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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.
Nutritional Facts 1 serving (1 slice) equals 423 calories, 20 g fat (12 g saturated fat), 100 mg cholesterol, 338 mg sodium, 57 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Milk Chocolate Bundt Cake in Taste of Home April/May 1999, p33
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Reviewed on Feb. 17, 2011 by l2bake
This cake was absolutely delicious! I thought it got moister the longer it got! Loved it!
Reviewed on Dec. 13, 2010 by mchenryed
This was a pretty simple recipe to make. I used skim milk and had good results and the cake tasted right on. I'd probably recommend adding a frosting to the cake, otherwise it is a little bland. Otherwise, I really liked this cake and plan on making it again.
Reviewed on Jan. 14, 2010 by sharij2154
THIS IS THE SAME AS THE HERSHEY BAR CAKERECEIPE
THIS IS THE SAME AS THE HERSHEY BAR CAKE
RECEIPE
Reviewed on Jul. 25, 2009 by Laura2009
I made this cake for a picnic. I wanted something that traveled well in the summer weather and was delicious without glaze or frosting. This cake was perfect! I folded in chocolate chips to make it extra special.
Reviewed on May. 04, 2009 by beercatgirl
I am allergic to buttermilk.Can I use regular milk for this recipe?Thanksbeercatgirl
I am allergic to buttermilk.Can I use regular milk for this recipe?Thanks
beercatgirl
Reviewed on Jun. 11, 2008 by Matt_and_Pipers_Mom
This is by far the best cake I have ever had in my life. It is so good I can hardly stand it!!! I've been making it since I first saw it in TOH a few years ago. THANK YOU to the the submitter for this recipe!! P.S. Don't be afraid to use a bit more chocolate...I use a couple extra ounces of candy bar since I buy the bigger Cadbury bars.
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