In a Bundt Cake Rut -- Any Recommendations?

[blazedog]

I'm bringing on a dessert this weekend and though I would make a bundt cake so I don't have to deal with icing layers.

My default is Maida Heatter's 62nd Street Lemon Poundcake which is excellent but the eaters at this gathering have already had it so I would like to bring something new.

Any recommendations?

Thanks

[SueK]

This one is delicious! It's good even w/out making the sauce.

White Chocolate Bundt Cake with Raspberry Sauce

1 18-1/4 oz. box reduced-fat yellow cake mix
1 4 oz. instant white chocolate pudding & pie mix
1 cup fat-free sour cream
1/4 cup canola oil
2/3 cup skim milk
1 large egg
3 large egg whites
1/2 cup white choc. chips
1/2 cup chopped pecans

1-1/2 cups confectioners' sugar
1/4 cup skim milk
1 TB almond extract

Coat 10-inch bundt pan with nonstick cooking spray. Combine cake mix, pudding mix, sour cream, oil, milk, egg and egg whites, blending til well mixed. Stir in white choc. dhips and pecans. Bake @ 350 for 40 to 50 minutes or until wooded pick inserted comes out clean. Meanwhile, in a small bowl mix confectioners' sugar, milk, and almond extract; set aside. Cool cake on rack for 10 minutes before inverting on serving plate. drizzle glaze over warm cake. Serve with Raspberry sauce.

Raspberry Sauce

2 10 oz. frozen raspberries in syrup, thawed, divided.
1/4 cup sugar
2-3 TB orange juice or orange liqueur
Drain 1 package raspberries and discard juice. Save juice from other package. Puree fruit, juice, sugar and orange juice or liqueur in food processor or blender; strain puree to remove seeds. Chill until ready to use

[sneezles]

I highly recommend The Frog Commissary Carrot Cake

* Exported from MasterCook *

Frog Commissary Carrot Cake

Recipe By :
Serving Size : 12 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups corn oil
2 cups sugar
2 cups flour
2 tsp. cinnamon
2 tsp. baking powder
1 tsp baking soda
1 tsp. salt
4 eggs
4 cups grated carrots
1 cup chopped pecans
1 cup raisins
Pecan Cream Filling:
1 1/2 cups sugar
1/4 cup flour
3/4 tsp. salt
1 1/2 cups heavy cream
3/4 cup unsalted butter
1 1/4 cups chopped pecans
2 tsp. vanilla
Cream Cheese Frosting:
8 oz. unsalted butter -- softened
8 oz. cream cheese -- softened
1 lb powdered sugar
1 tsp. vanilla extract
Assembly:
1 1/2 cups shredded -- sweetened coconut

Pecan Cream Filling:
In a heavy saucepan, blend well the flour, sugar and salt. Gradually stir in the cream. Add the butter. Cook and stir the mixture over a low heat until the butter has melted, then let simmer for 20-30 minutes until golden brown in color, stirring occasionally. Cool to lukewarm. Stir in the nuts and vanilla. Let cool and refrigerate, preferably overnight. If too thick to spread, bring to room temperature before using.

Carrot Cake:
Preheat oven to 350°F. Have ready a greased and floured 10" tube cake pan. In a large bowl, wisk together the corn oil and sugar. Sift together the flour, cinnamon, baking powder, baking soda and salt. Sift half the dry ingredients into the sugar-oil mixture and blend.

Alternately, sift in the rest of the dry ingredients while adding the eggs, one by one. Combine well. Add the carrots, raisins, and pecans. Pour into the prepared tube pan and bake for 70 minutes. Cool upright on a cooling rack. If you are not using the cake that day it can be removed from the pan, wrapped in plastic and stored at room temperature.

Cheese Cream Filling:
Cream the butter well. Add the cream cheese and beat until blended. Sift in the sugar and add the vanilla. If it is too soft to spread, chill a bit. Chill if not using immediately, but bring to room
temperature before spreading.

