Preheat oven to 350°F. Grease a 10” bundt pan and dust with cocoa powder. Set aside.
Melt chocolate chips and chocolate syrup in a small saucepan over low heat, stirring constantly. Set aside.
In a mixer, mix butter and sugar until light and fluffy. Beat in eggs one at a time, fully incorporating each one. Pour in vanilla and melted chocolate mixture. Mix fully.
Mix in flour, salt and baking soda. Pour in Prairie Farms Chocolate Custard and beat until fully incorporated and batter is fluffy.
In prepared bundt pan, pour batter evenly. Bake for 60-70 minutes, until a tester comes out clean. Cool cake on a wire rack 15-20 minutes before turning onto a platter and allowing to cool completely.
Glaze
Sift powdered sugar into a medium sized bowl. Add butter, orange zest, and 2 tablespoons of orange creme milk. Whisk until smooth and creamy, adding more milk until desired consistency is reached.
Drizzle glaze over cooled cake and let set. Serve and enjoy.