Wednesday, October 27, 2010

Chocolate Bundt Cake

This year for break-fast on Yom Kippur, I made a chocolate bundt cake. I got this recipe from my mom after I got a bundt pan for my shower and it always turns out great. The buttermilk makes it really moist and it has a rich chocolate flavor without being too sweet. It has very nice plate presentation and can be topped with a glaze of your choice or garnished with powdered sugar and fresh berries.

Chocolate Bundt Cake
2 C flour
1/2 C cocoa
1 tsp baking powder
2 tsp baking soda
1 C butter (2 sticks), room temperature
2 C sugar
2 eggs
1 tsp vanilla
1 C buttermilk
1 C boiling water

1. Preheat oven to 350 degrees.
2. Combine flour, cocoa, baking powder and baking soda and set aside.
3. Cream butter and sugar in mixer until fluffy.
4. Add eggs to butter and sugar and beat on medium speed.
5. Gradually add dry ingredients alternately with buttermilk, mixing after each addition.
6. Add vanilla and mix.
7. Add boiling water and mix.
8. Grease bundt pan, making sure to get Pam in all the nooks and crannies.
9. Pour batter into pan and bake for 45 minutes until toothpick comes out clean.
10. Cool for 1 hour and then carefully flip over onto plate to de-pan. Cool completely.

Difficulty: Medium
Debbie’s Rating: 10

Sunday, October 24, 2010

Chocolate Chip Banana Bread

Every September at UMB, the third years complete their comprehensive exams to advance to PhD candidacy. As part of the exam, they must give an oral presentation on their proposed research to the department. Brittany, the third year in my lab who will be taking over my project when I graduate, presented in early September. Since I know how important it is to have happy committee members during your oral defense, I offered to bake zucchini bread and banana chocolate chip bread for her morning exam. I already blogged about the zucchini bread that I made for my committee meeting. My mom always makes banana bread so I knew exactly where to get the recipe. Both breads went over great and Brittany passed with flying colors!

Chocolate Chip Banana Bread

2 C flour
1 C sugar
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup mashed bananas (about three very ripe bananas- the riper, the better)
1 stick (1/2 C) butter, melted
2 eggs
1 cup semi-sweet chocolate chips (I used mini chips)
½ cup chopped walnuts (optional)

1. Preheat oven to 350 degrees.
2. In large mixing bowl combine all ingredients except for chocolate chips and walnuts and blend well on medium speed.
3. Stir in chocolate chips and nuts.
4. Lightly grease 9 x 5 “ loaf pan with Pam and pour batter into pan.
5. Bake at 350 degrees for 1 hour or until toothpick inserted in the center comes out clean.
6. Cool for 10 minutes and then remove from pan.
7. Cool completely. Freezes well.

Difficulty: Easy
Debbie’s Rating: 10
Department’s Rating: Gobbled up with lots of “mmm’s” ☺