Assembly:
Preheat oven to 300°F. Spread the coconut on a baking sheet and bake for 10-15 minutes until it colors lightly. Toss the coconut occasionally while it is baking so that it browns evenly. Cool completely. Have the filling and the frosting at a spreadable consistency. Loosen the cake in it's pan and invert onto a serving plate. With a long serving knife, carefully split the cake into three horizontal layers. Spread the filling between the layers. Spread the frosting over the top and sides. Pat the coconut onto the top and sides of the cake.

[greysangel]

here's a good thread: ;)
http://community.cookinglight.com/showthread.php?t=55172&highlight=german+chocolate+streusel+bundt

[blazedog]

here's a good thread: ;)
http://community.cookinglight.com/showthread.php?t=55172&highlight=german+chocolate+streusel+bundt

:D :D I guess I am consistent -- I'm at work so don't have access to my recipes at home :)

[erinl]

I just made Fine Cooking's Chocolate Stout Bundt Cake. Yum. I don't have the recipe with me, but I'll try to post it later if you're interested.

[blazedog]

I just made Fine Cooking's Chocolate Stout Bundt Cake. Yum. I don't have the recipe with me, but I'll try to post it later if you're interested.

:D :D Descriptive of an ingredient or your condition after eating. :D -- like LA's famous Fatburgers. :)

[jimjimmerjim]

Here is a CL link to a German Chocolate bundt cake that is really good.

http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=222773

[blazedog]

Intrigued by the Chocolate Stout, I found this recipe at epicurious which is a 3 layer cake but some of the reviewers indicated they halved the recipe and made as a bundt or made the whole and made as a bundt and a loaf. How does it compare to the Fine Cooking recipe which I assume was intended for a bundt.

Is there any formula for making a bundt vs. layers?

CHOCOLATE STOUT CAKE

"I am a lifelong chocoholic and have eaten many a piece of chocolate cake," writes Elizabeth Means of Williamsburg, Massachusetts. "Never before, though, have I enjoyed anything as much as the chocolate stout cake at the Barrington Brewery in nearby Great Barrington. If I could get a copy of this recipe, I would be eternally grateful."

The dark beer known as stout gives this cake an intense, not-too-sweet flavor.

Cake
2 cups stout (such as Guinness)
2 cups (4 sticks) unsalted butter
1 1/2 cups unsweetened cocoa powder (preferably Dutch-process)
4 cups all purpose flour
4 cups sugar
1 tablespoon baking soda
1 1/2 teaspoons salt
4 large eggs
1 1/3 cups sour cream
Icing
2 cups whipping cream
1 pound bittersweet (not unsweetened) or semisweet chocolate, chopped

For cake:
Preheat oven to 350°F. Butter three 8-inch round cake pans with 2-inch-high sides. Line with parchment paper. Butter paper. Bring 2 cups stout and 2 cups butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.
Whisk flour, sugar, baking soda, and 1 1/2 teaspoons salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Divide batter equally among prepared pans. Bake cakes until tester inserted into center of cakes comes out clean, about 35 minutes. Transfer cakes to rack; cool 10 minutes. Turn cakes out onto rack and cool completely.
For icing:
Bring cream to simmer in heavy medium saucepan. Remove from heat. Add chopped chocolate and whisk until melted and smooth. Refrigerate until icing is spreadable, stirring frequently, about 2 hours.
Place 1 cake layer on plate. Spread 2/3 cup icing over. Top with second cake layer. Spread 2/3 cup icing over. Top with third cake layer. Spread remaining icing over top and sides of cake.

Makes 12 servings.
Bon Appétit
R.S.V.P.

September 2002
Barrington Brewery, Great Barrington, MA

[jtoepfert100]

This month's Gourmet has a recipe for a Whiskey Bundt Cake that I'm anxious to try. Here's the recipe (It received good reviews on epicurious):

CHOCOLATE WHISKEY BUNDT CAKE
Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.




