Decadent Double-Chocolate Bundt Cake

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

Preparation

1. 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. 2. Preheat oven to 350°.
3. 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. 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. 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. 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.