This moist chocolate cake combines chocolate syrup and milk chocolate for extra chocolate flavor.
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Cake
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
Glaze
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.
STEP 1
Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch angel food cake (tube) pan; set aside.
STEP 2
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.
STEP 3
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.
STEP 4
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.