1 cup unsweetened cocoa powder (not Dutch-process) plus 3 tablespoons for dusting pan
1 1/2 cups brewed coffee
1/2 cup American whiskey
2 sticks (1 cup) unsalted butter, cut into 1-inch pieces
2 cups sugar
2 cups all-purpose flour
1 1/4 teaspoons baking soda
1/2 teaspoon salt
2 large eggs
1 teaspoon vanilla
Special equipment: a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)
Accompaniment: lightly sweetened whipped cream
Garnish: confectioners sugar for dusting





Put oven rack in middle position and preheat oven to 325°F. Butter bundt pan well, then dust with 3 tablespoons cocoa powder, knocking out excess.
Heat coffee, whiskey, butter, and remaining cup cocoa powder in a 3-quart heavy saucepan over moderate heat, whisking, until butter is melted. Remove from heat, then add sugar and whisk until dissolved, about 1 minute. Transfer mixture to a large bowl and cool 5 minutes.

While chocolate mixture cools, whisk together flour, baking soda, and salt in a bowl. Whisk together eggs and vanilla in a small bowl, then whisk into cooled chocolate mixture until combined well. Add flour mixture and whisk until just combined (batter will be thin and bubbly). Pour batter into bundt pan and bake until a wooden pick or skewer inserted in center comes out clean, 40 to 50 minutes.

Cool cake completely in pan on a rack, about 2 hours. Loosen cake from pan using tip of a dinner knife, then invert rack over pan and turn cake out onto rack.

Cooks' note:
This cake improves in flavor if made at least 1 day ahead and kept, in a cake keeper or wrapped well in plastic wrap, at cool room temperature. It can be made up to 5 days ahead and chilled. Bring to room temperature before serving.

Makes 12 to 14 servings.
Gourmet
September 2005

[SDMomChef]

My favorite bundt cake recipe is the CL Chocolate Chip Bundt cake recipe - my DH requests that recipe more than just about any other cake recipe.

Although, the Chocolate Stout Cake recipe sounds intriguing....

[jtoepfert100]

In my quest to use up pears, I'll be making this one from Gail Gand this week:

Pear Walnut Spice Cake (http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_20788,00.html)

[Middydd]

Any recommendations?

Thanks


I love this Peach Cake, I like to make a buttermilk glaze and then sprinkle with toasted, slivered almonds.

Peach Pound Cake

From the Georgia Peach Commission.

1 c butter, softened
3 c sugar
6 eggs
3 c all-purpose flour
1/4 tspn baking soda
1/4 tspn salt
1/2 c sour cream
2 c medium ripe (not juicy) fresh peaches, peeled, chopped
1 tspn vanilla extract
1 tspn almond extract

Heat oven to 350 degrees F. Grease and flour a 10" tube pan; set aside. In large mixing bowl, cream butter and sugar well, until very light and fluffy. Add eggs, one at a time, beating well after each. In another bowl, mix flour, soda and salt. Combine sour cream and peaches in separate bowl. Alternately, add flour and peach mixtures to creamed butter-sugar blend, beginning and ending with flour. Beat well after each addition. Stir in vanilla and almond extracts. Pour batter into prepared pan. Bake for 75 to 80 minutes or until cake tests done. Cool slightly, remove from pan. Makes 10 to 12 servings.

Buttermilk Glaze

2 tb Buttermilk
1/4 c Sugar
2 tb Butter or margarine
3/4 ts Cornstarch
1/8 ts Baking soda
3/4 ts Vanilla extract

Recipe by: Southern Living

Combine buttermilk, sugar, butter, cornstarch, and baking
soda in a small saucepan. Bring mixture to a boil. Cool
slightly, and stir in vanilla extract. Pour over cake
while both are still warm. Yield: 1/2 cup.

[valchemist]

here is a great one I made today. it is from the SLBB. my notes are below.

http://www.imagestation.com/picture/sraid186/pa052723b3698c1c5c0ec5e0832d174c6/f255a545.jpg

http://www.imagestation.com/picture/sraid186/pc94516abfc34aeb93c58611173e52192/f255a531.jpg


* Exported from MasterCook *

Cute as a Button Cherry Pound Cake

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Cakes Desserts


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 c butter -- softened
1/2 cup shortening
3 cups sugar
6 large eggs
1 jar red maraschino cherries -- (6-ounce) drained
and chopped (save 4 tbsp. cherry juice to
add to cake batter)
1 tsp. vanilla extract
3 3/4 cup flour
1/4 tsp. salt
3/4 cup milk
Cream cheese Frosting:
2 tbsps chopped cherries -- with juice
1 block cream cheese -- (8-ounce) softened
1/2 cup butter -- softened
1 box powdered sugar -- (16-ounce) sifted
1 tsp. vanilla extract

