusted-with-confectioners-sugar-and-ready-to-enjoy.jpg

—-

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.