Ingredients
Cake:
2 oz. bittersweet chocolate, chopped
1/2 cup boiling water
3/4 cup cocoa powder
2 cups flour
2 cups confectioner’s sugar
1 teaspoon salt
5 eggs
1 tablespoon vanilla extract
1 cup sugar
3/4 cup light brown sugar, packed
2 1/2 sticks margarine (softened)

Chocolate Glaze:
1 cup Rich’s whip
8 oz bittersweet chocolate chopped

Preparation
Cake: Preheat oven to 350F. Grease a bundt pan and set aside. Pour the boiling water over the chocolate and whisk until smooth. Cool. Mix together cocoa powder, flour, confectioner’s sugar and salt. In another bowl beat the eggs together with the vanilla. Beat the sugar, brown sugar, and margarine together on high speed until light and fluffy. Lower the speed and slowly and the egg mixture until well combined. Add chocolate and mix. Beat in the dry ingredients. Pour the batter into the bundt pan. Bake until edges are starting to pull away about 45 minutes (dont test with a toothpick because the middle of the cake should still be moist). Cool for aobut 1 1/2 hours. Invert on to plate and cool completely.

Glaze: Heat the whip until bubbles start to form. Pour over the chopped chocolate and mix until smooth. Cool until thickened. Pour over the cake.

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