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Bundt Cake

I like to make time to prepare this cake for my husband on special occasions. It stays moist for days.

12-16 ServingsPrep: 20 min. Bake: 70 min. + cooling

Ingredients

1 can (16 ounces) chocolate syrup
1 milk chocolate candy bar (5 ounces), broken into chunks
1 cup butter, softened
2 cups sugar
4 eggs
2 teaspoons vanilla extract
2-1/4 cups all-purpose flour
1/2 teaspoon baking soda
1 cup buttermilk
1 cup chopped pecans
FROSTING:
1/4 cup butter, cubed
2 tablespoons baking cocoa
3 tablespoons milk
2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/4 cup chopped pecans

Directions

In a saucepan over low heat, stir chocolate syrup and candy bar until
candy bar is melted; cool. In a large bowl, cream butter and sugar.
Add eggs, one at a time, beating well after each addition. Add
chocolate mixture and vanilla; mix well. Combine flour and baking
soda; add to creamed mixture alternately with buttermilk. Fold in
pecans.

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Bundt Cake (continued)

Directions (continued)

Pour into a greased and floured 10-in. fluted tube pan. Bake at
350° for 70-75 minutes or until a toothpick inserted near the
center comes out clean. Cool for 10 minutes before removing from pan
to a wire rack to cool completely.
For frosting, in a saucepan, melt butter. Stir in cocoa until smooth.
Add milk. Bring to a boil. Remove from the heat. Stir in the
confectioners' sugar and vanilla until smooth. Spread over cake.
Sprinkle with pecans. Yield: 12-16 servings.

Nutrition Facts: 1 serving (1 slice) equals 558 calories, 26 g fat (12 g saturated fat), 94 mg cholesterol, 239 mg sodium, 79 g carbohydrate, 3 g fiber, 6 g protein.