Tag: Bundt Cakes

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Caramel Chocolate Chocolate Chip # Cake

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Made this cake for a friend this week and it was such a hit. Several friends have ask for the recipe when they saw the picture on FB so here it is. It is easy and so yummy. Also, a friend of mine told me the other day that she didn’t understand how my cupcakes were always so soft and moist. The secret is, keep them in the refrigerator (covered) until about an hour before serving them.

1 Duncan Hines Chocolate Fudge cake mix
1 small package instant vanilla or cheesecake flavored pudding mix
4 eggs at room temperature
1 1/4 cups water
1/2 cup oil
1 cup chocolate chips

Mix all ingredients except chocolate chips. Beat on high for 2 minutes and then stir in the chocolate chips. Pour into greased and sugared bundt pan. (yes, I use sugar instead of flour for pound cakes, as it adds a nice crunchy texture to the outside of the cake)
Bake in preheated 350 degree oven until cake tests done. I take it out when there is still little shine to the top of the cake. IT will continue to “bake” for a few minutes after removing from oven, so that way, the chocolate cake doesn’t get to dry.

When cool, turn upside down and remove the cake from the pan onto a serving platter.

Using a good brand of caramel ice cream topping, place about 1/2 cup of caramel in the microwave oven for about 12 seconds. Drizzle the caramel over the cake. Then when it has set for a few minutes, Drizzle some of the chocolate frosting glaze over the cake in-between the caramel drizzles. Sprinkle more chocolate chips if desired onto the top of the cake.
Any left over caramel and chelate frosting can be poured in to the center of the cake so that will give you more yumminess when you cut the slices to pour over each serving of cake.

Chocolate Drizzle
1/4 cup softened butter
1 1/2 cups powdered sugar
1/4 cup whipping cream or milk (add gradually as you might not need all of this)
1 teas vanilla

Add all ingredients together and beat on high until no more lumps from the powdered sugar remain. Add the whipping cream or milk gradually until texture is a good consistency to drizzle over the cake. If desired, you can put into microwave after you have mixed all ingredients together, for about 10 seconds to thin and make it easier to drizzle over and downs the sides of the cake.

Cakes · Chocolate · Daily Thoughts · Desserts · Uncategorized

Triple Chocolate Gingerbread Cake

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A while back I posted that a precious friend of ours, from California, passed away a couple of years ago. When I was out visiting with his wife, she passed on to me hundreds of Dave’s recipes which he loved. This is one of those recipes. It also gives a little background about McCormick Cinnamon, which is interesting so will share that also.

“One of McCormick’s favorite destinations is Saigon, where they source premium Saigon Cinnamon. The cinnamon forests in this beautiful Vietnamese Countryside yield the most aromatic and flavorful cinnamon, with twice the volatile oils or regular cinnamon. McCormick global journeys allow your palate to experience international flavor adventures. Begin your own flavor adventure with this remarkable recipe.”

Servings: 16
1 package chocolate cake mix, any variety (Duncan Hines is best)
1 package (4 serving size) instant pudding, chocolate flavor
4 eggs
1 TABLESPOON McCormick Gourmet Collection Ground Ginger
1 teas McCormick Gourmet Collection Saigon Cinnamon
1/2 tesas McCormick Gourmet Collection Ground Allspice
1/2 cup sour cream
1/2 cup vegetable or canola oil

1/2 cup molasses
1/2 cup water
1 cup mini chocolate chips

White Chocolate Drizzle
1 cup white chocolate chips
4 teas milk
1/2 teas Mccormick Pure Vanilla Extract

Preheat oven to 350. Spray a 10 cup bundt pan with Pam baking spray with flour.
Beat all cake ingredients except chocolate chips in a large bowl with electric mixer on low speed until well mixed, scraping sides of bowl as needed.
Beat on medium speed for 2 minutes. Stir in chocolate chips. pour into prepared pan.
Bake at 350 for about 50 minutes or until cake tests done. Cool on cake rack for 15 min and then remove from baking pan onto serving platter.If cake sticks to pan, loosen it from side of pan with long skewer or knife. Cool Completely.

