Milk Chocolate Bundt Cake
serves 12 – 14

1 (7 oz) milk chocolate candy bar
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 flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk (I used whole milk)
confectioner’s sugar for dusting, optional

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.

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