Chocolate Bundt Cake

Happy birthday T. Although this isn't the traditional birthday cake that I make on everyone's birthday, it is an absolutely delicious cake. This is one cake that disappears every single time I make it. I'm usually just a follow-the-recipe kind of person, but I created this one by combining and adapting elements from several different cakes. It's the only recipe I've developed and written down. Hope everyone enjoys it. The only complaint I've heard is that it is too chocolately. Go figure!

Chocolate Bundt Cake

3/4 cup cocoa
3/4 cup hot water
1-1/2 teaspoon vanilla

3/4 cup shortening
1-3/4 cup sugar
3 eggs

2-1/4 cups flour
1-1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

1/2 cup soy milk
1 package instant chocolate pudding
1/2 cup chocolate chips

Preheat oven to 350 degrees. Grease bundt pan with shortening and coat with flour or bread crumbs. Set aside.

Mix cocoa, water and vanilla together and set aside. Cream shortening and sugar. Add eggs and continue mixing.

Mix flour with baking soda, baking powder and salt. Add to the creamed mixture alternately with the liquid cocoa mixture and the soy milk. Add instant pudding and stir just till mixed. Stir in chocolate chips. Pour into prepared bundt pan.

Bake for 35 to 45 minutes. (check with toothpick). Don’t over cook, it should be moist. Let cool for 20 minutes or so and invert.

Chocolate Glaze
1/4 cup cocoa
3 tablespoons water
2 tablespoons margarine
2 tablespoons corn syrup
2 cups powdered sugar
1/2 teaspoon vanilla

Stir cocoa, water, margarine and corn syrup together over low heat until smooth. Removed from heat and add sugar and vanilla. Stir till smooth. Spoon over warm or cool cake. If mixture is too thick, add a little (1/2 teaspoon at a time) water. Let extra glaze pool in the center of the cake.

For a special occasion, sprinkle just-poured chocolate glaze with colored sprinkles, chopped nuts, shaved chocolate or coconut flakes.