Bundt Cake

• 1 can (16 ounces) chocolate syrup
• 1 milk chocolate candy bar (5 ounces), broken into chunks
• 1 cup butter, softened
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 2-1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• 1 cup chopped pecans
• 1/4 cup butter, cubed
• 2 tablespoons baking cocoa
• 3 tablespoons milk
• 2 cups confectioners' sugar
• 1/2 teaspoon vanilla extract
• 1/4 cup chopped pecans

1. In a saucepan over low heat, stir chocolate syrup and candy bar until candy bar is melted; cool. In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add chocolate mixture and vanilla; mix well. Combine flour and baking soda; add to creamed mixture alternately with buttermilk. Fold in pecans.
2. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350u0b0 for 70-75 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
3. For frosting, in a saucepan, melt butter. Stir in cocoa until smooth. Add milk. Bring to a boil. Remove from the heat. Stir in the confectioners' sugar and vanilla until smooth. Spread over cake. Sprinkle with pecans.

chocolate syrup, milk chocolate, butter, sugar, eggs, vanilla, flour, baking soda, buttermilk, pecans, butter, baking cocoa, milk, sugar, vanilla, pecans

Taken from www.tasteofhome.com/recipes/bundt-cake/ (may not work)