Ingredients Jump to Instructions ↓

  1. 1/2 cup 55g / 1.9oz Chocolate chips

  2. 2/3 cup 131g / 4.6oz Shortening

  3. 1 cup 198g / 7oz Sugar

  4. 4 Eggs

  5. 2 cups 125g / 4.4oz Cake flour - sifted

  6. 3 teaspoons 15ml Baking powder

  7. 1 teaspoon 5ml Salt

  8. 1/2 cup 118ml Milk

  9. 1 teaspoon 5ml Vanilla extract

Instructions Jump to Ingredients ↑

  1. Melt chocolate over hot water; set aside. Cream shortening and sugar thoroughly. Add eggs, one at a time, beating after each addition. Add sifted dry ingredients alternately with combined milk and vanilla.

  2. Beat until smooth after each addition. Mix melted chocolate with 1/2 of the batter. Pour 1/3 of the plain batter into greased and floured 9-cup Mini-Bundt pan. Pour half of chocolate batter on top of the plain. Repeat, finishing with plain batter. Cut a zigzag pattern through the batter with a knife.

  3. Bake at 350F for 35-40 min.

  4. Cool 15 minutes before removing from pan. Sift confectioners' sugar lightly over top.


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