milk chocolate bundt cake

the recipe's origin is from hershey's chocolate
originally named as classic hershey bar cake
i didnt use hershey's bar though.. and not even milk chocolate!
i use beryls dark chocolate
so, patut tukar namakah?

this is made for my x-roommate masa matric dulu
now, she's a doktor pakar in hospital temerloh ;)
am proud of you mate! :)
cant wait to go to your open house :D

source: oneperfectbite
Ingredients:

• 1 cup (2 sticks) butter or margarine, softened
• 1-1/4 cups granulated sugar
• 4 large eggs
• 6 (1.55 oz. each) Hershey’s Milk Chocolate Bars, melted <— 9.3oz
• 2-1/2 cups all-purpose flour
• 1/4 teaspoon baking soda
• Dash salt
• 1 cup buttermilk or sour milk
• 1/2 cup Hershey’s Syrup
• 2 teaspoons vanilla extract
• 1 cup chopped pecans <-- i use walnuts

Optional:

• Confectioners’ sugar
• Additional chocolate syrup

Directions:

1. Heat oven to 350 degrees F. Grease and flour 10-inch tube pan or 12-cup fluted tube pan.
2. Beat butter in large bowl until creamy; gradually add granulated sugar, beating on medium speed of mixer until well blended. Add eggs, one at a time, beating well after each addition. Add chocolate; beat until blended.
3. Stir together flour, baking soda and salt; add to chocolate mixture alternately with buttermilk, beating until blended. Add syrup and vanilla; beat until blended. Stir in pecans. Pour batter into prepared pan.
4. Bake 1 hour and 15 minutes or until wooden pick inserted in center of cake comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Sift powdered sugar over top and drizzle with chocolate syrup, if desired. 12 to 16 servings.

Verdict:
the cake is so soft & moist! but it  might be too muak for some ppl :|
as for me.. bak kata mei-mei kawan upin & ipin, "saya suka! saya suka!"
i wish to drizzle the cake with choc syrup tapi takut org bertambah muak plak..
so, i just sifted powdered sugar only..
utk tekak seniri.. i drizzle choc syrup to my heart content.. hoyehhh..