Do u have any good recipes for bunt cakes?!


Question: thanks the best gets 10pts.!!!


Answers: thanks the best gets 10pts.!!!

I love this one!!!!

Chocolate Kahlua Bundt Cake!

Ingredients
1 2 layer package devil's food chocolate cake mix
(Without pudding in mix)
1 4 serving size pkg. chocolate instant pudding
4 eggs
1 C. dairy sour cream
1/4 C. vegetable oil
1/4 C. Kahlua or rum
2 C. chopped walnuts or miniature chocolate chips (or 1/2 and 1/2)

Directions
Combine cake mix, pudding mix, eggs, sour cream, oil and Kahlua in large mixer bowl. Blend well; then beat at medium speed for 4 minutes. Stir in nuts and/or chocolate chips. Pour into greased and floured 10 inch tube or Bundt pan. Bake at 350 degree for 50 to 55 minutes or until cake tester inserted in center comes out clean and cake begins to pull away from sides of pan. Cool in pan 15 minutes. Remove from pan and finish cooling on rack. When cool, frost if desired, or sprinkle with powdered sugar.

This one is surprisingly fabulous. I took it three different gatherings full of people I didn't know and many people at each were asking who made it. I had to give out the recipe over and over after.

To make it more amazing, use a coffee bean grinder to grind up whole cloves and cinnamon sticks instead of using store-bought ground spices.

Goes great with coffee too.

Spicy Pumpkin Bundt Cake

Ingredients
Makes 1 cake

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
OR 7/8 C AP Flour + 2T Cornstarch for each cup

4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting


Directions
1. Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.

2. Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.

3. Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.

4. Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

FOR THE HONEY FROSTING
1/2 cup (1 stick) unsalted butter, very soft
1 bar (8 ounces) regular (or reduced-fat) cream cheese, very soft
1/4 cup honey

Directions:
In a medium bowl, whisk butter, cream cheese, and honey until smooth.
Spread top of cooled cake with honey frosting.

I go to the bakery across the street from the Starbucks. Their bunt cakes are great!

This is easy & really good:
Buy a box of chocolate cake mix (devils, dark, which ever you prefer) I like Ducan Hines brand best.
1 pack of chocolate instant pudding
4 eggs & 1/2 of oil & water (not exactly sure about the amount of oil & water, just whatever is listed on the box).
Mix it all together & pour into a bunt pan.
Cook for about 40 minutes or until the knife come out clean after sticking it in the cake.
Cream Cheese frosting - microwave it for about 45 seconds & then dip a knife in it & drizzle over the cake.
The cake comes out really most & the drizzle of frosting adds just the right amount of sweetness.





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