MILK CHOCOLATE BUNDT CAKE
Try this recipe for a moist mild chocolate cake that cuts cleanly and doesn't need frosting. This scrumptious snack cake travels very well, so it's a snap to share anywhere.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12-14 servings.
Number Of Ingredients 12
Steps:
- In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired.
Nutrition Facts : Calories 423 calories, Fat 20g fat (12g saturated fat), Cholesterol 100mg cholesterol, Sodium 338mg sodium, Carbohydrate 57g carbohydrate (36g sugars, Fiber 1g fiber), Protein 6g protein.
EASY CHOCOLATE BUNDT CAKE GLAZE
Simple to make with only three ingredients with a variety of uses. Great to use over Bundt cake because it sets up nicely. The extra sauce may be refrigerated and reheated to serve over ice cream or your favorite dessert. I came up with this once when I didn't have any confectioner's sugar to make a glaze for a Bundt cake.
Provided by TUNISIANSWIFE
Categories Desserts Frostings and Icings Chocolate
Time 10m
Yield 12
Number Of Ingredients 3
Steps:
- In a saucepan over medium heat, combine the sweetened condensed milk and chocolate chips. Cook, stirring constantly, until the chips are melted and the mixture is smooth. Do not allow it to bubble. Remove from the heat and stir in vanilla. Cool slightly before drizzling over a cake. If you want to make this ahead, it can be cooled and reheated in the microwave.
Nutrition Facts : Calories 173 calories, Carbohydrate 26.7 g, Cholesterol 11.1 mg, Fat 7 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 4.3 g, Sodium 43.1 mg, Sugar 25.4 g
MILK CHOCOLATE BUNDT CAKE
This is a family favorite I found from TOH. It's nice and chocolately and tastes just as well unfrosted as frosted. It also freezes well.
Provided by Chef on the coast
Categories Dessert
Time 1h30m
Yield 12-14 slices, 12-14 serving(s)
Number Of Ingredients 11
Steps:
- In a saucepan, heat the candy bar and chocolate syrup over low heat until melted.; set aside to cool.
- In a mixing bowl, cream butter and sugar.
- Add eggs, one at time, beating well after each addition.
- Stir in chocolate mixture and vanilla.
- Combine flour, salt and baking soda; add to creamed mixture alternately with buttermilk.
- Pour into a greased and floured 10 inch fluted tube pan.
- Bake at 350 degrees for 65-70 minutes or until a toothpick inserted near the center comes out clean.
- Cool in pan on a wire rack for 15 minutes.
- Remove from pan and cool completely.
- Dust with powdered sugar if desired.
MILK CHOCOLATE MINI BUNDT CAKES
Make and share this Milk Chocolate Mini Bundt Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Dessert
Time 1h7m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Center a rack in the oven; preheat oven to 350°; generously butter a 6-mold mini Bundt pan.
- Make the swirl: toss the nuts, cocoa, and sugar together in a bowl; set aside.
- Make the cake: in a bowl, whisk the flour, baking powder, and salt together; set aside.
- Working with a stand mixer fitted with paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar together on medium speed until smooth, about 3 minutes (always scrape down sides of bowl as needed when mixing).
- Add in the egg; beat 1 minute; then beat in the vanilla (don't be concerned if the mixture looks curdled-it will smooth out soon).
- Decrease mixer speed to low; add in half the flour mixture, mixing only until incorporated.
- Add in the milk, and when it is blended into the batter, add the remaining flour mixture, again mixing just to incorporate.
- Add in the melted chocolate; mix to blend.
- Fill each of the mini Bundt molds with a little batter, then divide the swirl mixture evenly among the molds; top off the Bundts with the remaining batter.
- Bake 20-22 minutes or until test done (pick comes out clean).
- Transfer the pan to a rack; let rest for 5 minutes; then invert them onto the rack and let them cool to room temperature.
- Make the glaze: melt the chocolate in a heatproof bowl over a saucepan of simmering water OR in a microwave oven (my preferred method).
- Stir in the corn syrup; using a small offset metal spatula or a table knife, spread the shiny glaze over the tops of the cooled Bundts, then scatter the nuts, if using, over the glaze.
- Let the glaze set at room temperature; it will take about 15 minutes.
SUPER MOIST CHOCOLATE BUNDT® CAKE
I wanted to make a chocolate cake without using instant cake mixes and voila! An extremely scrumptious and moist chocolate Bundt® cake! Top with a dusting of powdered sugar or vanilla ice cream if desired.
Provided by MONICASJ
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h15m
Yield 14
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
- Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
- Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.
Nutrition Facts : Calories 455 calories, Carbohydrate 52.8 g, Cholesterol 48.5 mg, Fat 26.5 g, Fiber 2.1 g, Protein 5.5 g, SaturatedFat 8.2 g, Sodium 329.9 mg, Sugar 30.4 g
MILK CHOCOLATE POUND CAKE
Make and share this Milk Chocolate Pound Cake recipe from Food.com.
Provided by southern chef in lo
Categories Dessert
Time 1h10m
Yield 1 cake
Number Of Ingredients 12
Steps:
- Beat butter at medium speed with an electric mixer for 2 minutes or until creamy.
- Gradually add sugar and beat 5 to 7 minutes. Add eggs 1 at a time, beating after each addition just until yellow disappears. Add melted candy bars, stirring until well combined.
- Mix flour, baking soda, and salt; add to the butter mixture alternately with the buttermilk beginning and ending with the flour. Mix at low speed after each addition just until blended. Stir in pecans, chocolate syrup, and vanilla.
- Pour batter into a greased and floured 10-inch tube pan or 12-cup bundt pan.
- Bake at 325°F for 1 hour and 5 minutes or until wooden toothpick inserted in center comes out clean. Cool pan on a wire rack for 10 to 15 minutes; remove from pan and cool completely on wire rack.
- Sprinkle with powdered sugar.
Nutrition Facts : Calories 6926.4, Fat 367.7, SaturatedFat 169.7, Cholesterol 1404.6, Sodium 2773.7, Carbohydrate 822.5, Fiber 31.8, Sugar 529.8, Protein 100.8
CHOCOLATE BUNDT CAKE GLAZE
Make and share this Chocolate Bundt Cake Glaze recipe from Food.com.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
- Remove from heat and stir in the vanilla.
- Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).
Nutrition Facts : Calories 174.8, Fat 7.1, SaturatedFat 4.3, Cholesterol 11.2, Sodium 43.6, Carbohydrate 26.9, Fiber 0.8, Sugar 25.7, Protein 3.2
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