Romolo Milk Chocolate Bundt Cake
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Drizzle this milk chocolate beauty with vanilla icing or pour Romolo Decadent Chocolate supreme topping onto desert plates and lay the cut pieces on the syrup.
Heat oven to 350°. Put Romolo milk chocolate chunks and Romolo chocolate topping in a microwave-safe bowl and microwave on medium 3 to 5 minutes, stirring every two minutes. Stop microwaving when chunks are melted just enough to stir into syrup. Or, place both in saucepan and melt over low heat, stirring constantly. Set aside to cool. Cream butter and sugar in a large mixing bowl. Add eggs one at a time, beating mixture well after each addition. Stir in melted chocolate mixture and vanilla. In a separate bowl, whisk together flour, salt, cinnamon and baking soda. Add to batter alternately with buttermilk, beating well. Pour into a greased and floured 10-inch fluted tube pan (bundt pan). Do not overfill pan—pour any excess batter into loaf pan and bake alongside bundt pan. Bake 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on rack for 15 minutes. Remove from pan and cool completely before icing or serving. Vanilla Icing (optional) Mix together 1 cup confectioner’s sugar, ½ tsp. vanilla extract and 1 to 2 tbs. milk until icing is thick, but can be drizzled. Use spoon or fork to drizzle over cooled cake. |
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