2 c. flour
1 3/4 c. sugar
3/4 c. unsweetened cocoa powder
1 tsp. baking powder
1 tsp. baking soda
1 c. butter, softened
3/4 c. milk
1/2 c. water
2 eggs
2 tsp. vanilla

Combine dry ingredients in large mixing bowl until well blended. Add remaining ingredients. Beat 1 minute on medium speed to blend, then 3 minutes on high. Pour into greased bundt or angel food pan. Bake at 350 degrees for 60 to 75 minutes or until long skewer inserted into cake comes out clean. Cool on rack (not upside down) 10 minutes before removing from pan. Cool and frost with Ganache.

GANACHE:

1 1/2 c. cream
12 oz. bag semi-sweet chocolate chips

Heat cream to simmering. Remove from heat and stir in chocolate, stirring until melted and blended. Pour into bowl and chill until thickened to glazing consistency. Pour over cooled cake. Serves 12 to 20.