Only A True Southerner Will Know How To Get This Cake Recipe Right

Haha! Audrey, you are too funny! I do agree, though, budt pans are a pain to wash.

Ingredients

Chocolate Bundt Cake
2 1/2 cups Gold Medal all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon Morton salt
1/2 cup whole milk
1/2 cup Daisy sour cream (4 ounces)
8 ounces (2 sticks) Kerrygold unsalted butter, plus more for pan
1 1/2 cups Domino sugar
4 large eggs
1 teaspoon pure McCormick vanilla extract
1/2 cup chopped walnuts (optional)

Glaze:
3 ounces bittersweet chocolate, chopped
1/2 cup heavy cream
2 tablespoons unsalted butter
2 tablespoons Cognac or rum (optional)
Tangerines, for serving

Instructions

Preheat oven to 325 degrees. Butter and flour a 14-cup Bundt pan.

Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix milk and sour cream in a small bowl.

Cream butter and sugar with a mixer until light and fluffy. Beat in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add flour mixture, alternating with milk mixture, ending with flour. Fold in walnuts, if using.

Spoon batter into pan evenly. Slide pan into oven and set timer for 45 minutes. Bake until a tester inserted in center comes out clean, 45 to 60 minutes.

Let cool completely in pan on a wire rack. Invert cake onto a serving plate and drizzle with glaze.

Make the glaze: Place chocolate in a bowl. Heat cream in a small saucepan until simmering, then pour over chocolate. Let stand for 2 minutes. Add butter and Cognac or rum, if using, and mix until smooth.

Let stand, stirring occasionally, until slightly thickened. It will take an hour or more to firm up.

Pour glaze over cooled cake. Slice, and serve with tangerine segments.

From: https://reciperoost.com/2018/02/12/chocolate-fudge-bundt-cake