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Chocolate Chunk Bundt Cake

Chocolate Chunk Bundt Cake

I absolutely love when my adult children come home. Unfortunately that doesn’t happen as often as I would like. Of course they are busy and have lives of their own. However, when they do come home I am always thrilled. Daughter Number Two joined us at home this past week and we celebrated her birthday. I chose to make one of her favorite cakes; Brooke’s Chocolate Chunk Bundt Cake.

My memory doesn’t serve me as well as it used to. I cannot remember the first time we ate Brooke’s Chocolate Chunk Bundt Cake. It was probably in the early 2000’s. One of my sisters-in-law served it at a family get together. D2 fell instantly in love.

Over the years Brooke’s Chocolate Chunk Bundt Cake made appearances at many more family gatherings. Every time people gushed.

For D2’s 18th birthday she specifically requested Brooke’s Chocolate Chunk Bundt Cake. While I have made almost every birthday cake for my children throughout their lives I did not make that one. I reached out to my SIL and asked if she would make it. She did not hesitate.

So, when D2 let us know that she would be home to watch D4 play softball I asked if we could celebrate her birthday. Although it would be a little early she agreed. Right then I asked what kind of a cake she wanted me to make. She said that any cake I made would make her happy. Again, she doesn’t get the chance to come home often and eat mom’s homemade cooking. I decided I would make Brooke’s Chocolate Chunk Bundt Cake.

As often as I have eaten it I have never once made Brooke’s Chocolate Chunk Bundt Cake. I got ahold of my SIL and asked her if she would mind giving me the recipe. She said that she was 30 minutes away from leaving town for vacation but she would get it to me. That speaks to the very heart of my SIL. I texted her to tell her not to worry, but as I was driving down the street (she and my brother live 2 blocks from my house) she stepped out holding a piece of paper; the recipe.

The smile on my daughter’s face when she saw Brooke’s Chocolate Chunk Bundt Cake was worth it. She really loves this cake. I hoped that this cake would be as good as she remembered, especially because I had never made it.

Chocolate Chunk Bundt Cake

Chocolate Chunk Bundt Cake

After eating a birthday celebration meal of Tacos de Papa, D2’s new favorite as well as mine, we sang Happy Birthday. D2 got the first piece of Brooke’s Chocolate Chunk Bundt Cake. It was good. Everyone in the house liked it. I saved one piece to share with my mother the next day, but sent the uneaten portion of the cake home with D2.

It is moments like this that truly fill my heart and soul. Spending time with family is so wonderful and I cherish the time with oldest 2 daughters so much now. Also, sharing food makes me truly happy. My SIL sharing her recipe with me so that I could make it for D2 was an act of love. My making this cake was an act of love. Food is my passion and definitely one of my love languages. The fullness I feel from sharing food and stories goes beyond the fullness I feel from merely eating food.

Truly, my heart and soul are full right now.

Chocolate Chunk Bundt Cake

  • 6 ounces chocolate (chopped into chunks (milk, semi-sweet, or dark))
  • 1 box yellow cake mix
  • 1 package vanilla instant pudding mix (3.4 oz)
  • 1 cup sour cream
  • ½ cup vegetable oil
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar
  1. Preheat oven to 350 degrees.
  2. Lightly spray inside of Bundt pan with nonstick cooking spray. Dust with flour; shake out excess.
  3. In a large bowl combine cake mix, pudding mix, sour cream, oil, eggs, and vanilla. Beat on low speed for 1 minute. Scrape sides of bowl.
  4. Beat on medium speed for 2 minutes.
  5. Fold in chocolate chunks.
  6. Pour batter into prepared pan.
  7. Bake in preheated oven for 55 minutes or until golden and top springs back when touched gently.
  8. Remove pan to wire rack to cool for 20 minutes.
  9. Run long knife along edge of cake and invert onto rack to cool completely.
  10. Place cake on serving platter.
  11. Sprinkle top of cake with confectioners sugar.

 
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Posted by on June 8, 2018 in Baking Recipes

 

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Donut Cake

Donut Cake

In years past I have celebrated National Donut Day by making homemade cake donuts. This year I decided to make one giant donut by making a Donut Cake.

I enlisted the help of Daughter Number Four who was eager to assist. While I typically do not use convenience foods I occasionally do when making some of my fun food creations. This Donut Cake was one such occasion.

I asked D4 to grab a spice cake mix and can of pumpkin puree out of the pantry. Right away I could tell she was confused. She was unsure why I was using a box of cake mix. Then we added pumpkin puree, which she knows is what is used to make pumpkin pie. She sprayed the Bundt pan while I mixed the 3rd ingredient for the Donut Cake with the cake mix and pumpkin. When I asked her to bring me the pan there was more confusion. She could not believe that was it.

I then explained to her that we needed to make a glaze for our Donut Cake. We needed something that would resemble the glaze on a real donut. Going back into the pantry I grabbed a couple of ingredients to make a caramel frosting.

Because D4 had offered to assist me in making the Donut Cake I informed her that she would be making the frosting. When the cake came out to cool she started cooking the frosting. Once the frosting was done we started glazing the cake. Daughter Number Three was enlisted to help us. The girls kept eyeing the glaze as I was pouring it on and telling me where to add more to get that perfect donut look.

Once the Donut Cake was glazed D4 asked if she could add the sprinkles. Since the glaze hardens quickly I gave her a quick go ahead. She did an amazing job capturing the look I wanted.

We called in The Hubs to take a look at our creation. He was impressed. Because he is an artist I always want his approval of the visual aspect. The Donut Cake reaction was even better than I had anticipated.

The hardest part of the Donut Cake creation was waiting until after dinner to eat it. I have to say it was worth the wait. Not only did the donut cake look amazing it tasted amazing, too. All four of us loved it. The cake was so moist with great spice cake flavor and the caramel glaze balanced that with sweet creaminess.

This Donut Cake was such a good idea. It was easy to make and made us all happy. Plus, D4 and I got to spend time baking together. What could be better?

How did you celebrate National Donut Day? Did you have a donut or perhaps a really big Donut Cake?

Donut Cake

Cake

  • 1 spice cake mix
  • 1 can pumpkin puree
  • 2 eggs

Frosting

  • 1 can sweetened condensed milk
  • ¾ cup dark brown sugar
  • 1 teaspoon sea salt
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Topping

  • Sprinkles
  • Chopped Nuts (optional)

For cake:

  1. Preheat oven to 350 degrees F. Spray a Bundt cake pan with nonstick cooking spray.
  2. In a large bowl add cake mix, pumpkin puree, and eggs. With an electric mixer beat on low until just combined. Turn mixer speed to medium and mix for about 5 minutes until thoroughly combined and smooth.
  3. Pour cake batter into prepared pan. Bake for 25-20 minutes until cake is done through.
  4. Remove cake from oven to cool on a wire rack. After about 5 minutes invert cake onto wire rack to finish cooling.

For Frosting:

  1. While cake is cooling prepare frosting.
  2. In a heavy bottomed saucepan heat sweetened condensed milk and brown sugar over medium heat stirring constantly. When mixture comes to a boil reduce heat to low and simmer for 8 minutes.
  3. Remove from heat; add 2 tablespoons, sea salt, and vanilla. Stir to combine.
  4. Pour cooked glaze over cake immediately. Allow the glaze to drizzle down the sides unevenly to resemble the frosting or glaze on a donut.
  5. Top with sprinkles or chopped nuts.

 
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Posted by on June 2, 2018 in Baking Recipes

 

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