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| Chocolate Bundt Cake |
by Amanda FormaroTake a simple chocolate cake or cake mix and make it fancy! Kids will love this too as it not only tastes good, but it looks like a giant chocolate donut. 1 box chocolate cake mix chocolate frosting (recipe below) confectioner's glaze (recipe below) Preheat oven as cake mix directs. Prepare cake mix as box directs and pout into a bundt pan. Put into the oven and set timer. While cake is baking, prepare frosting and confectioner's glaze. Frosting: 6 tbsp butter or margarine 3/4 cup unsweetened cocoa powder 2 2/3 cups confectioner's sugar, sifted 1 tsp vanilla 1/3 cup milk Cream butter and vanilla in a small bowl with mixer and medium-low speed. Mix until completely creamed together. Alternating, add cocoa and confectioner's sugar, beating at medium speed until creamy. Add some of the milk with the remaining sugar and cocoa until you reach desired consistency. You will use all the cocoa and sugar, but may not use all the milk, depending on your desired consistency. Set aside. Confectioner's Glaze: 1 1/4 cup confectioner's sugar (powdered sugar) 2 tbsp milk; as needed Slowly add milk to confectioner's sugar and mix with a fork. Do not add all the milk all at once. Add a little at a time until glaze is the consistency you want, a little runny, but thick enough that it doesn't pour off of the fork when lifted out of the mixture. After cake has cooled completely, frost with chocolate frosting. After cake is frosted, using a spoon, drizzle confectioner's glaze all over cake in a back and forth motion. Use as little or as much glaze as you like. As my Mom used to say "Whatever suits your fancy." This recipe is dedicated to my Mom, Rest Her Soul, 1990 "I love you Mom, miss you terribly."  Recommended ProductCalphalon Commercial Bakeware Bundt Form Cake Pan Features: ~ 10-inch pan ideal for cakes, molded mousses ~ Durable, heavy-gauge aluminum for exceptional heat conductivity ~ Two-ply nonstick coating for easy release of food and ease of cleanup ~ Nonstick formulated for releasing high-sugar foods ~ Lifetime warranty against defects Coated with two layers of durable nonstick specially formulated for easily releasing high-sugar foods, this 10-inch, commercial-grade bundt-form cake pan is ideal for baking cakes and coffee cakes and molding savory and sweet mousses. (courtesy: Amazon) |
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About the Author: Amanda Formaro is the entrepreneurial mother of four children. She is also the owner of FamilyCorner.com Magazine. |
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Let's Get Cooking!
