Breaking in my new Bundt pan
Destination: Minnesota
Dessert: Bundt Cake
Time to hop on a plane and visit Grandma!
This week, my blog takes me to the great state of Minnesota in a tribute to the fantastic woman responsible not only for my existence, but my obsession with lemon flavors. In the spirit of my lovely Grandma Juanita, it’s only fitting the cake from Minnesota be a classic and beautiful creation – just like the lady.
Although I am ecstatic to take on the new and unique recipes I’ve encountered throughout my baking travels thus far, I must say I was quite excited to, for a change, be taking on a time-tested standby. There’s something about being able to make a vegan dessert as good as its traditional counterpart that just gets me super pumped.
Man, I either am going to turn into the best housewife ever or the craziest spinster on the block with this level of devotion to cakes.
When I began making this particular Bundt cake, I wanted to keep in mind that there was no need for frills or flashy additions. I wanted it classic, clean and solid — I wanted to make it as basic and delicious as the original. And I think I succeeded.
There’s really nothing special about this cake, it’s just plain good. This particular Bundt cake also is a pound cake, so it is a bit heavier than some of the other cakes in this category. It has a very dense, doughnut-like consistency. I totally can see it being used as a substitute for a coffee cake in the morning. I even took the plunge and bought a Bundt pan (I know, it was about time.).
After last week’s foray in to the weird world of tomato soup cake (which I still am having graphic dreams about), this Bundt was a nice way to reel it back in for a minute and take the basics for a test drive. It also was a great excuse to buy a bright pink Bundt cake pan — Grandma would love it.
The only change I made to the recipe was adding a chocolate glaze instead of the plain glaze originally slated for it, which I think made all the difference.
Disclaimer: I haven’t tried the nonvegan options, but I can promise the vegan version will not disappoint. Vegan option (“V”) will be next to ingredients in parentheses. with nonstick vegetable spray.
2 – Combine the dry ingredients in one bowl and the wet ingredients in a separate one. Set them aside for now.
3 – Cream together the sugar and butter. You can use a hand mixer, standing mixer or a food processor for this. Once they are combined, slowly add the eggs or egg substitute. Mix well.
Chocolate Bundt Cake Recipe - News
It also was a great excuse to buy a bright pink Bundt cake pan — Grandma would love it. The only change I made to the recipe was adding a chocolate glaze instead of the plain glaze originally slated for it, which I think made all the difference.
Good. Great. Awesome cake. It had the perfect Bundt/pound cake texture or just a wee bit of a softer crumb. But it was excellent. I loved the coconut in it as part of the yellow cake to give it some chewiness and the chocolate part didn't overwhelm it.
Beat ingredients for 2 minutes. Add frosting and mix thoroughly. Bake in Bundt cake pan at 350 degrees for 55 minutes. Test doneness with a toothpick. Cool slightly. Pierce top and sides with meat fork and pour caramel ice cream topping over cake.
the book to make some of the recipes more calorie conscious. It's not entirely calorie-conscious, though. There are some tasty treats, including in the dessert section. "My mom, for years, made a chocolate bundt cake. It's called 'Tunnel of Fudge.
Add 1 cup sour cream, 6 oz. sweetened grated chocolate, 8 oz. chocolate chips, 1 cup chopped pecans and 1 cup shredded coconut. Mix and bake in a greased Bundt or tube pan at 350 degrees for 55 minutes. Frost with your favorite cream cheese icing or
Sour Cream Chocolate Bundt Cake Recipe
Piece of chocolate cake. Whether you are happy, sad, depressed, stressed or just been dumped, this chocolate cake is exactly what you need. It is simple and rich, but elegant at the same time. It can be fancied up with some fresh berries and whipped cream or made even simpler with a dusting of powdered sugar. This recipe comes from The America’s Test Kitchen Family Cookbook and it is really a delicious cake. (Not to mention a great basic cookbook.) It is moist, flavorful, and a little more sophisticated than the average chocolate cake. Two kinds of chocolate, espresso, sour cream, and brown sugar make this cake the cake that I want when life is coming at me.
I am a little obsessed with the Bundt cake. Remember the scene in My Big Fat Greek Wedding ? After that, I had to go out and buy a Bundt cake pan . The thing that I love about a Bundt cake is that it is already special because of the shape of the cake. It is sturdy enough to travel and is really easy to make because you do not have to worry about frosting it. I do like mine with a simple glaze, but you do not have to worry about getting the frosting even and perfect looking. Glaze is supposed to be messy. I like messy. Messy and I get along just fine.
3/4 cup Dutch-processed cocoa powder
My wife and I made this cake for Memorial Day. Since we live at 6000 feet, we adjusted some of the amounts and the baking time/temp.
The cake came out delicious! Very moist and lots of chocolate flavor. However, our glaze was a little more liquidy it seems than your picture. Still delicious, but the consistency was different. Perhaps we didn’t allow the cake to cool completely (we were too excited about eating it!)
Great recipe- we’ll be making it again (and again and again!
Chocolate Bundt Cake Recipe - Bookshelf
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You won't feel an ounce of guilt when you dig into this dense, chocolate bundt cake.