Everyone needs to splurge a little now and then, are you with me? Its time to put that bundt cake pan to work! This cake is so easy, but looks so fancy. The dark chocolate drizzle is the perfect touch to add at the end (it’s all about the presentation 😉 ).
1/2 Cup Softened Butter
1 Cup Sugar
1/2 Cup of Milk
1 Tbs Vanilla Extract
1 tsp Baking Powder
1 1/2 Cup of All-Purpose Flour
2 1/2 Cups of Mini Semi-Sweet Chocolate Chips
1 tsp Salt
Preheat the oven to 350°. Grease the bundt pan with a cooking spray. Whip the butter and sugar together in a mixing bowl until smooth (here is where I like to sing my favorite Devo song…whip it, whip it good! 🙂 ) Add the eggs in one at a time, slowly beating each one thoroughly.
Next add in the milk, vanilla, salt and baking powder. Slowly pour in the flour a little at a time. Stir in the chocolate chips (I love using minis, but use the regular size if you’d like (I mean chocolate is chocolate, right?!). Then spread the mixture into the prepared pan.
*WARNING: Do not bang the pan on the counter or all of the chocolate chips will sink to the bottom.*
Bake for 25-30 minutes until a toothpick comes out clean.
Leave the cake resting in the pan for about 10 minutes. Then take a butter knife and run along the edges of the pan to loosen. Keep those fingers crossed and turn out onto a cooling rack…yay so beautiful! Once completely cooled, melt some dark chocolate with a splash of milk and drizzle away!
I have to say, a perfect dessert for any occasion, and just look at that delicious chocolate drizzle…nothing BUNDT goodness here (hehe, sorry I couldn’t resist!) 😉