Chocolate Bundt Cake (Very Special)

It's always fabulous to find a new recipe for chocolate cake that offers a bit of a twist, but instantly becomes a classic.  The beautiful twist in this recipe is fresh lemon, as well as fresh orange juice.  It's a bit unexpected, but ends up accounting for a lusciousness in flavor.  This cake is moist, so fresh tasting and more-than-one-piece worthy.  (Don't even try to tell me you won't.)

Chocolate Bundt Cake

4 eggs

2 cups sugar

1/2 cup light brown sugar

8 Tbsp. (1 stick) butter, room temperature

2 tsp. vanilla

1 1/2 cups sifted flour

1/2 tsp. salt

2/3 cups cocoa powder

1 Tbsp. baking powder

1/2 cup freshly squeezed lemon juice

1/4 cup freshly squeezed orange juice

1 1/4 cups walnuts or pecans, toasted and chopped

Powdered Sugar for dusting

Preheat oven to 350 degrees Fahrenheit

Lightly grease a 10” bundt pan.  In a large bowl, beat eggs, sugars, butter and vanilla on high for about 4 minutes, until light colored.  In a medium bowl, stir together the flour, salt, cocoa powder and baking powder.  Stir flour mixture, lemon and orange juices, and nuts into egg mixture.

Pour into prepared pan.  Bake for 35-40 minutes or until cake is springy to the touch and cake tester inserted in the center comes out clean.  Cool cake in pan.  Invert pan onto platter and remove cake.  Dust with powdered sugar.