Double chocolate Bundt cake

Lynnda Cloutier


Points value: six
Dutch process cocoa makes this tender cake exceptionally dark and richSource: Unknown

pinch tips: How to Use Hand & Stand Mixers




baking spray with flour
1 3/4 cup flour
1 cup granulated sugar
3/4 cup dutch process cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
two large eggs
1 cup low-fat buttermilk
2/3 cup packed brown sugar
2/3 cup strong brewed coffee
1/4 cup canola oil
1 tablespoon vanilla extract
1 cup semi sweet chocolate mini chips
fresh raspberries, optional

Directions Step-By-Step

preheat oven to 350°.Heavily coat a 12 cup nonstick Bundt pan with baking spray. Set aside.
Lightly spoon flour into dry measuring cup. Level with a knife. Mix flour and next five ingredients in medium bowl. In a large bowl, beat eggs and next five ingredients with a mixer at medium speed one minute or just until mixed. Add flour mixture to egg mixture. Beat at high speed one minute. Stir in chocolate Mini chips.
Pour batter into prepared pan. Bake at 350° 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Remove cake from pan. Cool completely on wire rack. Dust with powdered sugar. Garnish with raspberries if desired. Serves 16.

About this Recipe

Course/Dish: Cakes