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Bundt Cake

 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 McCormick® Pure 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 McCormick® Pure 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

2 of 2

Bundt Cake (continued)

Directions (continued)

  • pecans.
  • 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.
Nutritional 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.