Beat butter and shortening at med. speed with an electric mixer about 2 min. or until creamy. Gradually add sugar, beating at med. speed 5 to 7 min. Add eggs, one at a time, beating just until yellow disappears. Stir in cherries, cherry juice and vanilla. Combine flour and salt; add to the butter mixture alternately with milk, beginning and ending with the flour mixture. Mix at low speed just until blended after each addition. Pour batter into a greased and floured 10-inch tube pan. Bake at 300 degrees for 1 hour and 45 min. to 2 hours or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 min. Remove from pan, and let cool completely on wire rack. Frost top and sides of cake with cream cheese frosting.

Cherry Cream Cheese Frosting:

Combine cream cheese and butter, beating until creamy. Add sugar and vanilla; beat until light and fluffy. Stir in cherries and juice. Yield: 3 cups.



Source:
"SLBB"


NOTES : dense moist. classic pound cake texture with tight crumb and crunchy top. great cherry flavor. I halved the frosting and used LF cream cheese, but otherwise stuck to the recipe. mine took about 1 hour 15 minutes to bake, so check early.

[Clover]

This one that Val posted is wonderful and has been completely eaten at every occasion that I (or friends to whom I've passed on the recipe) have served it. I doesn't taste perfumey or like either rosewater or grapefruit.

Rose Scented Pound Cake

2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 cup unsalted butter -- (2 sticks) at room temperature
2 cups sugar
3 eggs -- at room temperature
3/4 cup buttermilk
1 tablespoon lemon juice
2 tablespoons rose water

For the Grapefruit-Rose Syrup:
1/4 cup freshly squeezed grapefruit juice
4 tablespoons white sugar
1 teaspoon rose water
For the Glaze:
1 cup confectioner's sugar
1/4 cup grapefruit juice
2 tablespoons lemon juice
1 teaspoon rosewater

For the Cake:
1. Preheat oven to 325º F. Grease and flour a 2 - 2 1/2 quart Bundt pan.
2. In a medium-sized mixing bowl, sift together the flour, salt and baking powder. Set aside.
3. In a large mixing bowl, beat the butter with an electric mixer until it is fluffy and light in colour. Add sugar, 1 cup at a time and cream together thoroughly.
4. Add the eggs, one at a time to the butter/sugar mixture and incorporate thoroughly.
5. Pour the buttermilk into a liquid measuring cup and add the lemon juice and the rosewater. Stir to combine.
6. Add half of the dry flour mixture to the butter/sugar/egg mixture and mix gently to combine. Then repeat by incorporating half the buttermilk mixture into the batter. Repeat until both the dry mixture and buttermilk mixture have been completely combined into the batter.
7. Pour the batter into the prepared Bundt pan and bake for 50-60 minutes. Insert a toothpick or a wooden skewer into the centre of the cake and if it emerges perfectly clean, the cake is done. While the cake bakes, make the grapefruit-rose syrup.
8. Remove the cake from the oven and set aside on a rack to cool for 5 minutes. Poke between 50-100 holes into the cake with a wooden skewer while it is still warm in the pan and pour the grapefruit-rose syrup into the holes to fill and moisten the cake. Let stand for 1 hour before removing the cake from the pan.
9. To unmould, carefully loosen the edges of the cake from the pan and gently turn over with your hand supporting the cake as it glides out of the pan. Let it rest upright on a wire rack with a foil-lined cookie sheet underneath to catch any of the drippings from the syrup/glaze. (OR cover the cooling rack with waxed paper so that the cake doesn't stick to the cooling rack. then transfer the cake and wax paper to the serving platter and trim the wax paper so you can't see it)
10. Make the glaze and brush it into the crevices of the cake (if you are using a Rose Bundt pan) or simply pour it over the top edges of a standard Bundt cake. Let the glaze harden and then cover the cake until ready to serve.

