Chocolate Walnut and Flaxseed Bundt Cake

• 1/2 cup walnuts chopped
• 1 1/2 cups flour, all-purpose or you can use 1/2 cup of whole wheat flour and 1 cup of white flour
• 1 cup sugar
• 3/4 cup cocoa powder unsweetened and not processed
• 13 cup ground flax seed
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 cups buttermilk
• 1 cup brown sugar, light packed
• 2 large eggs lightly beaten
• 1/4 cup canola oil
• 1 teaspoon vanilla extract pure
• 1/2 cup water hot
• 1/2 cup prune puree combine 1/2 cup of prunes with 3 tablespoons hot water in a food processor, process until smooth
• 1/2 cup chocolate chips bittersweet

1. Preheat oven to 350F.
2. Coat a 12-cup Bundt pan with cooking spray and dust with flour.
3. Spread chopped walnuts in a small baking pan and bake until golden and fragrant, 6 minutes.
4. Transfer to a plate to cool.
5. Mix well flour, granulated sugar, cocoa powder, ground flaxseeds, baking powder, baking soda and salt in a large mixing bowl.
6. Add buttermilk, brown sugar, eggs, oil and vanilla, beat with an electric mixer on medium speed until smooth.
7. Mix well hot water and prune puree in a measuring cup, add to the batter and mix until incorporated.
8. Fold in chocolate and the toasted nuts with a rubber spatula.
9. Spread evenly the batter into the prepared pan.
10. Bake the cake until the top springs back when touched lightly and when a wood stick inserted in the center, it comes out clean, 45 to 55 minutes or more.
11. Cool in the pan on a wire rack for 10 minutes.
12. Turn out onto the rack to cool completely.
13. Dust with confectioners' sugar before serving.

walnuts, flour, sugar, cocoa powder, ground flax, baking powder, baking soda, salt, buttermilk, brown sugar, eggs, canola oil, vanilla, water, combine, chocolate chips bittersweet

Taken from recipeland.com/recipe/v/chocolate-walnut-flaxseed-bundt-50165 (may not work)