This moist chocolate cake combines chocolate syrup and milk chocolate for extra chocolate flavor.
Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch angel food cake (tube) pan; set aside.
Combine 1 cup butter and sugar in large bowl; beat at medium speed until creamy. Add eggs and vanilla; continue beating until well mixed. Add chocolate syrup and melted chocolate bar; continue beating until well mixed. Reduce speed to low; add flour and baking soda, alternately with buttermilk. Beat well after each addition. Stir in coconut and pecans.
Pour batter into prepared pan. Bake for 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to wire cooling rack placed over waxed paper.
Meanwhile, combine chocolate chips, water and butter in small microwave-safe bowl. Microwave on HIGH (100% power) 45 seconds; stir. Continue microwaving in 15 second intervals until mixture is melted and smooth. Add powdered sugar and vanilla; stir until well mixed. Spoon glaze over warm cake.
*Substitute semi-sweet chocolate baking bar.
**Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.
Dietary Fiber: 3g
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This recipe was reprinted from landolakes.com. http://www.landolakes.com/recipe/3460
© 2013 Land O'Lakes, Inc.
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