For the Grapefruit-Rose Syrup:
1. In a small saucepan, combine the grapefruit juice, sugar and rosewater and heat to dissolve the sugar. Do not bring to a boil. Pour into cake (see above).

For the Glaze:
1. Sift confectioner's sugar into a medium-sized bowl (to ensure no lumps) and then whisk in grapefruit juice, lemon juice and rosewater and mix thoroughly to form a glaze. Brush or pour over cake (see above).

CLBB-posted by valchemist
Source:
http://www.foodtv.ca/feature/ontheburner/article6_2003_04_01.asp

[swquilts]

Blaze, this one is veryyyyy good!

Sock It To Me Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package yellow cake mix
2 Tablespoons light brown sugar
2 teaspoons ground cinnamon
1 cup pecans -- finely chopped
1 cup sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup sugar
4 each eggs -- large
1 teaspoon vanilla extract
Glaze
1 cup powdered sugar
2 tablespoons milk

Preheat oven with rack in the center to 350 degrees. Lightly spray 10" tube pan with cooking spray and dust with flour, shaking out the excess.

Place 2 TB of cake mix, brown sugar, cinnamon and pecans in a small bowl. Combine well.

Place remaining cake mix, sour cream, oil, water, sugar, eggs and vanilla in a large mixing bowl. Beat on low speed for 1 minutes, stop to scrape down sides. Increase speed to medium and beat for 2 minutes. Batter should look thick and smooth. Pour half of the batter into prepared pan. Sprinkle filling evenly over batter. Top with remaining batter smoothing out level. Place pan in oven.

Bake the cake until golden brown and it springs back when lightly pressed, 50 to 55 minutes. Remove from oven and cool on a rack for 20 minutes. Remove from pan carefully and invert to the rack. Cool completely before icing, 30 more minutes.

For the glaze, combine milk and powdered sugar, blending until smooth. Drizzle glaze over cake. Slice and serve

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 320 Calories; 17g Fat (47.1% calories from fat); 4g Protein; 39g Carbohydrate; 1g Dietary Fiber; 54mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 2 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0

Source: The Cake Mix Doctor, page 260

VERY rich and tasty, it could probably be lightened a bit. I did use LF sour cream and some egg sub.

[blazedog]

Blaze, this one is veryyyyy good!

Sock It To Me Cake



This has got to be a recipe from the late 1960's with that name :D

I've haven't made these but someone sent me this recipe from the 1960's -- hence the name. :) (The notes are my friend's)

BEATLE COOKIES

3/4 cup Butter or margarine
2 1/2 cups Sugar
3 Egg
5 1/4 cups Flour
3/4 teaspoon Salt
3/4 teaspoon Baking soda
1 tablespoon Baking powder
1 1/2 cups Sour cream
1 1/2 teaspoons Vanilla
1/2 cup Chocolate chips
1 tablespoon Cinnamon ground

Cream butter and 2 1/4 cups sugar. Add eggs and mix well. Sift flour with salt, soda and baking powder.
Alternately add to egg mixture with sour cream. Add vanilla and fold in chocolate pieces. Drop by heaping teaspoons onto greased baking sheets. Combine 2/3 cup sugar and cinnamon and sprinkle over each cookie. Bake at 375F 12 minutes.


1. Cream butter and 2 1/4 cups sugar by beating in bowl until light and fluffy.
Add eggs 1 at a time and beat well.

2. Sift flour, salt, baking soda and baking powder together in a large bowl.
Add dry ingredients to egg mixture a little at a time, alternating with
sour cream.
Add vanilla and fold in chocolate pieces.

3. Drop by heaping teaspoons onto greased baking sheet.
Combine 2/3 cup sugar and cinnamon, and sprinkle on each cookie.

4. Bake at 375 degrees for 12 minutes. Makes 5 dozen cookies.

Notes:

As I watch a special incorporating clips from past Bing Crosby Christmas specials, I was sorting through my recipe file and found the following, which was a popular cookie during the 60s.Yeah, yeah, yeah!! Enjoy!!....Me

[dgeevanson]

The White Chocolate Bundt Cake with Raspberry Sauce posted above by SueK is Wonderful!!! I have made it 5-6 times this summer for different events and it has made a hit every time. I've been asked for the recipe every time. I don't use the low fat cake mix - just Betty Crocker Pudding in the mix kind. I'm making it again tomorrow for an event at our church. I like to top it with fresh raspberries and whipping cream. Yummm Darla

[blazedog]

I just made Fine Cooking's Chocolate Stout Bundt Cake. Yum. I don't have the recipe with me, but I'll try to post it later if you're interested.

