Dutch process cocoa makes this tender cake exceptionally dark and rich.
Oxmoor House JANUARY 2008
Preheat oven to 350°.
Heavily coat a 12-cup nonstick Bundt pan with baking spray; set aside.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 5 ingredients in a medium bowl. In a large bowl, beat eggs and next 5 ingredients with a mixer at medium speed 1 minute or until just combined. Add flour mixture to egg mixture; beat at high speed 1 minute. Stir in chocolate mini-chips.
Pour batter into prepared pan. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 15 minutes on a wire rack. Remove cake from pan; cool completely on wire rack. Dust with powdered sugar.
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