- Cooking Time: 50 minutes
- Preparation Time: 25 minutes
BackstoryThis is a wonderful little bundt cake that I made for my Mom's bithday today! It comes from the Better Homes & Garden's New Cookbook. There is a recipe for an icing to go with this cake, but I didn't have all of the ingredients. So I just took a can of Pillsbury chocolate frosting and melted it & drizzled that over the cake...it worked just as well!
*To make sour milk, just add a tablespoon of lemon juice to regular milk.
*To grease the bundt pan, I just used a non-stick cooking spray made for baking.
*I used regular salted butter for this recipe, so I omitted the salt.
- 3/4 cup butter, softened
- 2 eggs
- 2 3/4 cups all-purpose flour
- 1 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt*
- 1 1/2 cups sugar
- 2 tsp. vanilla extract
- 1 1/4 cups buttermilk or sour milk*
- 2/3 cup chocolate-flavored syrup (I used Hersey's chocolate syrup)
- Preheat oven to 350 F.
- Allow butter and eggs to stand at room temperature for 30 minutes; meanwhile, grease and lightly flour a 10-inch bundt pan.*
- In a medium bowl stir together flour, bakng powder, baking soda, and salt*; set aside.
- In a large mixing bowl beat butter with an electric mixer on low to medium speed about 30 seconds; add sugar and vanilla and beat until fluffy.
- Add eggs 1 at a time, beating on low to medium speed 1 minute after each addition and scraping bowl frequently.
- Alternately add flour mixture and buttermilk (or sour milk) to butter mixture, beating on low speed after each addition just until combined; reserve 2 cups of the batter.
- Pour remaining batter into prepared pan.
- In a small mixing bowl combine chocolate syrup and reserved 2 cups of batter; beat on low speed until well combined.
- Pour chocolate batter over vanilla batter in pan; do not mix.
- Bake in oven about 50 minutes or until wooden toothpick inserted near center comes out clean; cool 15 minutes on wire rack.
- Remove from pan; cool completely on wire rack; drizzle with icing.