Chocolate bundt

INGREDIENTS Nutrition

CAKE

1 package devil's food cake mix

1 1⁄4 cups water

1⁄2 cup vegetable oil

4 eggs

4 serving size package chocolate flavor instant pudding and pie filling mix

WHITE CHOCOLATE

3⁄4 cup white chocolate chips

1 tablespoon vegetable oil

DARK CHOCOLATE

1⁄4 cup semi-sweet chocolate chips

1 teaspoon vegetable oil

DIRECTIONS

Heat oven to 350°F

Grease and flour 12-cup bundt pan.

In large bowl, combine all cake ingredients at low speed until moistened, beat 2 minutes at medium speed.

Pour batter into greased and floured pan.

Bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.

Cool in pan 25 minutes; invert onto serving plate.

Cool completely.

Heat white baking chips over very low heat with 1 tablespoon oil until chips are melted; stir until smooth, cool slightly.

In another saucepan over low heat, heat chocolate chips with 1 teaspoon oil until chips are melted; stir until smooth, cool slightly.

Drizzle cake with white chocolate, then with dark chocolate.

WHITE CHOCOLATE RASPBERRY BUNDT CAKE

INGREDIENTS

FOR THE CAKE:

1 16.5 ounce package white cake mix (I like Duncan Hines)

1 (3.3 ounce 5ish oz woke better but harder to find!) package instant white chocolate pudding (or vanilla pudding if you can't find white chocolate)*

1 c. sour cream

4 large eggs

½ c. water

½ c. oil

1½ c. white chocolate chips, chopped into smaller pieces

1 can raspberry pastry or pie filling (I used the "Solo" brand pastry/cake filling, but raspberry PIE filling works great too)

FOR THE FROSTING:

½ cup white chocolate chips

4 ounces cream cheese, softened

2 Tablespoons butter, softened

½ tsp. vanilla

1 cup powdered sugar

INSTRUCTIONS

FOR THE CAKE: Grease and flour a bundt pan (I sprayed mine really well then floured it and it came out great. I have a nonstick bundt pan as well. If your pan is not nonstick I would grease with butter or shortening really well & then coat with flour).

Preheat your oven to 325 degrees (see note below). Mix first six ingredients together in a stand mixer or in a medium sized bowl with hand beaters. Fold in white chocolate chips.

Fill prepared bundt pan with half of the batter. Spoon half of the raspberry filling in separated spoonfuls over the batter (so it looks like separate clumps of filling over the top). Using a knife swirl the filling through the cake. Don't overdo it. Just swirl it around like 2 times.

Pour or spoon remaining batter in evenly and spoon on remaining pie filling, repeating the "swirling" process above.

Cook for 75 minutes. Do a knife test to see if it is done. If the knife does not come out clean, keep placing back in the oven for 3-5 min at a time until it does. (I cooked mine for 55 min).

Remove from oven. Let cool for 20 minutes then place a serving tray over the top and flip it right side up (and say a prayer that it comes out perfect ;). You can eat warm or cover with plastic wrap and let it cool overnight in the fridge. We had it both ways and it was divine.

FOR THE FROSTING: In a medium sized bowl, melt the chocolate according to package directions. Let the chocolate cool for 3 minutes. Add the cream cheese, butter & vanilla using a beaters. Beat on medium speed until well blended.

Slowly add the powdered sugar and beat well.

You can then put in the microwave for about 10 seconds if you want to pour on the the frosting over the cake. Or you can pipe it on. I warmed it, then poured it one so it could drip down the sides. Then I drizzled more on top to give it some texture, kinda a messy look if you like that 🙂Either way you frost it, it will taste amazing! We kept our cake covered in the fridge.

Enjoy!

Best Lemon Blueberry Bundt Cake

Ingredients

1 cup butter

1¾ cups granulated sugar

4 eggs

3 tbsp lemon juice

1 tbsp lemon zest

1 tsp vanilla extract

2¾ cups all-purpose flour

1½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 cup buttermilk, (if you don't have butter milk try ⅔ cup plain or vanilla yogurt mixed with ⅓ cup milk)

1 cup fresh or frozen blueberries

Frosting:

8 ounces softened cream cheese

¼ cup butter, softened

1½ tbsp fresh lemon juice

1 tsp lemon zest

1-2 tbsp heavy whipping cream

3 cups powdered sugar

Instructions

Preheat oven to 350 degrees. Prepare a bundt pan by greasing and flouring it. set aside.

