This moist chocolate cake combines chocolate syrup and milk chocolate for extra chocolate flavor.
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1 cup Land O Lakes® Butter, softened
1 cup sugar
4 large Land O Lakes® Eggs
1 tablespoon vanilla
1/2 cup chocolate-flavored syrup
1 (8-ounce) milk chocolate bar, broken into pieces, melted
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 cup buttermilk
1 cup sweetened flaked coconut
1 cup chopped pecans
1/2 cup semi-sweet chocolate chips
2 tablespoons water
1 tablespoon Land O Lakes® Butter
1/3 cup powdered sugar
1/4 teaspoon vanilla
*Substitute semi-sweet chocolate baking bar.
**Substitute 1 tablespoon vinegar or lemon juice and enough milk to equal 1 cup; let stand 5 minutes.
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 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. Add flour and baking soda, alternately with buttermilk. Beat at low speed after each addition until well mixed. Stir in coconut and pecans.
Pour batter into prepared pan. Bake 55-65 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; remove from pan to cooling rack placed over waxed paper.
Combine chocolate chips, water and butter in bowl. Microwave 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.
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