Milk Chocolate Bundt Cake


Milk Chocolate Bundt Cake

Nutritional Facts
Serving Size: 
1/2 inch piece (1/20th of cake)
Calories from Fat: 
118.79kcal
Calories: 
270
Total Fat: 
13.36g
Saturated Fat: 
8.12g
Cholestrol: 
70.51mg
Sodium: 
193.84mg
Dietary Fiber: 
0.76g
Total Carbohydrate: 
35.30g
Sugars: 
21.83g
Protein: 
4.26g
Calcium: 
36.89mg
Total Time: 1 hour, 15 minutes
Prep Time: 15 minutes
Cook Time: 1 hour
Source: 
Makers of LACTAID® Brand Products

Milk chocolate bundt cake is kept tender and moist with chocolate milk as the secret ingredient!

Yields/Serves: 
20
servings
Ingredients: 
7 ounces milk chocolate candy bar or morsels
1/2 cup chocolate syrup
1 cup butter, softened
1 1/2 cups sugar
4 eggs
1 teaspoon vanilla
2 3/4 cups all purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup LACTAID® Chocolate Lowfat Milk
  1. Preheat oven to 350 degrees F. Grease and lightly flour a 10-inch bundt pan. Set aside.
  2. Melt chocolate with chocolate syrup in a small saucepan over low heat. Set aside.
  3. Cream butter and sugar together until light and fluffy. Add eggs, one at a time. Mix well after each addition. Add vanilla and chocolate mixture. Mix well.
  4. Add flour, salt and baking soda. Mix well. Add LACTAID® Chocolate Milk and stir until well blended.
  5. Pour batter into prepared bundt pan. Bake in preheated 350 degrees F oven 60 to 70 minutes or until a toothpick inserted near the center comes out clean. Remove cake from oven and cool on a wire rack 15 to 20 minutes. Invert pan to place cake on a serving platter and cool completely. Dust with powdered sugar as a garnish, if desired.