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Chocolate Bundt Cake (prep. time about 45 minutes.Serves 10-12, depending on the size of the slices)

2 ½ C flour

1 Tb. baking powder

1 tsp. salt

2 Tb. cocoa

1 ½ C. granulated sugar

1 ½ C. vegetable oil

2 eggs

1 C. buttermilk

1 tsp. vanilla

1 C. milk chocolate chips.

1 ½ powdered sugar

Enough milk to thin out the sugar to make a glaze.

Heat oven to 350 degrees.  Put dry ingredients in mixer and combine until the ingredients are all the color of the cocoa. Lightly beat the eggs and add them, vegetable oil, buttermilk and vanilla to the dry ingredients.  Mix on low 30 seconds then increase speed to medium and mix another 2 minutes.  Spray the bunt pan with cooking spray.  Pour half the batter into the pan then gently sprinkle the chocolate chips evenly across the batter.  Pour in the rest of the batter and bake for 25-35 minutes until the cake springs back.  Some people skip the toothpick test since they like their cake a little gooey on the inside.  I only put the toothpick in about half way since it wouldn’t come out clean if it got to the chocolate chip layer.  Let the cake cool on a rack in the pan until it starts to pull away from the sides.  Place a plate on top of the pan and turn the cake out onto the pan.  Once the cake is completely cool, the glaze can be drizzled on top.  Serve with vanilla ice cream or a little whip cream.