In a heavy saucepan, combine evaporated milk and chocolate. Cook and stir over low heat until chocolate is melted. Cool to room temperature. In a mixing bowl cream butter and sugar. Add eggs, one at a time, beating well after each addition. Combine the flour, baking soda and salt; add to the creamed mixture alternately with chocolate mixture. Beat just until combined. Pour into a greased and floured 10-inch Bundt pan. Bake at 325 for 1 hour or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack; cool completely.
For icing, in a heavy saucepan, melt chocolate and butter over low heat until blended and smooth, stirring often. Remove from the heat. Stir in the confectioner's sugar, vanilla and enough milk to reach desired consistency. Drizzle over cake.
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|Serving Size: 1 Serving (164g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 497 (70%)|
|Amt Per Serving||% DV|
|Total Fat 55.2g||74 %|
|Saturated Fat 34.5g||173 %|
|Monounsaturated Fat 14.7g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 163.8mg||50 %|
|Sodium 412mg||14 %|
|Potassium 200mg||5 %|
|Total Carbohydrate 53.5g||16 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 53.5g|
|Protein 5.1g||7 %|
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Calories per serving: 715
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