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The finished cake glazed, and topped with chopped almonds.
Nikon D300s| AF-S Nikkor 50mm f1.8| Nikon SB600
Addendum: The recipe for the cake is from Taste of Home you can get it here
Notes: After spraying the Bundt or Flute pan with non-stick cooking spray I dusted my Bundt pan with unsweetened Cocoa Powder instead of flour. This keeps the cake from having white flour on the crust.
To make the Chocolate Sauce I melted 1.5 cups of Dark Chocolate Chips with 2-3 Tablespoons of milk then drizzled over the completely cooled cake letting it drip down the sides of the cake. Add chopped nuts if you like. Enjoy!