Shelly's Recipe

DOUBLE-CHOCOLATE BUNDT CAKE

Category: Cakes

Glaze
2/3 cup granulated sugar
1/4 cup water
1/4 cup chocolate-flavored liqueur
2 tbsp butter

Cake
1 1/2 tsp canola oil
2 tbsp flour
nonstick cooking spray
1 1/2 cups granulated sugar
6 tbsp butter, softened
2 large eggs
2 large egg whites
2 tsp vanilla extract
3 cups flour
1/2 cup unsweetened cocoa
1 tsp baking powder
1/2 tsp baking soda and kosher salt
1 1/2 cups low-fat milk
2/3 cup dark chocolate chunks
2 tbsp powdered sugar

To prepare glaze, combine sugar, water liqueur and butter in small saucepan. Bring to boil over medium-high heat, stirring constantly. Cool completely.

Preheat oven to 350. To prepare cake, drizzle oil into Bundt pan. Coat pan thoroughly with pastry brush. Sprinkle with 2 tbsp flour, shaking out excess. Coat prepared pan with nonstick cooking spray.

Place 1 1/2 cups granulated sugar and 6 tbsp butter in large bowl; beat with mixer at medium speed until well blended. Add eggs and egg whites, one at a time, beating well after each addition. Beat in vanilla.

Combine 3 cups flour, cocoa, baking powder, baking soda, and salt by stirring with whisk. Add flour mixture and milk alternately to sugar mixture. Mix after each addition and beat for 2 minutes. Fold in dark chocolate chunks. Spoon batter into prepared pan. Swirl batter using a knife.

Bake at 350 for 45 minutes or until wooden pick inserted in center comes out clean. Immediately pour glaze over cake. Cool cake in pan on wire rack for 30 minutes. Invert cake onto serving plate and cool completely. Sprinkle with powdered sugar and serve.