Harrigan's Black Magic Cake

This recipe is from Harrigan's in Lubbock, Texas. This heavenly cake needs only powdered sugar on top.

Prep: 25 min plus cooling | Cook: about 1 1/2 hr | Yield: 20 servings

Ingredients

• 1 cup butter or margarine, cut up
• 3/4 cup chocolate syrup
• 8 (2.05 ounce) chocolate-covered caramel-and-nougat bars (Milky Way), cut up
• 2 cups sugar
• 1 cup buttermilk
• 1 teaspoon vanilla extract
• 4 large eggs, lightly beaten
• 2 1/2 cups all-purpose flour
• 3/4 cup unsweetened cocoa
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda

Instructions

1. Heat the oven to 325 degrees F. Grease a 12 cup Bundt pan.
2. In a 4 quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on medium (50% power), whisking once. Whisk until smooth.
3. Whisk in sugar, then buttermilk, vanilla extract and eggs.
4. Stir in the flour, cocoa, salt and baking soda.
5. Pour batter into pan.
6. Bake for 1 hour 30 to 40 minutes or until wooden pick inserted in center comes out almost clean.
7. Cool in pan on wire rack for 10 minutes.
8. Loosen cake from pan; invert onto rack to cool.

Nutrition

Per serving: 375 calories, 5g protein, 57g carbohydrates, 16g total fat (9g saturated), 2g fiber, 71mg cholesterol, and 295mg sodium

Attribution

Submitted to Recipe Goldmine by Stephanie Gustafson.