Strawberry Bundt Cake With Milk Chocolate Chips Recipes

Steps:

• Preheat oven to 325° degrees F (165° degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ).
• In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar.
• In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt.
• Mix dry and wet ingredients together thoroughly.
• Fold in 1/2 cup Milk Chocolate Chips into batter.
• Pour batter into well greased & floured Bundt Pan.
• Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
• Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
• Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.

Steps:

• Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
• With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
• Add the flour mixture all at once and mix on low until almost completely combined.
• Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
• Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
• When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.

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.

Steps:

• Preheat the oven to 300 degrees F (150 degrees C). Grease and flour a 12-cup fluted tube pan (such as Bundt®).
• Whip sugar and margarine together in a large bowl with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating briefly after each addition. Mix in sour cream and vanilla extract.
• Sift flour, baking soda, and baking powder together in a separate bowl. Add flour mixture in 4 batches, beating batter thoroughly after each addition.
• Remove about 2 1/2 cups batter to a small bowl and add cocoa powder. Stir until dark in color. Stir in white chocolate chips.
• Stir dark chocolate chips into the light-colored batter. Layer the 2 batters, starting with the light-colored batter, into the prepared Bundt® pan.
• Bake in the preheated oven until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour 20 minutes. Cool on a wire rack for 20 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack.