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Source: Taste of Home Cookbook

Milk Chocolate Bundt Cake

Bundt cakes make lovely gifts. They don't need frosting and so are easy to pack and transport, and best of all, they are deliciously moist. This one, flavored with milk chocolate, is a sure winner.

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Serves: 12-14
Prep Time: 15 minutes
Cook Time: 90 minutes
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1 milk chocolate candy bar, (7 ounces)
1/2 cup chocolate syrup
1 cup butter or margarine, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla extract
2 3/4 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
confectioners' sugar, optional

Preheat the oven to 350 degrees F. Grease and lightly flour a 10-inch tube pan.

In a saucepan, heat the candy bar and chocolate syrup over low heat until melted. Set aside to cool.

In a mixing bowl, cream the butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in the reserved chocolate mixture and the vanilla.

In another bowl, whisk the flour with the salt and baking soda. Add to the creamed mixture, alternating with the buttermilk. Pour into the tube pan and smooth the surface to make it even. Bake for 65 to 70 minutes or until a toothpick inserted near the center comes out clean.

Cool in the pan set on a wire rack for 15 minutes. Remove from pan, invert the cake  and cool completely. Dust with confectioners' sugar, if desired.

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