Chocolate Bundt Cake

Description

• Makes a 10 inch cake.
• Source: USDA

Ingredients

Cake

• 4 ounces sweetened chocolate
• ⅓ cup water
• ⅔ cup butter, or shortening or margarine
• 1¼ cups sugar
• 3 eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• ½ teaspoon salt
• ⅔ cup sour milk (Use 2 teaspoons vinegar or lemon juice with enough sweet milk to make 2/3 cup. Let mixture stand 5 minutes before using in recipe)

Glaze

• 1 cup powdered sugar
• ¼ cup baking cocoa
• ¼ cup butter or margarine, melted
• 1 tablespoon water, approximate

Directions

1. Preheat oven to 350°F. Grease and flour a 10 inch Bundt pan.
2. Melt chocolate in the water. Cool. Mix butter (or margarine or shortening) until creamy. Add eggs, one at a time, beating well after each. Add vanilla and the chocolate mixture.
3. Pour batter into the prepared cake pan.
4. Bake 45 to 50 minutes or until the cake surface springs back when touched lightly. Cool 10 minutes in pan on rack. Remove from pan and complete cooling on rack.

Glaze

1. Mix powdered sugar and cocoa together until well blended. Add butter or margarine and beat well. Add enough water to obtain a good spreading consistency.
2. Spread glaze over cooled cake allowing some of the glaze to drizzle down the side of the cake.