Chocolate Bundt Cake

  • Prep Time
    30 minutes
  • Cook Time
    80 minutes
  • View
    69

This recipe is from a Southern Living cookbook, and its ingredients produce a classic pound cake texture. It’s not too sweet and it has a familiar buttery Hershey’s chocolate taste. It’s delicious toasted with a little butter. You could also warm it and serve with ice cream and fudge sauce.  Don’t forget the glass of milk.

THE FOLLOWING IMAGES MAY BE DISTURBING TO SOME:

My sister and I made the same cake with the same recipe this weekend.  I’m not saying my brilliant mathematician sister did anything wrong but the following pictures came from HER kitchen.

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THIS MIGHT BE A GOOD TIME TO DISCUSS KITCHEN SAFETY:

ALWAYS HAVE A FIRE EXTINGUISHER IN YOUR KITCHEN!

CHECK OUT THIS CAN THAT I ORDERED FROM QVC – IT IS WITHIN EASY REACH UNDER MY SINK.

This is my precious sister (a long time ago, but she’s still cute) who used self-rising flour instead of all-purpose in this recipe.  Use all-purpose.  Unless you want your cake to explode and catch on fire in the bottom of your oven.

Ingredients

Chocolate Bundt Cake

    Directions

    Prepare your pan. Shmear Crisco all over the inside of the pan, then sprinkle with flour mixed with a little cocoa and tap out. Preheat oven to 325 degrees. Get all your ingredients ready and stir the dry ingredients with a fork.

    Step 1

    Cream butter and shortening - In your Kitchenaid stand mixer with paddle attachment, of course.

    Step 2

    Slowly add in the sugar and beat until fluffy about 2 minutes. Scrape the bowl a lot.

    Step 3

    Add eggs, one at a time, Beat (but not too vigorously) after each addition. Do not beat the hell out of this batter. If the batter looks curdled don't worry; keep adding eggs and it will smooth out.

    Step 4

    Add the vanilla. This step is very easy to forget!

    Step 5

    Add dry ingredients alternatingly with the milk, starting and ending with the flour mixture.

    Step 6

    Pour batter into prepared bundt pan. Bake at 325 for 80 minutes.

    Step 7

    Let the cake cool in the pan a few minutes, then invert onto a wire rack and back onto a cake plate.

    Conclusion

    As you can see, a few pieces of cake stuck to the inside of the pan. But, the cake is still a beautiful homemade cake. And it looks homemade. As long as you're cooking with love, that's all that matters.

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