Guest Author - Monica Talley

This is the best chocolate cake recipe I have made. I have changed several ingredients from the original recipe a friend gave me to make this rich and dark and moist. This cake will get rave reviews at your next get together.

Candy Bar Cake
Serves 12 (each with a big glass of milk)

1 cup butter
2/3 cup Dove dark chocolate fudge ice cream topping
8 (2.08 ounce each) dark chocolate milky way bars
2 cups sugar
1 cup buttermilk
2 teaspoons pure vanilla extract
4 large eggs
2 1/2 cups all-purpose flour
1 cup dark dutch processed cocoa powder
1 teaspoon salt
3/4 teaspoon baking powder
1 cup dark chocolate syrup

Preheat oven to 325 degrees. Grease and flour a 12-cup tube pan. In a large microwave-proof bowl, add butter, dark chocolate ice cream topping, and candy bars. Microwave for 4 minutes on 50% power. Stir at 2 minutes. Whisk until smooth at the end of 4 minutes. While this is happening... In a separate bowl, stir together sugar, buttermilk, vanilla and eggs. Whisk in chocolate mixture. In a medium sized bowl, sift together the following ingredients: flour, cocoa powder, sugar, salt and baking powder. Fold in the dry ingredients in 3 batches. Pour batter into prepared tube pan. Tap pan on counter three times to release air bubbles. Place batter in oven and bake for 1 hour 15 minutes. Do not overbake. Let cool 10 minutes in pan. Take a wooden skewer and poke holes over top of cake. Pour chocolate syrup over cake. Let rest for 10 minutes. Turn cake out of pan and let cool completely on a wire rack. Cut cake when it is completely cool.