Chocolate, chocolate, chocolate–that’s the best part of this easy to bake Milk Chocolate Bundt Cake Recipe! I thought that might just get your attention.
I’m a big fan of Bundt cakes. They just scream “homemade” and “small Indiana town” don’t you think? Either way, it’s no more difficult than mixing ingredients and pouring them into a prepared bundt cake pan. Easy, peasy.
Plus, Bundt Cakes provide plenty of servings so they are great to cut in half, keep some on hand for immediate use, and freeze the other half for later! Or, you can share and make friends in your own Indiana town.
In a saucepan, heat the candy bar and chocolate syrup over low heat until melted; set aside to cool.
In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine flour, salt, and baking soda. Add to the creamed mixture alternately with the buttermilk (or whole milk).
Pour into a greased and floured 10” Bundt pan. Bake 350* for 65 – 70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioner’s sugar.
Jessica Nunemaker is the Owner of Little Indiana.com. More than a website, Little Indiana is a book, "Little Indiana: Small Town Destinations" (IU Press) awarded first place in the "Best in Indiana Journalism for a Nonfiction Book" by the Indiana Chapter of the Society of Professional Journalists. Little Indiana is also a bi-monthly newspaper column in a local paper and a PBS segment on the former Emmy award-winning program, "The Weekly Special."