"Hot Cocoa Cake"

Last year I discovered this recipe from a Gooseberry Patch Cookbook. I've added a few extras to this delightful little cake that I think take it over the top. One of the things I love the most about this cake recipe is that all the ingredients I need to make it, are things that are normally hanging around in my kitchen. It's wonderful with a cup of coffee.

"Hot Cocoa Cake"

1/2 c. shortening
3/4 c. sugar
2 eggs
1 1/2 c. all-purpose flour
2 tsp. baking powder
3/4 tsp. salt
2/3 c. milk
1 envelope instant hot cocoa mix
1/2 c. chocolate chips

Beat shortening, sugar and eggs until mixture is fluffy. Add flour, baking powder, and salt alternately with milk, beating well after each addition. Spoon half of the batter into a well greased 6 c. Bundt pan. Sprinkle the envelope of hot cocoa mix evenly over the batter, then sprinkle chocolate chips. Pour the rest of the batter on top, spreading around to cover.
Bake at 350 degrees for 30- 35 minutes. Let cool in pan for 5 minutes before turning out onto a cooling rack to cool completely.
Optional: Powdered sugar drizzle. In a small bowl combine enough powdered sugar and milk to get a good, thick, drizzle type frosting. Using a fork, drizzle the frosting over the sides of the cake.
Slice & enjoy!

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