Cocoa Mocha Bundt Cake

Directions

Preheat oven to 350℉ (180℃).

Position oven rack in center of oven.

Brush a 12 cup nonstick Bundt pan lightly with 1 tablespoon butter and dust pan generously with 1 tablespoon cocoa, tapping out excess.

Sift dry ingredients into a large mixing bowl. Melt and cool the 1 stick of butter.

Combine it with the other wet ingredients and mix into the dry ingredients at medium speed for 2 minutes.

Pour batter into pan.

Bake for 45 to 55 minutes, or until cake pulls away from the sides of the pan and the top springs back lightly to the touch.

(The center of the cake will still be slightly moist when tested; do not overtake.)

Let cake cool in pan for 10 minutes, then cool completely on wire rack.

Drizzle with caramel sauce or chocolate sauce if desired.