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Cocoa Bundt Cake

Courses: Dessert
Serves: 12 people

Recipe Ingredients

1 2/3 cups 104g / 3.7ozAll-purpose flour
1 1/2 cups 297g / 10ozSugar
1/2 cup 55g / 1.9ozHershey's cocoa
1 1/2 teaspoons 7.5mlBaking soda
1/2 teaspoon 2.5mlBaking powder
1 teaspoon 5mlSalt
2   Eggs
1/2 cup 99g / 3.5ozShortening
1 1/3 cups 315mlButtermilk or sour milk *
1 teaspoon 5mlVanilla
  Chocolate glaze
  Glaze
1 tablespoon 15mlUnsalted butter
1 cup 198g / 7ozConfectioner's sugar - sifted
2 tablespoons 30mlWater
1/4 teaspoon 1.3mlGround cinnamon
1/2 oz 14gUnsweetened chocolate
1 teaspoon 5mlVanilla extract

Recipe Instructions

Heat oven to 350F. Generously grease and flour 12 cup Bundt pan.

In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add remaining ingredients except Chocolate Glaze.

Beat on low speed 1 minute, scraping bowl constantly.

Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan.

Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze.

Chocolate Glaze:

Makes 1/2 cup

Drizzle this simple and tasty glaze over the afternoon tea cakes or over any cake that's been frosted with seven-minute caramel frosting.

In a small saucepan combine the butter with 2 tablespoons water. Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat.

In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze.

* To sour milk: Use 1 1/2 tbs vinegar plus milk to equal 1 1/2 cups

Source:
"Just Cakes" From the C and H Sugar Kitchen

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