This cake is rich and decadant. It It is a wonderful cake to make for the chocolate lover, with flavors of espresso and amaretto.

• 1 cup butter, room temperature
• 1 cup sugar
• 4 eggs
• 1/2 tsp baking soda
• 1/2 cup whole milk
• 1 cup espresso coffee
• 2 1/2 cups flour
• 2 cups semi-sweet chocolae chips, melted
• 1/3 cup amaretto
• oil for Bundt pan
• flour for pan
• confectioner's sugar to decorate the cake

Directions

1. Cream the butter and sugar in a large mixing bowl
2. Add the eggs, one at a time, mixing in throughly after each addition.
3. Add the baking soda and milk, mixing well.
4. Gradually add the flour 1/2 cup at a time, mixing in throughly with each addition.
5. Mix in the melted chocolate, espresso, and amaretto.
6. Oil and flour the Bundt pan.
7. Spoon batter into the pan and smooth so that it is even.
8. Bake at 300F for 90 minutes. When done the cake will spring back when touched, and a toothpick will come out clean.
9. Cover the top of the pan with a serving plate and flip over, let cool completely.
10. Decorate with a dusting of confectioner's sugar.

Note: This cake is delicious with fresh berries and a dollop of whipped cream.
Cornell University food scientists state that cocoa has nearly twice the antioxidants of red wine and up to three times those found in green tea. This is good news for all chocolate lovers. Chang Y. (Cy) Lee, chairman of the Department of Food Science and Technology of Cornell commented that, "Personally, I would drink hot cocoa in the morning, green tea in the afternoon and a glass of red wine in the evening. That's a good combination."