Drizzle: Combine white chocolate chips with milk; microwave on medium power 1 minute. Stir. If necessary, repeat microwave process in 10 second intervals until morsels are melted and mixture is smooth. Stir in vanilla. Drizzle over cooled cake. Drizzle will harden, so prepare just before drizzling over cooled cake.

Cakes · Chocolate

Yes, Another Chocolate Cake Recipe

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Just saw this recipe on Just A Pinch and cannot wait to get back to Texas to make it. Randy loves cakes without frosting and this one sounds like a cake that will be a hit with him.

1 c guinnes draft beer

3/4 cup sour cream

1 stick unsalted butter (you can add up to 2 Tables more if you like, “I like”)

2 eggs

1 tables vanilla

3/4 cup unsweetened cocoa

2 cups all purpose flour

3 cups powdered sugar

2 1/2 teas baking soda

Preheat oven to 350. Butter and line a 9″ springform pan or a bundt pan.

Pour the beer into a large wide saucepan; add the butter (that you have sliced)and heat until the butter melts. Whisk in the cocoa and sugar.

Beat the sour cream with the eggs and vanilla; pour into the saucepan; whisk in the flour and baking soda.

Pour the cake batter into greased pan and bake for 45 minutes to an hour. Leave to cool completely in the pan on a cooling rack.

Place over platter and allow cake to fall onto platter. Sprinkle with about 1/4 cup powdered sugar or leave plain.

 

Cakes · Desserts

Peanut Butter & Honey Pound Cake

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Being at our daughters house the last two days, gives me the chance to do baking. With 3 grandchildren in the house (plus a son-in-law that has the baking pans and mixer out on the cabinet when we walk through the door), it is exciting to try new recipes that I have found the last weeks, but because we were packing, have not had the chance to bake..

This is from the new Southern Lady Magazine that I am finally having time to look through. What a perfect little cake to serve at Bridal or Baby Spring showers.

Since

Makes 1 9″ cake

2 cups sugar

1 cup butter, softened

1/2 cup creamy peanut butter

5 large eggs

1/2 cup half & half

1 teas vanilla

2 1/2 cups flour

1/2 teas salt

1 (10 oz) bag peanut-butter morsels

1 (8 oz) package cream cheese, softened

1/4 cup honey

2 tables heavy whipping cream

Garnish: chopped peanuts, honey

Preheat oven to 300. Spray a bundt pan with Pam with flour.

In a large bowl, combine sugar, butter and peanut butter. Beat at medium speed with mixer until fluffy. Add eggs, one at a time, beating well after each addition. Add half & half and vanilla, beating to mix well.

In a small bowl, sift together the flour and salt. Gradually add flour mixture to sugar mixture. Beat to mix well. Stir in peanut butter morsels. Spoon batter into prepared pan. Bake for 1 hour and 10 minutes or until cake tests done when wooden pick inserted in middle comes out clean. (Might take a little longer than the time listed).

Loosely cover with foil the last 20 or so minutes of baking time to prevent excess browning. Let cool in pan for 10 minutes. Remove from pan to a wire rack to cool.

In small bowl, combine cream cheese, honey and whipping cream. Beat until smooth. Drizzle over cooled cake. Garnish with chopped pecans and a little honey if desired.

*Since the cake is baked in a bundt pan, after cake is cooled and drizzle had time to dry, you might like to place a small glass of edible flowers in the middle of cake to serve.

 

 

 

 

Cakes · Chocolate · Desserts · Holiday Fare

Red Velvet Marble Bundt Cake

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Just returning from seeing some of our kids in Florida, I am feeling in the Christmas spirit. This cake is in the new SL magazine and will certainly be just the perfect dessert after you have finished decorating the tree.

1 cup butter, softened

1/2 cup shortening

2 1/2 cups sugar

6 large eggs

3 cups flour

1 teas baking powder

1/2 teas salt

3/4 cup milk

1 teas vanilla

1 tables unsweetened cocoa

1 tables red food coloring

Snowy White Vanilla Glaze

Garnish: mint sprigs

Preheat oven to 325. Beat butter and shortening at medium speed until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.

Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture.

Beat at low speed just until blended after each addition. Stir in vanilla.

Transfer 2 1/2 cups of batter to a 2 qt bowl; stir in cocoa and food coloring.

