chocolate bundt cake recipie?
from scratch please no cake mix -thanks
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- Milk Chocolate Bundt Cake:
Prep Time 10 min.
Cook Time 1 hr. 5 min.
Serves 12
1. 1 (7 ounce) bar milk chocolate candy
2. 1/2 cup chocolate syrup
3. 1 cup butter or margarine, softened
4. 1 1/2 cups sugar
5. 4 eggs
6. 1 teaspoon vanilla extract
7. 2 3/4 cups all-purpose flour
8. 1/2 teaspoon salt
9. 1/2 teaspoon baking soda
10. 1 cup buttermilk
11. Confectioners' sugar (optional)
1. In a saucepan, heat the candy bar and chocolate syrup over low heat until melted; set aside to cool.
2. In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Stir in chocolate mixture and vanilla.
3. Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 65-70 minutes or until a toothpick inserted near the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired.
Yield: 12 servings
- Chocolate Bundt Cake
"Simple and delicious chocolate Bundt cake."
INGREDIENTS
3 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup butter, softened
1/2 cup shortening
3 cups white sugar
1 teaspoon vanilla extract
5 eggs
1 cup milk
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.
In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.
Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- Chocolate Bundt Cake
Cake:
2 lrg eggs
2 lrg egg whites
2 c all-purpose flour
1 c unsweetened cocoa powder
2 t baking powder
1 t baking soda
1 t salt
1 c buttermilk
1 c fruit puree fat replacement
1/3 c canola oil
2 T instant coffee granules
2 t pure vanilla extract
2 3/4 c granulated sugar
Chocolate Glaze:
2 T chopped hazelnuts or almonds
3 oz bittersweet chocolate, coarsely chopped
3 T 1% milk
Cake directions: Preheat oven to 325 degrees F.
Lightly oil a 12-cup Bundt pan or coat it with
nonstick spray. Place eggs and egg whites in a large
mixing bowl and set bowl in a pan of hot water; stir
occasionally to warm eggs. Meanwhile, sift flour,
cocoa, baking powder, baking soda and salt into a
medium bowl. Set aside. In another medium bowl,
whisk buttermilk, fruit puree, oil, coffee granules
and vanilla. Set aside. Remove bowl of eggs from
water. Beat with an electric mixer on low speed.
Gradually add sugar. Increase mixer speed to high and
continue beating until mixture is thick and pale,
about 5 minutes. With a rubber spatula, alternately
fold reserved dry ingredients and buttermilk mixture
into egg mixture, making 3 additions of dry
ingredients and 2 additions of buttermilk mixture.
Scrape batter into prepared pan. Bake for 50 to 60
minutes, or until top springs back when touched
lightly and cake shrinks away slightly from sides of
pan. Place on a wire rack to cool for 10 minutes.
Loosen edges and invert cake onto rack. Cool
completely.
Glaze and glazing: Spread hazelnuts (or almonds) in a
shallow pan and bake in a 325 degrees F oven for 5 to
7 minutes, or until fragrant. Let cool. In a small
heavy saucepan, combine chocolate and milk; heat over
low heat, stirring, until glaze is smooth. Place cake
on a serving plate. Carefully pour warm glaze over
cake, letting it drip down the sides. Sprinkle with
nuts.
Makes 16 servings.
Chocolate Bundt Cake
2 Cups Fructose(sugar substitute)
1 3/4 Cups All-Purpose Whole-Wheat Flour
3/4 Cup Organic Cocoa, Unsweetened
1 1/2 Teaspoons Baking Powder
1 1/2 Teaspoons Baking Soda
1 Teaspoon Salt
2 Eggs (Egg Replacer*)
1 Cup Almond Or Rice Milk
1/2 Cup Olive Oil
2 Teaspoons Vanilla Extract(alcohol-free)
1 Cup Boiling Hot Water
Heat Oven To 350 degrees.
Grease and flour a bundt cake pan.
Combine all dry ingredients in a large bowl.
Add eggs(egg replacer), milk, olive oil and vanilla
extract;
Beat on medium speed with electric mixer for 2 minutes.
Stir in boiling water(batter will thin out).
Pour into cake pan.
Bake for 35 to 40 minutes or until wooden pick inserted
into the center comes out clean.
Cool completely and remove from cake pan to cake plate.
If the cake has a little trouble coming out, go around the
edges with a knife.
Yield 1 Bundt Cake
- Hi !!!
Here is a great recipe for you to make...
Milky Way Bundt Cake
10 Milky Way candy bars (2.1 oz size)
1 3/8 cups butter
2 cups sugar
3 eggs
2 1/2 cups flour
1 cup buttermilk
1 teaspoon baking soda
2 teaspoons vanilla
1/2 cup chopped walnuts
In microwave or double boiler, melt 7 Milky Way candy bars with 1/2 cup butter. Stir until smooth, and set aside to cool. In a large bowl, cream sugar and 1/2 cup softened butter or margarine until light and fluffy. Add eggs one at a time, mixing after each addition. In another bowl, whisk together flour and soda. Add flour mixture and buttermilk alternately to creamed mixture, ending with the flour mixture. Stir in candy mixture and vanilla until well blended.
Grease and flour a Bundt pan to within an inch of the top of the pan. It is very important not to grease and flour clear to the top; it will run over, make an awful mess in your oven, and the cake will fall.
Bake at 325ºF for about 60 minutes, or until toothpick inserted in cake comes out dry.
- Melt 3 Milky Way candy bars with 3/8 cup butter or margarine.
- Pour glaze over top of the cake, and let it run down the sides.
- Sprinkle with chopped nuts if desired.
-------"CLICK" ON THE WEBSITE BELOW FOR ANOTHER GREAT RECIPE, THIS TIME WITH COCONUT...
http://www.razzledazzlerecipes.com/christmastwo/bundt.htm
- I just received this recipe this morning, and saved it for my files. It appealed to me because it has coccoa, chocolate & coffee.
Hot Cocoa Cake
Makes 2 small cakes or 1 large cake (16 servings)
Ingredients
1/2 cup butter (no substitutes)
2 eggs
3 egg whites
1-1/3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons instant espresso powder or instant coffee crystals
2 tablespoons hot water
1-1/2 teaspoons vanilla
2 cups granulated sugar
1/2 cup dairy sour cream
5-1/2 ounces bittersweet chocolate, chopped
Sifted powdered sugar (optional)
Directions
1. Allow butter, eggs, and egg whites to stand at room temperature for 30 minutes. Meanwhile, grease and lightly flour two 6-cup fluted tube pans or one 10-inch fluted tube pan. In a medium bowl, stir together flour, cocoa powder, baking powder, baking soda, and salt. In a small bowl, dissolve espresso powder in hot water; stir in vanilla. Set aside.
2. In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar; beat until combined. Add sour cream; beat until combined. Add eggs and egg whites, 1 at a time, beating well after each. Alternately add flour mixture and espresso mixture to butter mixture, beating on low speed after each addition just until combined. Stir in chopped chocolate. Evenly pour batter into the prepared pan(s).
3. Bake in a 350 degree F oven for 35 to 40 minutes for small cakes or 50 to 55 minutes for large cake or until wooden toothpick inserted near center comes out clean. Cool for 15 minutes on wire rack. Remove from pan(s); cool completely on wire rack. Sprinkle with powdered sugar, if you like. Makes 2 small cakes or 1 large cake (16 servings).
- hey... check out http://sumiram2006.googlepages.com/dessert
It has recipes for quite a few tasty cakes and desserts that can be prepared easily from home ..
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