A deep, rich, chocolatey cake that will delight all. It’s a very large recipe, so use a 10- to 12-cup bundt pan, and you may even have some batter left over to make a small loaf for just you. Don’t overfill the bundt pan. The Walders liqueur in the icing adds a sophisticated twist to a classic chocolate cake.
Preheat oven to 350 degrees Fahrenheit.
Place ingredients, in the order listed, into the bowl of an electric mixer. Mix for four minutes, until smooth.
Pour batter into a well greased 10–12 cup bundt pan.
Bake for 55–60 minutes, until an inserted toothpick comes out clean. Let cool completely before icing.
Mix ingredients together in a bowl until there are no more lumps. Let sit for 10 minutes.
Stir gently again to break up any hardened pieces, and pour slowly over the crown of the cake. Leave at room temperature, uncovered, until it dries.
Notes:
Freeze the cooled cake for up to 3 months. Thaw wrapped at room temperature. Add the icing after thawing.
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This was a delicious very heavy chocolaty cake!! It was a winner! I used a chocolate glaze -not this one , because I didn’t have walders. Enjoyed by all!
are u sure 4 cups of liquid im scared
It's a very large cake but yes it is what the recipe calls for :)
Question I have 2 questions on this recipe wasnt sure about the answer on the water i did the total 4 cups seems to have come out fine.
On the glaze it seems like an ingredient might be missing the glaze doesnt come out runny at all rather a thick texture. Please advise
Good to know, we changed the recipe to 2 cups of water. For the glaze, if it seems too think I would add a little bit of water to loosen it up.
I see the 2 cups of cold water is still listed on the recipe. Should I just omit next time?
Water amount Is ther an answer to the water question?
It was changed to 2 cups.
It was changed to 2 cups.
Sugar 4 cups is a lot of sugar. SUre that is not a mistake?
Estee said it's correct! It's a large cake.