Bundt Cake recipe from scratch?!
Looking for a recipe for Bundt Cake from scratch!. Maybe something using instant pudding (I have chocolate) or using Cherry Extract!. Craving sweets and looking to bake with what I have!.
Thanks!Www@FoodAQ@Com
Thanks!Www@FoodAQ@Com
Answers:
Tunnel Of Fudge Cake
Prep Time:
35 minutes
Ready In:
4 hours 30 minutes
Ingredients:
CAKE
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST? All Purpose Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
GLAZE
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Preparation Directions:
1!. Heat oven to 350°F!. Grease and flour 12-cup Bundt pan or 10-inch tube pan!. In large bowl, combine sugar and margarine; beat until light and fluffy!. Add eggs 1 at a time, beating well after each addition!. Gradually add 2 cups powdered sugar; blend well!. By hand, stir in flour and remaining cake ingredients until well blended!. Spoon batter into greased and floured pan; spread evenly!.
2!. Bake at 350°F!. for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan!.** Cool upright in pan on wire rack 1 1/2 hours; invert onto serving plate!. Cool for at least 2 hours!.
3!. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency!. Spoon over top of cake, allowing some to run down sides!. Store tightly covered!.
Yield:
16 servings
Tips:
* Nuts are essential for the success of this recipe!. ** Since this cake has a soft filling, an ordinary doneness test cannot be used!. Accurate oven temperature and baking times are essential!. Bundt? is a registered trademark of Northland Aluminum Products, Inc!., Minneapolis, MN
Chocolate Sin Cake
1 cup (2 sticks) butter
1 1/2 cups granulated sugar
4 eggs
1 (6 ounce) package semisweet chocolate chips
1 1/2 cups chocolate syrup
1 1/2 cups applesauce
1 teaspoon vanilla extract
1 teaspoon pure almond extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
1 cup chopped nuts (optional)
Preheat oven to 325 degrees F!.
Cream butter and sugar well!. Add eggs 1 at a time!. Beat until light and fluffy!. Melt the chocolate morsels with the syrup in a double boiler!. Add to the butter and egg mixture!. Add remaining ingredients, and blend well!. Pour batter into a well-greased 10-inch Bundt pan or a 10-inch round pan!. Bake for 1 hour or until a wooden pick inserted comes out clean!. Cool well before turning out of pan!.
This cake is very moist and requires no frosting, but it is delicious with whipped cream!.
Chocolate Macaroon Tunnel Cake
Cake
1/2 cup shortening
1 3/4 cups granulated sugar
1 egg yolk
2 teaspoons vanilla extract
4 eggs
2 cups sifted all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup cold water
1/2 cup sour cream
Coconut Macaroon Filling
1 egg white
1/4 cup granulated sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Vanilla Glaze
2 cups sifted confectioners' sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 tablespoons milk, or as needed
Preheat the oven to 350 degrees F (175 degrees C)!. Grease and flour a 10-inch Bundt pan!.
Cake: In a large bowl, blend together the shortening, granulated sugar, egg yolk and vanilla extract until smooth!. Beat in eggs one at a time using an electric mixer!.
Combine flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water!. Pour batter into the prepared Bundt pan!.
Coconut Macaroon Filling: In a separate bowl with clean beaters, whip the egg white until soft peaks form!. Gradually sprinkle in granulated sugar while continuing to whip to firm peaks!. Fold in the coconut, flour and vanilla extract by hand using a spatula or wooden spoon!. Drop this mixture by teaspoonsful over the chocolate batter in the pan, being careful not to let the filling touch the sides of the pan!. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean!. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely!.
Remove cake from pan, and drizzle with Vanilla Glaze!.
Vanilla Glaze: Mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable!. Drizzle over cooled cake!.
NOTE: The vanilla glaze can easily be made into chocolate by adding 2 tablespoons cocoa powder!.Www@FoodAQ@Com
Prep Time:
35 minutes
Ready In:
4 hours 30 minutes
Ingredients:
CAKE
1 3/4 cups sugar
1 3/4 cups margarine or butter, softened
6 eggs
2 cups powdered sugar
2 1/4 cups Pillsbury BEST? All Purpose Flour
3/4 cup unsweetened cocoa
2 cups chopped walnuts*
GLAZE
3/4 cup powdered sugar
1/4 cup unsweetened cocoa
4 to 6 teaspoons milk
Preparation Directions:
1!. Heat oven to 350°F!. Grease and flour 12-cup Bundt pan or 10-inch tube pan!. In large bowl, combine sugar and margarine; beat until light and fluffy!. Add eggs 1 at a time, beating well after each addition!. Gradually add 2 cups powdered sugar; blend well!. By hand, stir in flour and remaining cake ingredients until well blended!. Spoon batter into greased and floured pan; spread evenly!.
