Rich Chocolate Bundt Cake Food
RICH CHOCOLATE BUNDT CAKE
"The secret to this low-cal cake is pureed sweet potatoes in the batter." From Shape magazine
Provided by Lissa_L
Categories Dessert
Time 1h25m
Yield 10 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F.
- Coat a 6-cup nonstick Bundt pan with cooking spray and dust with 1 tbsp flour. Set aside.
- In a small bowl, stir together sweet potato puree and buttermilk; set aside.
- In a large bowl, combine the brown sugar, corn syrup and oil. Beat with a mixer at medium speed for 5 minutes. Add the egg and beat well.
- In another large bowl, sift together the remaining flour, cocoa, baking powder, baking soda and salt. Set aside.
- With the mixer at low speed, alternate adding 1/3 of the flour mixture and 1/3 of the sweet potato mixture into the sugar and egg mixture until all ingredients are incorporated (do not overmix). Pour the batter into the prepared pan. Bake in the center oven rack for 40 minutes or until the cake springs back when lightly touched in the center.
- Cool at least 15 minutes before removing from pan. Allow the cake to cool on a cake rack for 5 more minutes. Sift the confectioners' sugar over the top of the cake and serve warm. Garnish with fresh raspberries and a sprig of mint.
Nutrition Facts : Calories 199.2, Fat 4, SaturatedFat 0.9, Cholesterol 21.4, Sodium 196.4, Carbohydrate 40.9, Fiber 1.9, Sugar 16.3, Protein 3.1
RICH CHOCOLATE BUNDT CAKE
This recipe comes to my family from a good friend who played surrogate Auntie for our kids when we lived in North Carolina. She got it from her Mimi (maternal grandmother). Not sure of its history from there. Smash hit wherever it goes. Several similar cake mix bundt recipes on here, but none exactly like this one so thought I'd add it to the fray. Requires a carafe of milk while eating. *wink*
Provided by O-mama
Categories Dessert
Time 1h20m
Yield 1 bundt, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix sour cream, oil and eggs on low speed.
- Add dry pudding mix and dry cake mix. Beat at low speed.
- Fold in chocolate chips.
- Generously grease bundt pan and flour.
- Bake at 350° for 1 hour.
- Turn out on rack and cool. Frost if desired.
- Note: I like to apply part of a can of cream cheese frosting while the cake is still warm so it kind of glazes it. Once cooled I use the rest of the frosting. Then I melt a handful or so of chocolate chips in the microwave and use a spoon to drizzle across the cake.
- [Afterthoughts: I tried this with a chocolate cake mix for the fun of it. It became just another chocolate cake rather then the sumptious indulgence we'd come to think of this recipe as. The yellow mix seems to give it a richer flavor in my opinion. Just my 2-cents for your musing.].
Nutrition Facts : Calories 901, Fat 56.4, SaturatedFat 17.4, Cholesterol 119.7, Sodium 778.2, Carbohydrate 97.1, Fiber 4, Sugar 62.2, Protein 9.2
RICH CHOCOLATE KAHLUA BUNDT CAKE
I checked the other Kahlua cakes, and none were like our ours. So... here's another variation on the quick, cake mix, pudding creation.
Provided by BakinBaby
Categories Dessert
Time 55m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients (except chips) with mixer, beat for 2 minutes on high.
- Add chocolate chips.
- Pour into greased and floured bundt pan 10".
- Bake 45 minutes at 350 degrees to 1 hour until done.
- Dust with powdered sugar.
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- Preheat oven to 350F/180C. Grease a 12-cup (10-inch) Bundt pan and coat with cocoa powder, tapping the pan slightly to remove any excess. Set aside.
- In a medium heatproof bowl, place cocoa and coffee powder. Pour hot water over the mixture and let stand for 1 minute, then whisk until smooth. Let the mixture cool to room temperature (meanwhile, proceed with the rest of the recipe), then whisk in the sour cream. In another medium bowl, sift flour, baking soda, and salt, and mix to combine. Set aside.
- In a mixer bowl fitted with the paddle attachment, beat together butter and sugars on medium-high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as necessary. Beat in vanilla extract. On low speed, beat in the flour mixture in 3 additions, alternating it with the cocoa-sour cream mixture in 2 additions, starting and ending with the flour. Do not over mix.
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