Milk Chocolate Bundt Cake

I found this recipe in my Taste of Home Baking Cookbook. I've made this cake several times now for church and family functions. Its delicious! I like to serve it with ice cream and drizzled with chocolate sauce!

1 milk chocolate candy bar (7-oz.), broken into pieces
½ c chocolate syrup
1 c butter, softened
1 ½ c sugar
4 eggs
1 t vanilla extract
2 ¾ c all-purpose flour
¾ t baking powder
½ t baking soda
½ t salt
1 c buttermilk
Confectioner’s sugar, optional

In a heavy saucepan or in a microwave, melt the candy bar with chocolate syrup; stir until smooth. Set aside to cool. In a large mixing bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk.

Pour into a greased and floured 10-inch fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted near the center comes out clean. Cool for 15 minutes before removing from pan to a wire rack to cool completely. Dust with confectioner’s sugar if desired.

Note: For high altitudes (above 3000 feet) reduce each teaspoon of baking powder by ⅛ t, each cup of sugar by 1 T, and increase each cup of liquid by 1-2 T. In addition, increase oven temperature by 15° to 25° to help cake set faster and prevent falling.