Amanda Hocking's book Switched turned six years old she didn't want a birthday party. She didn't want the chocolate cake her mother made her either. "No, no, no! It's my birthday and I don't want chocolate!" Her mother's mistrust leads Wendy to find out the truth about her past. This cake is pretty easy and the glaze is to die for. The glaze can also be stored in the fridge for up to 6 weeks. Use it on fruit or ice cream.
I Hate Chocolate Cake
1 cup butter, softened
11/2 cups sugar
4 large eggs
1 teaspoon pure vanilla extract
21/2 cups flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup semi-sweet or milk chocolate chips
1/2 cup chopped walnuts (optional)
1 cup buttermilk*
1 cup dark chocolate chips
1/2 cup sugar
1/3 cup butter
2/3 cup heavy cream
Preheat oven to 325'. Prepare a 12 cup Bundt pan with cooking spray.
Cream together the butter and sugar. Beat in the eggs one at a time and the vanilla.
In a seperate bowl mix the flour, cocoa, baking soda and salt. Toss in semi-sweet chocolate chips and the walnuts (if using).
Alternate adding the flour mixture and the buttermilk into the sugar mixture. Mix only until blended, don't overmix.
Spoon the batter evenly into the Bundt pan. Bake for 55-60 minutes. Let the cake cool for 10 minutes in the pan and then turn it out onto a wire rack to cool completely.
For the glaze, place a heat-proof bowl over a pot of simmering water. Add the glaze ingredients in the bow and sitr to melt. Drizzle over the top of the cooled cake and let the glaze set for 20 minutes before serving.
*If you don't have any buttermilk on hand, sour some milk by adding 1 teaspoon of white vinegar or lemon juice.