Chocolate Chip Baby Bundts With Baileys Glaze Food

CHOCOLATE CHIP BABY BUNDTS WITH BAILEY'S GLAZE

Steps:

• Preheat the oven to 350°F. Liberally butter and flour mini bundt pans, or use pan spray. Place the chocolate chips into a small bowl and sprinkle with about 1 tablespoon of water. Sprinkle a heaping teaspoon of flour over the wet chips and toss until they're coated. Set aside.
• In a small mixing bowl combine the yolk, 1/2 the sour cream and the vanilla, set aside.
• Measure the 6 oz (3/4 cup) of granulated sugar into a mixing bowl. Sift the flour, salt, baking soda and baking powder into the bowl with the 6 oz sugar. Mix on low speed to combine the ingredients. With the mixer running, add the butter and mix on low for 1 minute, add the reserved sour cream.
• Increase the speed to medium and mix for 2-3 minutes, stopping 1/2 way through to scrape the bowl. Add the yolk mixture in 2 batches, thoroughly scraping the bowl between additions. Remove the bowl from the mixer and fold in the chocolate chips.
• In a separate bowl, whisk the whites on medium high until soft peaks begin to form. Reduce the speed to low and sprinkle the remaining granulated sugar. Increase the speed to high and whip to full peak.
• Fold the whites into the base in 2 batches. Be sure there are no white streaks left unmixed. Portion the batter into the prepared pans. Fill about 2/3 full.
• Bake until the cakes are golden brown and the surface springs back when lightly touched. The time will vary based on the type of pans. Baby Bundts will be take 10-15 minutes.
• Allow the cakes to cool in the pans 5 minutes (20 minutes for larger pans).
• While the cakes are baking put the sugar into a small mixing bowl. Add the Bailey's all at once and whisk until the glaze is smooth with no lumps.
• Turn the cakes out onto a cooling rack set over a clean sheet pan. If any of the cakes baked over the center hole of the Bundt pan, poke through so the glaze can drain. Pour or spoon the glaze all over the cakes while they are still slightly warm.
• Leave the cakes on the rack until they are completely cooled and the glaze is set.

BAILEY'S BUNDT CAKE WITH IRISH CREAM GLAZE

Steps:

• Beat butter at medium speed with an electric mixer, about 2 minutes.
• Gradually add sugar, beating at medium speed 5-7 minutes.
• Add eggs, one at a time, beating just until yellow disappears.
• Dissolve coffee granules in boiling water; stir in liqueur.
• Add flour to butter mixture alternately with coffee mixture, beginning and ending with flour.
• Mix at low speed just until blended after each addition.
• Stir in extracts.
• Pour batter into a greased and floured 10" bundt pan.
• Bake at 300ºF for 1 hour and 40 minutes or until tested done.
• Cool in pan on wire rack for 10-15 minutes; remove from pan and let cool 30 minutes on wire rack.
• Brush with Irish cream glaze and sprinkle with toasted almonds.
• GLAZE: Dissolve coffee granules in water; add liqueur and powdered sugar, stirring until blended. Makes 1/2 cup.

CHOCOLATE CHIP BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Blend the first 6 ingredients.
• Fold in the 6 oz chocolate chips.
• Pour into a Bundt pan sprayed with Pam.
• Bake at 350 degrees for 1 hour.
• Glaze: Melt the last 3 ingredients and pour over completely cooled cake.

RICH LEMON CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Grease and flour 10-inch bundt pan.
• In a medium bowl, combine flour, baking soda and salt.
• In a large bowl, using electric mixer, beat butter and sugar until light and fluffy.
• Add cream cheese beating until smooth.
• Add eggs, one at a time, beating well after each addition.
• Add lemon extract, lemon zest and lemon juice, beating well.
• Mix in flour mixture alternately with buttermilk, making three additions of flour mixture and two of buttermilk, just until smooth.
• Stir in chocolate chips.
• Spread batter in prepared pan, smoothing top.
• Bake in preheated oven for about 70 minutes or until a tester inserted into center of cake comes out clean and cake starts to pull away from sides of pan.
• Let cake cool in pan on a rack for 15 minutes.
• Carefully invert cake into a large plate. Let cool completely.
• Icing: meanwhile, whisk together icing sugar and lemon juice until smooth, adding up to 1 tsp more juice if necessary for desire consistency.
• Set aside until cake is cool.
• Whisk again before drizzling or pouring over top of cake.
• When icing hardens, transfer cake to a serving platter.

CHOCOLATE CHIP CAKE WITH CHOCOLATE GLAZE

Steps:

• Preheat oven to 350°F.
• In a large mixing bowl, combine all cake ingredients except chocolate chips and walnuts. Blend well with a handheld mixer, scraping the sides of the bowl with a spatula. Fold chocolate chips and walnuts (optional) into batter.
• Divide batter in half and pour evenly into two greased and floured round layer cake pans. Bake for 40-45 minutes or until toothpick inserted into center comes out clean. Cool on a wire rack for at least one hour before turning out.
• Carefully turn first cake out of pan onto cake plate with flat side on plate and round side facing up. With a knife, carefully trim the rounded edge to make a flat surface for the filling.
• For filling, stir together brown sugar, cornstarch, salt and water in a medium saucepan. Over medium heat, cook (stirring constantly) until mixture begins to thicken (to a pudding-like consistency) and boil. Boil and stir for one minute. Remove from heat. Cool for at least 10 minutes. Spread filling over top of bottom layer of cake.
• Carefully turn second cake out of pan. Place flat side of cake atop bottom layer of cake (covered with filling) with round side facing up. Do not trim rounded top surface of cake.
• For glaze, heat chocolate chips, butter and corn syrup over low heat, stirring constantly, until chocolate is melted and mixture is smooth. Cool slightly. Spread over top layer of cake, allowing some of the glaze to drip down the sides of the cake.
• For bundt cake without filling, follow cake and glaze instructions. Baking time for cake may vary due to its being one layer instead of two. Turn cake out of bundt pan with flat side facing down and top with glaze as directed above.

CHOCOLATE! CHOCOLATE! CHOCOLATE! BUNDT CAKE WITH CHOCOLATE GLAZE

Steps:

• Cake: Preheat oven to 350°.
• Grease and flour bundt pan, set aside.
• In large mixing bowl, combine cake mix, pudding mix and chocolate chips.
• In another bowl, combine water, eggs, and vanilla mixing well.
• Add egg mixture to dry mixture and mix with spoon until just blended.
• Pour into prepared pan.
• Bake for 50 to 55 minutes or until cake tests done when wooden pick in center comes out clean.
• Cool 15 to 20 minutes before removing cake from pan.
• When completely cool, drizzle cake with Chocolate Glaze.
• Chocolate Glaze: Combine all ingredients in bowl.
• Mix with spoon until smooth.