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Decadent Double-Chocolate Bundt Cake

Photo: Howard L. Puckett; Styling: Lydia DeGaris-Pursell
Yield 16 servings (serving size: 1 slice)
Category Winner: Desserts, Cooking Light Ultimate Reader Recipe Contest."The cake has a delicate chocolate flavor, so it's not overpowering. I enjoy the special glaze the most. Although I wrote the recipe to say "cool completely," the cake tastes delicious served slightly warm about a half-hour after you have inverted it from the pan." —Barb Combs, Fort Collins, CO

Ingredients

  • Glaze:
  • 2/3 cup granulated sugar
  • 1/4 cup water
  • 1/4 cup chocolate-flavored liqueur
  • 2 tablespoons butter
  • Cake:
  • 1 1/2 teaspoons canola oil
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 1 1/2 cups granulated sugar
  • 6 tablespoons butter, softened
  • 2 large eggs
  • 2 large egg whites
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour (about 13 1/2 ounces)
  • 1/2 cup unsweetened cocoa
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups 1% low-fat milk
  • 2/3 cup semisweet chocolate minichips
  • 2 tablespoons powdered sugar

Nutrition Information

  • calories 326
  • caloriesfromfat 28 %
  • fat 10.3 g
  • satfat 5.8 g
  • monofat 2.7 g
  • polyfat 0.5 g
  • protein 5.5 g
  • carbohydrate 54.8 g
  • fiber 2 g
  • cholesterol 43 mg
  • iron 1.9 mg
  • sodium 211 mg
  • calcium 59 mg

How to Make It

  1. To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.

  2. Preheat oven to 350°.

  3. To prepare cake, drizzle oil into a 12-cup Bundt pan; coat pan thoroughly with a pastry brush. Sprinkle with 2 tablespoons flour, shaking out excess. Coat prepared pan with cooking spray.

  4. Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes). Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in vanilla.

  5. Lightly spoon 3 cups flour into dry measuring cups; level with a knife. Combine 3 cups flour and next 4 ingredients (through salt), stirring with a whisk. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan. Swirl batter using a knife.

  6. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Immediately pour glaze over cake. Cool cake in pan on a wire rack 30 minutes. Invert cake onto a serving plate; cool completely. Sprinkle with 2 tablespoons powdered sugar.