Moistest Double Chocolate Bundt Cake

• 1 1/4 cups sugar
• 2 cups flour
• 3 eggs
• 5/8 cup vegetable oil
• 7 1/4 tablespoons water
• 2 teaspoons baking powder
• 1/4 cup raisins or chocolate chips, coated with flour, optional
• rum or Vin Santo
• 2 tablespoons cocoa bittersweet, powdered
• salt

1. Preheat the oven to 180C.
2. Beat the eggs with the sugar in the mixer bowl until light and foamy, add the oil, water, rum (or Vin Santo), flour, a pinch of salt, and the baking powder. Add the raisins or chocolate chips. The batter will be quite liquid.
3. Butter a bundt pan and pour 3/4 of the batter inside. Add the two tablespoons of cocoa to the remaining batter, stir well, and add to the bundt pan on top of the plain batter. Use a knife to make concentric circles in the batter to obtain a marble effect.
4. Bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean.
5. Remove the cake from the oven and sprinkle with powdered sugar.

sugar, flour, eggs, vegetable oil, water, baking powder, raisins, rum, cocoa bittersweet, salt

Taken from www.yummly.com/recipe/Moistest-Double-Chocolate-Bundt-Cake-531781 (may not work)