Milk Chocolate Bundt Cake

I love sweets. This is a bit of a problem, especially since I’m working my tush off with Ms. Jillian Michaels. I figure I need to splurge once in a while {right?!}.

I chose this recipe primarily to use up an embarrassing amount of milk chocolate that has collected in the kitchen pantry. I used this easy recipe, and I had all of the ingredients on hand. Sadly, I didn’t think to take photographs until the final product was finished.

Ingredients:

  • 7 ounces milk chocolate
  • 1 cup butter, softened
  • 1-1/2 cups sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2-3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • Confectioners’ sugar, optional
Instructions:
  • Pre-heat oven to 350 degrees
  • In a microwave, melt chocolate; stir until smooth. Set aside to cool.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla.
  • Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Pour into a greased and floured 10-in. fluted tube pan {bundt cake pan}.
  • Bake for 50-60 minutes or until a toothpick inserted near the center comes out clean.
  • Cool in pan on a wire rack for 15 minutes.
  • Remove from pan and cool completely.
  • Note: Instead of dusting with confectioners’ sugar, I melted a bit more chocolate and drizzled on top of the cake. 
Enjoy!
xoxo,
PJ
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