Decadent Double-Chocolate Bundt Cake

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 2 tablespoons butter 
• 6 tablespoons butter softened
• 1.5 teaspoons canola oil 
• 0.3 cup chocolate-flavored liqueur 
• 2 large egg whites 
• 2 large eggs 
• 2 tablespoons flour all-purpose
• 13.5 ounces flour all-purpose
• 0.7 cup granulated sugar 
• 1.5 cups granulated sugar 
• 1.5 cups milk 1% low-fat
• 2 tablespoons powdered sugar 
• 0.5 teaspoon salt 
• 0.7 cup semisweet chocolate minichips 
• 0.5 cup cocoa unsweetened
• 2 teaspoons vanilla extract 
• 0.3 cup water 

Equipment

• bowl
• frying pan
• sauce pan
• oven
• knife
• whisk
• wire rack
• blender
• measuring cup
• pastry brush
• kugelhopf pan

Directions

1. To prepare glaze, combine first 4 ingredients in a small saucepan. Bring to a boil over medium-high heat, stirring constantly. Cool completely.
2. Preheat oven to 35
3. To prepare cake, drizzle oil into a 12-cup Bundt pan; coat pan thoroughly with a pastry brush.
4. Sprinkle with 2 tablespoons flour, shaking out excess. Coat prepared pan with cooking spray.
5. Place 1 1/2 cups granulated sugar and 6 tablespoons butter in a large bowl; beat with a mixer at medium speed until well blended (about 5 minutes).
6. Add eggs and egg whites, 1 at a time, beating well after each addition. Beat in vanilla.
7. Lightly spoon 3 cups flour into dry measuring cups; level with a knife.
8. Combine 3 cups flour and next 4 ingredients (through salt), stirring with a whisk.
9. Add flour mixture and milk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition. Beat 2 minutes. Fold in chips. Spoon batter into prepared pan. Swirl batter using a knife.
10. Bake at 350 for 45 minutes or until a wooden pick inserted in center comes out clean. Immediately pour glaze over cake. Cool cake in pan on a wire rack 30 minutes. Invert cake onto a serving plate; cool completely.
11. Sprinkle with 2 tablespoons powdered sugar.