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Double Fudge Chocolate Bundt Cake

A rich, moist cake that is milk and butter free, but is absolutely flavorful. It takes literally seconds to put together.

1 3/4 Cups White Sugar
1 Cup Brown Sugar
1 Cup Watkins Original Grapeseed Oil
2 Large Eggs
2 teas. Watkins Vanilla, Original Double-Strength
3/4 Cup Watkins Pure Baking Cocoa
3 Cups Unbleached All-Purpose Flour
1/2 teas. Salt
1 1/2 teas. Baking Soda
2 teas. Watkins Baking Powder (aluminum free)
2 Cups Brewed, just-warm coffee

Topping:
3/4 Cup Watkins Pure Baking Cocoa
Confectioner's Sugar

Preheat oven to 350 degrees F. Generously grease a large Bundt or 9 or 10 inch tube pan. Combine white and brown sugar, oil, eggs and Watkins Vanilla; beat with mixer or a large hand whisk for one minute until smooth. Add cocoa, flour, salt, baking soda, baking power and salt. Stir briefly then drizzle in coffee, stirring at the same time, to make a smooth, somewhat loose batter. Spoon batter into pan. Bake for 60 - 72 minutes or until cake tests done. Bundt cakes take longer to bake than tube pan. Top should spring back when touched when cake is done. Sprinkle on chocolate chunks as soon as cake comes out of oven and allow to sit on cake to melt. Use a butter knife to swirl melted chocolate in a decorative fashion. As cake reaches room temperature, give it a gentle shake to loosen it - but do not remove it from pan. Place cake in refrigerator to firm up chocolate. Once chocolate is well set, place a plate on top of pan and invert cake onto plate. (If any of the melted chocolate chunks get on the plate when you do this, just spread them back on with a butter knife or metal spatula). When chocolate is cooled and set, dust with confectioner's sugar.

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