Preheat oven to 350 degrees Fahrenheit.
In the bowl of an electric mixer, cream eggs and sugar. Turn the mixer to low speed and add in remaining ingredients in order. Mix until a smooth batter forms.
Grease a nine-cup Bundt pan. Pour batter in and bake for 40 minutes.
Allow to cool.
In a small bowl, whisk together icing ingredients. Drizzle over cake.
Directions
About:
Notes:
Freeze the cooled cake for up to 3 months. Thaw wrapped at room temperature. Add the icing after thawing.
Description:
Photography by Chana Rivky Klein
www.thevoiceoflakewood.com
(732) 901-5746
What Cooks Are Saying
2 global ratings
Photos from Our Community
See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.
Tell Us How It Went: Share Your Experience
Your review could help someone decide what's for dinner tonight. Log in to join the conversation.
Log in to join the discussion3 Comments
Do you want to rate this post?
Edit your rating
Choose a new star rating and save it.
Moderation
Report
Kosher Comments
Kosher Comments
Add a link
Posting comment
Your comment will be posted in a moment...
Came out very good!
I took it out a bit earlier so wasnt too dry. I also added a bit more cocoa as i like the heavy chocolate taste
Very dry cake...
every recipe that I look up doesn’t list ingredients. please help