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

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