Chocolate Bundt Cake w/ Fresh Whipped Cream

From the Kitchen of: Trish Ledbetter
Source: In Town Westchester Magazine

Ingredients:

2c sugar
1 ¾ c flour
¾ c cocoa
1 ½ tsp baking powder
1 ½ tsp. baking soda
1 tsp salt

2 eggs
1 c milk
½ c oil
2 tsp vanilla extract
1 c boiling water

Whipped Cream
16 oz. Heavy cream
1-2 tsp sugar or to taste

Directions:

1.Heat oven to 350 degrees. Grease & flour bundt pan 2.Stir together all dry ingredients. Add eggs, milk, oil, and vanilla; beat at medium speed of mixer for 2 minutes. Stir in boiling water (batter will be very thin). Pour batter into pan 3.Bake 30-35 min or until wooden pick comes out clean. Cool 10 min; remove from pan to wire racks to cool completely.
4. Dust with powdered sugar
5. Prepare whipped cream. Place a metal bowl into a larger bowl with ice to keep the bowl cold. Add heavy cream and sugar. Mix with an electric mixer until the cream stiffens into whipped cream.
6. Serve each slice with a spoonful of whipped cream