• 2 Ratings
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Ingredients

Directions

  • Heat oven to 325° F. Generously coat a 10-cup Bundt pan with Baker's Joy nonstick spray for baking.

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  • In a medium-size bowl, combine flour, cocoa powder, baking powder, espresso powder, baking soda, salt and cinnamon.

  • In a large bowl, beat butter until smooth. Beat in sugar until fluffy. Add eggs 1 at a time, beating well after each addition. Beat in vanilla. On low, beat in flour mixture, alternating with milk. Beat 1 minute. Scrape into prepared pan.

  • Bake at 325° F for 60 minutes or until toothpick inserted in cake comes out clean. Cool in pan on wire rack for 20 minutes. Carefully trim cake level. Run a thin knife around edge of cake, invert onto rack and remove pan. Cool completely. Serve with Strawberry-Ancho Chile Sauce.

Strawberry-Ancho Chile Sauce

In a medium-size saucepan, heat 2 tbsp vegetable oil. Add 1/4 tsp each ancho chile powder and cinnamon; cook 1 minute. Stir in 2 tbsp sugar and 1 lb strawberries, hulled and coarsely chopped. Simmer 3 to 5 minutes until slightly thickened. Cool.

Nutrition Facts

405 calories; 18 g total fat; 112 mg cholesterol; 253 mg sodium. 58 g carbohydrates; 8 g protein;

Reviews

2 Ratings
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