- 3 C flour
- 1/4 t baking soda
- 1/4 t baking powder
- 1/4 t salt
- 2 3/4 C sugar
- 1/2 C canola oil
- 5 eggs
- 1 C buttermilk
- 2/3 C + 4 T chocolate syrup, divided
- 1 1/2 t vanilla, divided
- 3 T butter, room temperature
- 1/2 C powdered sugar
Pre-heat oven to 325 F.
Grease and flour a bundt pan.
Combine flour, baking soda, baking powder and salt.
In a separate, larger bowl and using an electric mixer on medium speed, beat sugar and oil for 1 minute or until the sugar is moist.
Add eggs one at a time, beating after each. After last egg, beat for 1 minute or until batter is smooth.
Alternate beating in the buttermilk and flour mixture into the egg mixture.
Add 2/3 cup of chocolate syrup and 1 tsp vanilla. Beat until well combines.
Spread batter into the pan and bake until a toothpick inserted into the cake comes out clean, about 1 hour.
Remove from oven and cool for 15 minutes.
Remove from pan and place on serving dish to continue to cool.
To make icing, beat butter using medium speed for 45 seconds. Add powdered sugar and beat to combine well.
Beat in remaining vanilla and 2 Tbsp of syrup until the icing is smooth.
Pour icing over the top of cake.
Before serving, dribble the remaining syrup over the icing.