I would love to see the recipe if you have it available digitally.

Thanks.

[hAndyman]

With apple season upon us here this is one I will soon be making for the umteenth time:

Apple Cake with Hot Sherry Sauce...serves 16...

1/2 cup sweet sherry
4 cups apples, peeled and chopped
2 cups flour
2 tsp baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1/2 tsp allspice
2 cups sugar
2 large eggs
1/2 cup vegetable oil
2 tsp vanilla
1-1/2 cups chopped pecans or walnuts

Pour sherry over apples. (Note: semi-sweet sherry will work well).
In large bowl, whisk flour, soda, salt and spices. Add apples and toss to mix. Beat sugar, eggs, oil and vanilla 2 minutes or until creamy and light yellow. Add gradually to apple mixture. Add nuts and mix carefully. Pour into greased and floured Bundt pan (or 9"x13" pan). Bake at 350° (325° for ceramic Bundt or glass pan) for about 50 - 60 minutes until a toothpick comes out clean. Allow to cool for ~10 min. before inverting onto cake plate. Serve with several spoonfuls of Sherry Sauce.

Hot Sherry Sauce

1/2 cup butter
1 cup sugar
1/2 cup half & half (10% cream)
1 tsp vanilla
speck of salt
2 Tbs sherry

Melt butter; stir in sugar, half & half, vanilla and salt. Cook over low heat, whisking until smooth. Slowly add sherry, 1 Tbs at a time, whisking it in. Remove from heat. Ladle warm sauce over slice of warm cake. Note: The nuts can be toasted to bring out more flavour and crisp them up a bit. I usually use a medium dry sherry in both the cake and the sauce, as that's what is on hand. You can substitute rum, or perhaps bourbon or sour mash whisky, for the sherry for a different flavour.

[blazedog]

I just made Fine Cooking's Chocolate Stout Bundt Cake. Yum. I don't have the recipe with me, but I'll try to post it later if you're interested.

I would love to see the recipe if you have it available digitally.

Thanks.

[erinl]

I completely forgot I posted to this thread. Anyhow, here it is.

Chocolate Stout Cake
Yields 1 large bundt cake or 12 miniature bundt cakes

1 1/4 c stout, such as Guiness (don't include the foam when measuring)
1/3 c dark molasses
7 1/2 oz (1 2/3 c) all purpose flour
2 1/4 oz (3/4 c) natural cocoa powder
1 1/2 t baking powder
1/2 t baking soda
1/2 t salt
10 oz (1 1/4 c) unsalted butter, softened
1 1/2 c brown sugar
3 eggs
6 oz semisweet chocolate, very finely chopped
Chocolate Glaze

Preheat oven to 350 F. Butter a 10- or 12-cup bundt pan and then lightly coat with sifted cocoa.

In a small saucepan over high heat, bring the stout and molasses to a simmer. Remove the pan from the heat and let stand while preparing the cake batter.

Sift together the flour, cocoa, baking powder, soda, and salt. With a mixer, cream the butter until smooth. Add the brown sugar and beat on medium until light and fluffy. Scrape as needed. Beat in the eggs one at a time. On low, alternate adding flour and stout mixtures, beginning and ending with flour. Stir in the chopped chocolate.

Spoon the batter into the prepared pan, spreading it evenly. Bake until a wooden skewer comes out with only a few moist crumbs clinging to it--45-50 minutes. (about 35 minutes for mini cakes). Cool on a rack 20 minutes. Invert, remove pan and cool until just barely warm. Drizzle with glaze and cool completely.

