Black Magic Cake

Black Magic Cake

1 c. butter or margarine, cut up
3/4 c. chocolate syrup
8 chocolate-covered caramel-and- nougat bars (2.05 ounces each, Milky Way bars) cut up
2 c. sugar
1 c. buttermilk
1 t. vanilla extract
4 large eggs, lightly beaten
2 1/2 c. all-purpose flour
3/4 c. unsweetened cocoa
3/4 t. salt
1/2 t. baking soda

1. Preheat oven to 325 degrees F. Grease 12-cup Bundt pan. In 4-quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on Medium (50% power), whisking once. Whisk until smooth.

2. Whisk in sugar, then buttermilk, vanilla, and eggs. Stir in flour, cocoa, salt, and baking soda.

3. Pour batter into pan. Bake 1 hour 30 to 40 minutes or until toothpick inserted in center comes out almost clean. Cool in pan on wire rack 10 minutes. Loosen cake from pan; invert onto rack to cool. It doesn't need any icing, but you could sprinkle on some powdered sugar and use a thin chocolate glaze.