Bundt cakes are exquisite by themselves without all the icing, etc.   They can be difficult to remove from the plan.  This beautiful deep dark  chocolate cake didn't lose a crumb.   I admit I didn't a little dance for this one.

The cake base is deep rich dark chocolate mayonnaise cake.   The mayo keeps the cake moist.   I used buttermilk as well, and my favorite Bourbon vanilla.   The Bourbon vanilla brings out a rich flavor.  I found mine at Trader  Joe's.  However, I did see where you can order on Amazon a variety of the Bourbon vanilla's.

I topped with a dusting of just organic powdered sugar.  It looks beautiful like snow falling.   The cake was delicious for breakfast.  If you follow my posts, you know that I love cake for breakfast.  #eatcakeforbreakfast

Here's the scoop on the cake:

Ingredients:

• 2 cups all-purpose flour
• 2/3 cup unsweetened cocoa powder  (hershey's dark for a deep chocolate)
• 1 1/4 tsp. baking soda
• 1/4 tsp. baking powder
• 3 eggs
• 1 2/3 cups sugar
• 2 tsps. vanilla extract - Bourbon Vanilla
• 1 cup Hellmann's® mayo
• 1 cup Buttermilk
• 1/4 cup water

Instructions:

HINT:  Don't spray your Bundt pan until right before you pour batter.  Important!


Preheat oven to 350 Degrees:

In mixer:

Combine Flour, cocoa, baking powder, baking soda, sugar in bowl.  Fold in 3 eggs, buttermilk, water, and vanilla.   Mix for a couple of minutes - then fold in the mayo.  Mix well.

Spray your Bundt pan on every crease with Pam Spray.  Don't flour or add anything to the pan.  Pour the batter in evenly.    Bake at 350 Degrees for approx 30-35 minutes.  Oven temps vary, so you need to toothpick and remove from oven.  Don't overbake.

Remove from oven and let cool for approx 30 minutes.   Then turn Bundt Cake upside down onto cake plate and give it a little shake.  This cake came out without any problems.    

Dust with organic powdered sugar.  Keep cake airtight with plastic wrap or container.  Don't refrigerate.
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