Triple Fudge Cake

Preheat oven to 350°F. Grease and flour a 12 cup bundt pan.

In a medium bowl whisk together eggs and vanilla. Set aside.

In a large bowl cream together granulated sugar, brown sugar and butter. Add in the egg mixture a little at a time and mix until combined. Gradually add in powdered sugar. Gently mix in flour and cocoa. Once all is combined, fold in chocolate chips.

Pour into the bundt pan, spread evenly and bake for 40 minutes or until the edges of the cake are slightly pulling away from the sides. Cool in the pan for 1 1/2 hours then invert onto a serving plate. Cool one more hour.

Once cake has cooled, prepare the glaze. In a microwave proof bowl, combine chocolate chips and milk. Heat 15 seconds at a time, stirring after each time. Cook until melted about 1 minute total. You want it to be the consistency of thick pancake batter. If it’s too runny just keep stirring it for a few minutes until it cools and thickens a bit. Slowly pour over cake.