CHOCOLATE GLAZE
3/4 c heavy cream
6 oz semisweet chocolate, chopped

Bring the cream to a boil in a small saucepan over high heat. Remove the pan from the heat and add the chocolate. Let stand for 1 minute and then whisk until smooth. Let cool 5 minutes before drizzling over the cake.

[blazedog]

Erin -- Thanks.

Did you chop the chocolate? Use chocolate chips? If chopped what size?

I am not a chopped chocolate expert. :)

[erinl]

I HATE chopping chocolate, so I took the easy way out and used chocolate chips. I should have tossed them with a little flour or cocoa, because they all settled to the bottom. It was still tasty, just not very well distributed.

[blazedog]

I HATE chopping chocolate, so I took the easy way out and used chocolate chips. I should have tossed them with a little flour or cocoa, because they all settled to the bottom. It was still tasty, just not very well distributed.

Thanks -- I know the flour trick is supposed to work with fruit but never heard of it for chocolate.

Maybe I could throw some of the chips in the food processor -- or alternatively go with bittersweet candy bars which are thinner and easier to chop.

[erinl]

Hmm, maybe I'm making it up.

[Middydd]

I was making a Blueberry Buttermilk Bundt Cake this afternoon and thought of your thread.

Sometimes I make it with orange zest, sometimes lemon. If I use lemon zest I add about a quarter teaspoon of lemon extract.

The cake is really moist but light and fluffy.

http://www.epicurious.com/recipes/recipe_views/views/109372

[BeckyM]

I also highly recommend the White Chocolate Bundt Cake with Raspberry Sauce posted by SueK. It's one of my favorites.

If you're looking for something with regular chocolate in it, here's one we often use as a birthday cake.

PATTY CAKE

Ingredients:
1 3-ounce box vanilla pudding
1 box yellow cake mix
3 eggs
1/2 cup water
1/2 cup oil
4 oz. grated German's sweet chocolate
1 cup sour cream (I use fat free)
1 6-ounce bag chocolate chips
1 cup chopped pecans (optional)

Directions:
Mix first six ingredients (pudding through grated chocolate). Add sour cream, chocolate chips, and pecans. Grease & flour tube pan (or bundt cake pan). Pour batter into pan and bake at 350 degrees for 50-55 minutes or until a toothpick inserted in the middle comes out clean.

Frosting: 4 ounces block cream cheese (I use fat free)
¼ cup margarine
2 cups powdered sugar
½ tsp. vanilla


Note -- the frosting comes out more like a thick glaze when using fat free cream cheese. If using regular cream cheese, you will probably need more frosting, so you should double the recipe.

Becky :)

[HealthyinMN]

Hmm, maybe I'm making it up.

Your not! It works quite well with chocolate chips! =)

[swquilts]

Blaze, what did you end up making??

[blazedog]

Nothing yet -- I hate all these wonderful choices :D - I'll probably make a decision based on the ingredients I have at home.

[Kathy B]

This one is a family favorite, and I almost always have all the ingredients...

Spiced Yogurt Pound Cake

2 c sugar
1 c butter -- softened
2 1/4 c flour
1 c plain yogurt
3 eggs
1 tsp. vanilla
1 tsp. cinnamon
1 tsp. allspice
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. baking soda
1/4 tsp. ground cloves

Cream butter and sugar. Add remaining ingredients and beat at low speed until mixed, scraping bowl frequently. Increase to high speed and beat 4 minutes.

Grease a 10-inch bundt pan, then flour or line with cinnamon sugar.
Pour batter into pan and bake 1 hour at 325 degrees or until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes. Remove from pan and cool completely on a wire rack.

kathyb's notes - Best if made at least 3 hours before serving or day ahead.
I usually sprinkle more cinnamon sugar generously over the top of the
cake before baking it. Also, be sure to note the oven temp is 325 degrees which is a little lower than the normal cake baking temperature.

This cake doesn't call for a glaze, but the cinnamon sugar makes a delicious coating that complements the cake, and it really doesn't need any other topping. Great with a cup of tea or coffee!

[MISSINDI]

That White Chocolate Bundt Cake mentioned is a good one. I made the below recipe recently and it was definitely delicious (it's a Rick Bayless recipe). Hope this helps!