In a large bowl, beat butter and sugar for 2 to 3 minutes until fluffy.

Beat in eggs, one at a time, beating well after each addition.

Add lemon juice, lemon zest and vanilla and beat until combined.

In a separate bowl combine flour, baking powder, baking soda, and salt, mix well.

Beat in flour mixture in three additions, alternating with buttermilk. Beat for 2 minutes.

Put ⅓ of the cake batter (batter will be thick, you will most likely need to spoon it in) in the bottom of the bundt pan, sprinkle with ⅓ cup of the blueberries. Put another ⅓ of cake batter on top of that and again, sprinkle with ⅓ cup of blueberries, finish by putting remaining cake batter on top and sprinkle with remaining blueberries. 

Using a butter knife or spoon, push blueberries down into the cake batter a little bit.

Bake at 350 for 50-55 minutes or until toothpick comes out of center clean.

Let cake cool completely ( I like to do this by putting it (still in the pan) into the freezer for 1 hour, it helps lock in the moisture. You can cool it on a cooling rack if you prefer. When cake is completely cooled run a butter knife around the edges and gentely shake cake back and forth to loosen it before inverting it onto a cake stand or plate for frosting. Frost Lemon Cream Cheese Frosting.

Frosting Directions:

Combine softened cream cheese, softened butter, lemon juice, lemon zest and powdered sugar, beat with a hand mixer or in your stand mixer adding whipping cream as necessary until desired fluffiness.

Frost completely cooled cake and enjoy. Cake can be kept covered on the counter for 3-4 days or covered in the fridge for up to a week.

Cinnamon Roll Bundt Cake OR cupcakes!

 
FOR CUPCAKES: {These are YUMMY cupcakes too! Just fill the cupcake 1/4 full, sprinkle the streusel filling, then top off the rest of the cupcakes with batter and bake for 20-25 minutes at 350.  Frost with this yummy cream cheese frosting here!

 

 FOR  BUNDT CAKE:

A rich breakfast cake with a ribbon of spicy pecan streusel and an irresistible cream cheese glaze. A cinnamon roll in cake form!

For the cake

1.      1 package yellow cake mix 

2.      2 tablespoons light brown sugar

3.      2 teaspoons ground cinnamon

4.      1/4 teaspoon ground nutmeg

5.      1 1/4 cups finely chopped pecans, divided (I used almonds and it was great!)

6.      1 cup full fat sour cream

7.      1/3 cup vegetable oil

8.      1/4 cup water

9.      3 tablespoons honey

10.    4 large eggs

11.    1 teaspoon vanilla extract

For the glaze

1.      4 ounces softened cream cheese

2.      2 cups sifted powdered sugar

3.      1 teaspoon vanilla extract

4.      1-2 tablespoons milk

Instructions

1.      Preheat oven to 350. Grease and flour a 12 cup Bundt pan; set aside.

2.      For the streusel filling, combine 2 tablespoons of the cake mix, the brown sugar, cinnamon, nutmeg and 1 cup pecans in a small bowl, stirring until incorporated. (Reserve the remaining pecans for sprinkling on top of the cake later on.) Set filling aside.

3.      For the batter, combine the remaining cake mix, sour cream, oil, water, honey, eggs and vanilla in the bowl of a stand mixer. Mix on low to incorporate before adjusting mixer speed to medium-high and beating for an additional 2 minutes or so, until batter is completely smooth.

4.      Pour a layer of 1/2 of the batter into the bottom of the prepared pan, using a spatula to spread it evenly in the pan. Sprinkle the filling evenly on top of the batter layer. Pour the remaining batter on top of the filling, spreading evenly with a spatula so that the entire streusel layer is covered. Place pan in the oven and bake for 45-50 minutes, or until cake tester comes out clean. Place pan on wire rack to cool for 10 minutes before turning out onto rack to cool completely, about 30 minutes more.

5.      While cake cools, prepare the glaze. Combine the cream cheese, powdered sugar, vanilla and 1 tablespoon of the milk in a large mixing bowl. Use a hand mixer to beat until combined, adding the additional tablespoon of milk, if necessary, to achieve a drizzling consistency. Drizzle glaze over cooled cake. Sprinkle with reserved 1/4 cups of pecans.