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Double Chocolate Bundt® Cake
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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.

How to make

  1. STEP 1

    Heat oven to 325°F. Grease and flour 12-cup Bundt® pan or 10-inch angel food cake (tube) pan; set aside.

  2. 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.

  3. 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.

  4. 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.

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