Grandma's Moist Apple Cake
1 cup chopped nuts, toasted
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1-3/4 cups sugar
3/4 cup vegetable oil
1 stick of butter, melted
2 eggs
1/4 cup sour cream, plain or vanilla yogurt or milk (I used milk)
3 medium apples, chopped in small pieces (I used 4)

Position rack in middle of oven. Preheat to 325. Sift flour, baking soda, cinnamon and salt through sifter into a medium bowl. In another large bowl, combine the sugar, oil, melted butter, eggs and sour cream, yogurt or milk. Beat with a large spoon to mix well. Add the flour mixture and stir to mix thoroughly. Add apple pieces and nuts. Stir to combine thoroughly. Scoop into prepared pan. Bake 1 hour (for Bundt cake or tube pan) or 35-40 minutes (for layers or muffins), until the cake pulls away slightly from the mold and feels springy in the center. Remove and cool for 5 minutes, then unmold onto a cooling rack to cool completely. The cake is great served as is, or for a special presentation, you can glaze it.

Apricot Glaze: In a small saucepan, melt 1 cup apricot jam over medium heat, stirring until runny. Brush or drizzle (from a spoon) over the cake.

[Chelle D]

I made the Grandma's Apple Cake above last week for a co-worker's birthday and it was very well received. The birthday gal, who is an avid cook herself, even requested the recipe. Thanks!

[Middydd]

This month's Gourmet has a recipe for a Whiskey Bundt Cake that I'm anxious to try. Here's the recipe (It received good reviews on epicurious):

CHOCOLATE WHISKEY BUNDT CAKE
Most of the alcohol in this cake cooks off, but a distinct whiskey flavor remains.


Makes 12 to 14 servings.
Gourmet
September 2005

I made this cake last week, it is excellent!!! Everybody loved it.

This week I made Coconut Bundt Cake with Powdered Sugar Glaze. It was also very, very good. If anybody does try it, take the reviewers advice and add a teaspoon of baking powder for each cup of flour.

http://www.epicurious.com/recipes/recipe_views/views/104038

I served it plain, but kept thinking it could be dressed up for a dinner party with slices toasted and then plated with separate pools of a rum sauce, lime or mango flavoured puree, and chocolate sauce. Maybe add slices of banana for a tropical effect.

[marshcl]

This excellent. I love it for breakfast about two days after it's made...

Old-Fashioned Cider-Gingerbread Bundt Cake

2 1/2 cups all-purpose flour
1 tablespoon ground ginger
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon salt
1 cup granulated sugar
3/4 cup blackstrap molasses
3/4 cup apple cider
1/2 cup apple butter
1/4 cup vegetable oil
1/4 cup egg substitute or 1 egg white
1 1/3 cups shredded peeled Granny Smith apple (about 1 apple)
Cooking spray
1 tablespoon powdered sugar

Preheat oven to 350°.
Lightly spoon the flour into dry measuring cups; level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a bowl. Combine granulated sugar and next 5 ingredients (granulated sugar through egg substitute) in a large bowl; beat at medium speed of a mixer 2 minutes. Add flour mixture; beat until well-blended. Add apple; beat well. Pour batter into a 12-cup Bundt pan coated with cooking spray. Bake cake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes; invert cake onto a wire rack, and cool completely. Sift powdered sugar over cake.

Yield: 16 servings (serving size: 1 slice)

CALORIES 219(16% from fat); FAT 3.8g (sat 0.7g,mono 1g,poly 1.7g); PROTEIN 2.5g; CHOLESTEROL 0.0mg; CALCIUM 141mg; SODIUM 210mg; FIBER 0.9g; IRON 3.8mg; CARBOHYDRATE 44.6g
Cooking Light, NOVEMBER 1998


Cat

[heavy hedonist]

I love this Peach Cake, I like to make a buttermilk glaze and then sprinkle with toasted, slivered almonds.

Yummy-yum-yum!!

[Middydd]

Yummy-yum-yum!!

Thanks for reminding me, I never did get to the Peach Pound Cake this summer. I kept making peach pies instead.

Wonder if there are still any peaches in the produce department?