Drop 2 scoops of plain batter into a greased and floured 10″ bundt pan, using a small cookie scoop. Top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batters in pan, as directed until all the batter is used.

Bake at 325 for 1 hour to 1 hour and 5 minutes, or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 mins. Remove from pan to wire rack and cool completely.

Drizzle with Snowy White Vanilla Glaze.

Snowy White Glaze

Wisk together 2 1/2 cups powdered sugar, 3 tables plus 1 teas milk and 1 teas vanilla until smooth.

*Or you can use your favorite cream cheese frosting to drizzle over cake. Just warm in microwave for 15 sec intervals until you are able to drizzle cream cheese frosting over the cake.

Cakes · Desserts · Holiday Fare

Carrot Cream Cheese Pound Cake

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The thought of going a full day without posting something sweet just makes me crazy. When I found this in the same old Tea Time  Magazine that the Bittersweet brownie recipe came from, I saved it for when I had the energy to shred 2 cups of carrots, but now that you can buy them in the store already shredded, I love to make any type of carrot cake. This one combines the flavor of cream cheese in the cake. So…when you are thinking, “I need to eat more veggies” hiding them with cream cheese is a great way to eat healthy. At least in my world.

1 1/2 cups butter, softened

1 ( 8oz) cream cheese, softened

3 cups sugar

3 cups all purpose flour

1 1/2 teas ground cinnamon

6 large eggs

1 teas vanilla

1/2 teas lemon extract (or orange extract) (I used the orange because I added orange zest to the batter)

2 cups shredded carrots

1 cup finely chopped pecans

Preheat oven to 325. (I added orange zest along with orange extract) Grease and flour a 12-cup Bundt pan. Using mixer, beat butter and cream cheese until creamy. Gradually add sugar, beating at medium speed 5-7 minutes.

In small bowl, combine flour and cinnamon. Add 1 cup flour mixture to butter mixture, beating at low speed until blended. Add 2 eggs, beating just until yellow disappears. Repeat procedure with remaining flour and eggs.

Stir in vanilla and lemon (or orange) extract, carrots and pecans. Pour batter into prepared pan.

Bake 1 hour and 30 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on wire rack.

Glaze

2/3 cup powdered sugar

4 tablespoon orange juice

Add enough powdered sugar to make glaze spreading consistency.

In small bowl, combine sugar and orange juice, stirring until smooth. Drizzle over cooled cake.

Cakes · Fruit

Blackberry Jam Cake

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Anytime I see the word “jam” alongside a cake, my eyes take notice. I just returned from going to Whole Foods, (do I not sound like a real Californian now; next you will be hearing me say, “I bought my first pair of Birkinstocks”, ha, don’t think that will happen unless they come in pink with cute little sparkles or ribbons on them) where I bought the 18 oz jar of seedless blackberry jam to make this cake. Will be making it tonight for dinner guests tomorrow night.

Preheat oven to 350

1 cup buttermilk

1 teas baking soda

1 cup butter, softened

4 large eggs, at room temp

1 teas vanilla

3 cups flour

1 1/2 teas ground cinnamon

1 teas allspice

3/4 teas ground cloves

1/2 teas salt

1 (18 oz) jar seedless blackberry jam

1 cup finely chopped toasted pecans

Powdered sugar, optional

Stir together buttermilk and baking soda.

Beat butter at medium speed with mixer until creamy. Gradually add granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. “Add eggs, 1 at a time, beating just until blended after each addition. Mix in vanilla.

Stir flour, and next 4 ingredients in a large bowl; gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended afar each addition. Add preserves, and beat at low speed just until blended. Stir in pecans. Spoon batter into a greased and floured 10” tube pan.

Bake in preheated 350 degree oven for about 1 hour, maybe a few more minutes, maybe a few less, depending upon your oven. Using a long toothpick, insert in middle of cake to test doneness. Remove from pan after about 15 min onto a pretty serving plate and dust with powdered sugar if desired. If you really want to add a southern punch, top it off with a scoop of Blue Bell Homemade Vanilla for those of you who live in Blue Bell Country. If you are not able to buy BB, use the Sweet Cream Ice Cream from Cold Stone or Marble Slab. Yum….my mouth is watering, just picturing this in my mind.