Black Magic Cake

Although I clipped this from an old Good Housekeeping magazine, I found much the same recipe online, described as a "triple chocolate Bundt cake with chocolate syrup, cocoa powder and eight Milky Way bars…decadent, heavenly and seriously chocolatey!"

Yield: 16 to 20 servings

Ingredients

• 1 cup butter or margarine, cut up
• 3/4 cup chocolate syrup (such as Hershey's)
• 8 (2.05-ounce) chocolate-covered caramel and nougat bars (such as Milky Way)
• 2 cups sugar
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• 2 1/2 cups all-purpose flour
• 3/4 cups unsweetened cocoa
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

1. Preheat the oven to 325 degrees F. Grease 12-cup Bundt pan (or spray generously with no-stick cooking/baking spray).
2. In a 4-quart microwave-safe bowl, combine the butter, syrup and candy bars. Heat for 5 to 5 1/2 minutes on Medium (50% power), whisking once. Whisk until smooth.
3. Transfer this mixture to a larger bowl; whisk in the sugar, then whisk in the buttermilk, vanilla extract and eggs. Stir in flour, cocoa, salt, and baking soda. Scrape the batter into the prepared pan.
4. Bake for 1 hour and 30 to 40 minutes or until a wooden pick inserted in the center comes out almost clean.
5. Cool cake in pan on a wire cooking rack for 10 minutes, then loosen from the pan and invert onto the rack to finish cooling.

Attribution

Good Housekeeping magazine, credited to Harrigan's Restaurant in Lubbock, Texas; posted on KRT by LuAnn.