2!. Bake at 350°F!. for 45 to 50 minutes or until top is set and edges are beginning to pull away from edge of pan!.** Cool upright in pan on wire rack 1 1/2 hours; invert onto serving plate!. Cool for at least 2 hours!.
3!. In small bowl, combine all glaze ingredients, adding enough milk for desired drizzling consistency!. Spoon over top of cake, allowing some to run down sides!. Store tightly covered!.
Yield:
16 servings
Tips:
* Nuts are essential for the success of this recipe!. ** Since this cake has a soft filling, an ordinary doneness test cannot be used!. Accurate oven temperature and baking times are essential!. Bundt? is a registered trademark of Northland Aluminum Products, Inc!., Minneapolis, MN
Chocolate Sin Cake
1 cup (2 sticks) butter
1 1/2 cups granulated sugar
4 eggs
1 (6 ounce) package semisweet chocolate chips
1 1/2 cups chocolate syrup
1 1/2 cups applesauce
1 teaspoon vanilla extract
1 teaspoon pure almond extract
1/2 teaspoon baking soda
1/2 teaspoon salt
2 1/2 cups flour
1 cup chopped nuts (optional)
Preheat oven to 325 degrees F!.
Cream butter and sugar well!. Add eggs 1 at a time!. Beat until light and fluffy!. Melt the chocolate morsels with the syrup in a double boiler!. Add to the butter and egg mixture!. Add remaining ingredients, and blend well!. Pour batter into a well-greased 10-inch Bundt pan or a 10-inch round pan!. Bake for 1 hour or until a wooden pick inserted comes out clean!. Cool well before turning out of pan!.
This cake is very moist and requires no frosting, but it is delicious with whipped cream!.
Chocolate Macaroon Tunnel Cake
Cake
1/2 cup shortening
1 3/4 cups granulated sugar
1 egg yolk
2 teaspoons vanilla extract
4 eggs
2 cups sifted all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup cold water
1/2 cup sour cream
Coconut Macaroon Filling
1 egg white
1/4 cup granulated sugar
1 cup flaked coconut
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
Vanilla Glaze
2 cups sifted confectioners' sugar
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 tablespoons milk, or as needed
Preheat the oven to 350 degrees F (175 degrees C)!. Grease and flour a 10-inch Bundt pan!.
Cake: In a large bowl, blend together the shortening, granulated sugar, egg yolk and vanilla extract until smooth!. Beat in eggs one at a time using an electric mixer!.
Combine flour, cocoa, baking soda and salt; stir into the egg mixture alternately with the sour cream and water!. Pour batter into the prepared Bundt pan!.
Coconut Macaroon Filling: In a separate bowl with clean beaters, whip the egg white until soft peaks form!. Gradually sprinkle in granulated sugar while continuing to whip to firm peaks!. Fold in the coconut, flour and vanilla extract by hand using a spatula or wooden spoon!. Drop this mixture by teaspoonsful over the chocolate batter in the pan, being careful not to let the filling touch the sides of the pan!. Bake for 55 to 65 minutes in the preheated oven, or until a knife inserted into the cake comes out clean!. Cool for 15 minutes in the pan, then invert onto a wire rack to allow the cake to cool completely!.
Remove cake from pan, and drizzle with Vanilla Glaze!.
Vanilla Glaze: Mix together the confectioners' sugar, butter and milk in a small bowl, gradually adding milk until the mixture is thick but pourable!. Drizzle over cooled cake!.
NOTE: The vanilla glaze can easily be made into chocolate by adding 2 tablespoons cocoa powder!.Www@FoodAQ@Com
Id look on Ihttp://www!.recipesource!.com/cgi-bin/sear!.!.!. m sure youl find something there!.!.!.also this is not a bundt but to me it seems like the ultimate shttp://www!.americastestkitchen!.com/print!.!.!.Www@FoodAQ@Com
http://allrecipes!.com/Search/Recipes!.asp!.!.!.Www@FoodAQ@Com