Nothing beats a Bundt for a crowd-pleaser, especially this simple from-scratch delight drizzled with melty frosting.
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- 2 1/2 c. all-purpose flour
- 3/4 c. unsweetened cocoa powder
- 1 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. salt
- 1 c. butter softened
- 2 c. packed dark brown sugar
- 5 eggs
- 2 tsp. vanilla extract
- 1 1/2 c. buttermilk
- 1 c. canned vanilla frosting slightly melted
- Assorted berries (optional)
Heat oven to 350°F. Butter and flour 13-cup Bundt pan. Mix first 5 ingredients. On medium-high speed, beat butter and sugar until fluffy. On low speed, beat in eggs, then vanilla.
Alternately beat in flour mixture with buttermilk. Transfer to pan. Bake until pick inserted into center comes out clean, 50–60 min. Cool 30 min. Transfer to rack; cool. Serve drizzled with frosting. Top with berries.
This recipe originally appeared in our print magazine.