Chocolate Bundt Cake w/ Milk Chocolate Frosting
Serves: 16
Total Time: 1 hr 15 min
Ingredients:
- 2 cup(s) all-purpose flour
- 1 cup(s) unsweetened cocoa
- 1 1/2 teaspoon(s) baking soda
- 1/4 teaspoon(s) salt
- 3/4 cup(s) (1 1/2 sticks) butter or margarine, softened
- 1 cup(s) packed brown sugar
- 1 cup(s) granulated sugar
- 3 large eggs
- 2 teaspoon(s) vanilla extract
- 1 1/2 cup(s) low-fat milk
Frosting
- 1/3 cup(s) unsweetened cocoa
- 1/3 cup(s) boiling water
- 1 cup(s) (2 sticks) butter or margarine, softened
- 2 tablespoon(s) confectioners' sugar
- 12 ounce(s) semisweet chocolate, melted and cooled
Directions:
1. Prepare Bundt Preheat oven to 350°F. Grease bundt pan Dust pan with flour.
2. In a bowl combine flour, cocoa, baking soda, and salt. set aside.. In large bowl, with mixer at low speed, beat butter and brown and granulated sugar until blended. Increase speed to high; beat 5 minutes or until fluffy, occasionally scraping bowl with rubber spatula. Reduce speed to medium-low; add eggs, 1 at a time, beating well after each addition. Beat in vanilla until blended. Add flour mixture alternately with milk, beginning and ending with flour mixture; beat just until batter is smooth, occasionally scraping bowl with rubber spatula.
3. Spoon batter in prepared pan. Bake 22 to 25 minutes or until toothpick inserted in center of cake comes out clean. Cool in pan on wire racks 10 minutes. With small knife, loosen cake from sides of pan; invert onto wire rack. Carefully remove cool completely, about 45 minutes. Bring to room temperature before frosting cake.
4. Meanwhile, prepare frosting: In small bowl, combine cocoa and boiling water, stirring until smooth. In large bowl, with mixer at medium-high speed, beat butter and confectioners' sugar 5 minutes or until fluffy. Reduce speed to medium-low; add melted chocolate, then cocoa mixture, beating until smooth and occasionally scraping bowl with rubber spatula. If frosting is too runny, refrigerate until just stiff enough to spread. Assemble cake on cake dish: Spread frosting over sides and top of cake. And serve