What You Need:
3 C flour
1/4 t baking powder
1/4 t baking soda
1/4 t salt
2 3/4 C sugar
1/2 C canola oil
5 eggs
1 C buttermilk
2/3 C + 4 T chocolate syrup, divided
1 1/2 t vanilla, divided
3 T butter, room temperature
1/2 C powdered sugar
How to Make It:
Place the oven temperature on 325 and allow the oven to heat while preparing the batter.
Grease and flour a bunt pan and set aside.
Place the flour into a mixing bowl.
Add in the baking powder, baking soda and salt.
Toss the ingredients together until combined.
In a separate mixing bowl combine the sugar and oil.
Beat with an electric mixer on medium speed just until the sugar is moistened, about 1 minute.
Add the eggs one at a time, beating after each egg is added.
After the last egg is added continue beating 1 minute or until the batter is smooth.
Alternating back and forth beat in the flour mixture and the buttermilk.
Add the 2/3 C of chocolate syrup and 1 t of vanilla and continue beating until thoroughly combined.
Spread the batter evenly into the bundt pan.
Bake 1 hour or until a toothpick inserted in the center comes out clean.
Remove and allow the cake to cool 15 minutes.
Remove the cake from the pan and place on a serving platter to continue cooling.
Place the butter in a bowl and beat with the mixer on medium speed 45 seconds.
Add in the powdered sugar and continue beating until well combined.
Beat in 2 T of the chocolate syrup and the remaining vanilla until completely incorporated into the icing.
Pour the icing over the top of the cake.
Drizzle the remaining 2 T of chocolate syrup over the icing before cutting.
Serves: 8
