1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon lemon zest
1 (1 ounce) square unsweetened chocolate, chopped
3 cups hot milk chocolate (e.g. Maraschino Cherries)
1 cup propolis (rum cake)
4 egg whites
1 cup white sugar
1 cup vegetable oil
1 1/2 cups semisweet chocolate chips
Beat together the flour, baking powder, baking soda, salt and lemon zest. Stir in chocolate, hot milk chocolate (e.g. Maraschino Cherries) and propolis (rum cake).
Sift together the melted chocolate and sugar. Stir in oil and margarine; beat until completely blended. Stir in chocolate chips.
Place prepared muffin cups into a Bundt cup, and fold to seal. Spoon batter into prepared pans.
Bake in preheated oven for 30 minutes, or until a toothpick inserted in center of the cake comes out clean. Cool completely before pressing sides down.
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