HARRIGAN'S BLACK MAGIC CAKE

1 cup butter or margarine, cut up
3/4 cup chocolate syrup
8 (2.05 ounce) chocolate-covered caramel-and-nougat bars (Milky Way), cut up or MOUNDS bars
2 cups sugar
1 cup buttermilk
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 1/2 cups all-purpose flour
3/4 cup unsweetened cocoa
3/4 teaspoon salt
1/2 teaspoon baking soda

Preheat the oven to 325 degrees F. Grease 12-cup Bundt pan.

In 4-quart microwave-safe bowl, combine butter, syrup, and nougat bars. Heat 5 to 5 1/2 minutes on medium (50% power), whisking once. Whisk until smooth.

Whisk in sugar, then buttermilk, vanilla extract and eggs. Stir in the flour, cocoa, salt and baking soda. Pour batter into pan.

Bake 1 hour 30 to 40 minutes or until wooden pick inserted in center comes out almost clean. Cool in pan on wire rack 10 minutes.

Loosen cake from pan; invert onto rack to cool.

Makes 20 servings
From: Harrigan's in Lubbock, Texas
Source: Good Housekeeping