Publisher Photo
Publisher Photo
I like to make time to prepare this cake for my husband on special occasions. It stays moist for days.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 70 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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.
Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-75 minutes or until a toothpick inserted in 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.
Originally published as Milk Chocolate Bundt Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p58

Nutritional Facts

1 slice: 558 calories, 26g fat (12g saturated fat), 94mg cholesterol, 239mg sodium, 79g carbohydrate (60g sugars, 3g fiber), 6g protein.

  • 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
  1. 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.
  2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  3. 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.
Originally published as Milk Chocolate Bundt Cake in Taste of Home's Holiday & Celebrations Cookbook Annual 2006, p58

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MY REVIEW
Grandpa likes cakes User ID: 8978530 257633
Reviewed Dec. 3, 2016

"My cake stays moist for days as well"

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