Dark Chocolate Bundt Cake

Rich, moist and very chocolaty. 

I like that the ingredients are always in

my pantry, so I can make it anytime.

It's a from scratch cake that's

just as easy to make as using a mix.

A bundt cake is always so impressive looking.

No complicated measurements or ingredients.
First: If you don't have buttermilk,
put 1T vinegar in a cup and add enough
milk to measure 1 C. Set aside.

(I never have buttermilk in the house.)

Mix the dry ingredients in a large bowl.

Add the wet ingredients and mix well. 

This recipe only uses 2 eggs. I like that too.

Mix in the 1 C of hot water and vanilla last.

The batter will be very thin. Pour into a prepared

(baking sprayed) bundt pan.

Bake at 350 for 40-45 minutes until it tests done. 

Do not over bake. 

Let it cool in the pan for 15 minutes.

Turn out onto cake plate and let cool completely.

At this point you can just dust it with 

powdered sugar and call it a day or 

go all out and coat it with

Glossy Chocolate Icing.

For the icing use: 

 regular sugar, butter, milk, and cocoa.

Boil for 1-2  minutes and stir in vanilla.

Stir to cool until it starts to thicken just 

enough so that it will cling to the cake.

Quickly pour it over the cake before it gets too thick.

Cut and serve to impatiently waiting family.

I like to scoop up any icing that may have 

puddled in the middle and spread it over my slice.

mmmmmm!

It will be just as moist the next day.

So easy and you don't need to have a mix in
the house when you're craving chocolate cake.
I definitely like that!

Dark Chocolate Bundt Cake

2 C sugar

2 C flour

1/2 C cocoa

2 t baking soda

dash salt

Combine in a large bowl; then add:

1 C vegetable oil

1 C buttermilk *

2 XL eggs

Mix well with beaters, then add:

1 C hot water

1 t vanilla

Pour into a sprayed bundt pan. Bake at 350 for

about 40-45 minutes until done*. 

Let cool 15  minutes, then invert

onto a cake plate. Let cool completely before icing.

Glossy Chocolate Icing

1 C regular (granulated) sugar

1/4 C cocoa

1/4 C milk

1/2 C (1 stick) butter/margarine

1 t vanilla

Combine the first 4 ingredients in a saucepan 

and bring to a boil for 1-2 minutes. 

Add vanilla. Stir until cool enough to thicken

slightly and stick on the cake. Pour it on quickly

as it will start to get too thick. 

* 1T vinegar plus milk to equal 1 C

* Cake is done when the sides pull away 

from the pan and the top springs back 

when lightly touched.

Enjoy!

Links: Savvy Southern Style,
The Charm Of Home, Common Ground,
My Romantic Home, Designs By Gollum,
Between Naps On The Porch,
No Minimalist Here, French Country Cottage

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Chocolate Skillet Cake

A little bit country!
A chocolate cake baked in a cast iron skillet.

Two of my favorite things! PLUS it mixes

 quickly and bakes in only 20 minutes. 

PLUS you get to eat it while it's 

still warm. Gotta' love that!

Whisk flour, sugar, soda, and salt in a bowl.

Boil butter, oil, cocoa, and water in the skillet.

 Remove the skillet from heat and add the 

flour mixture. Mix well.

 Whisk in the sour cream, egg and vanilla.

 It's all mixed-up right in the skillet. Easy-peasy.

 Pop into a preheated 350 oven.

Bake until done, about 20 minutes.

Now make the frosting.

Bring the  butter, cocoa, and milk to a boil.

 Remove from heat and whisk in the XXsugar.

 Chop 1/2C pecans and add to the pan. 

 Add the vanilla and stir to combine. 

Pour over the warm cake and spread with a spatula.

 Tie a bandana around the handle for

country cuteness.

Now cut yourself a piece and pour a

tall glass of cold milk. Top with a

scoop of vanilla ice cream for

total decadence.

Chocolate Skillet Cake

Combine in a bowl:

1C flour

1C sugar

1/2t baking soda

pinch salt

In a 10" cast iron skillet combine:

1/4C butter (1/2 stick)

1/4C vegetable oil

1/2C water

2T cocoa

Bring to a boil and remove from heat.

Whisk in the flour ingredients.

Then mix in:

1/4C sour cream or buttermilk

1 egg

1/2t vanilla

Pop the skillet into a 350 oven for

20 minutes, just until a toothpick

comes out with a few moist crumbs.

While the cake cools a bit, make the:

Frosting

In a medium saucepan bring to a boil:

1/4C butter (1/2 stick)

2T cocoa

3-4T milk (as needed)

Remove from heat and whisk in:

2C powdered sugar

1/2C chopped pecans

1/2t vanilla

Pour over warm cake, spread 

with a spatula. Serve warm with

vanilla ice cream

Enjoy!

Links: Between naps On The Porch,
A Stroll Thru Life, Designs By Gollum,
Stone Gable, The Charm Of Home,
No Minimalist Here, Coastal Charm,
My Romantic Home

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Profiteroles

This French dessert sounds and looks fancy but it's
so easy to make. Just in time for your special
Valentine!

 Choux pastry, filling and chocolate sauce...
what's not to love?

I made petite puffs and used ice cream
instead of the classic custard or whipped
cream for the filling.

A few very simple ingredients:
butter, flour, water, a little sugar and  eggs.

 In a small saucepan bring the 1/2C water,
1/2 stick butter, 1/2t sugar to a boil.

 Remove from heat, add the 1/2C  flour
all at once, beating rapidly with a wooden
spoon until the dough comes together.

Let cool for 5 minutes.

Beat in the eggs one at a time until
incorporated.

Beat until the batter is smooth,

Drop rounded teaspoonfuls of batter 1" apart on
a sprayed baking sheet.
Smooth pointy tops with a wet finger.

Bake for 10  minutes at 425 then  reduce the oven

to 350 and bake until golden, 10-12 minutes more.

Let cool. Use a serrated knife to carefully
cut off the top 1/3 of each puff.
Fill with a scoop of ice cream.
Replace the tops and drizzle with warm
chocolate sauce. Dust with powdered sugar.

Profiteroles

1/2 C water

1/2 stick butter

1/2 t sugar

pinch salt

1/2 C flour
2 L eggs

• Heat oven to 425. Spray two baking sheets with cooking spray. 
• In a medium saucepan bring the water, butter, sugar and salt to a boil.
• Immediately remove from heat and stir in the flour with a wooden spoon. Beat rapidly until until the mixture pulls away from the sides, 
• about 30 seconds. Let cool 5 minutes. 
• Add eggs one at a time and beat well until the batter comes together.
• Drop by slightly rounded teaspoonfuls of batter 1" apart on the baking sheets. Smooth pointy tops with a wet finger.  
• Bake for 10 minutes, then reduce the oven to 350 an bake until golden brown, 10 to 12 minutes more. Let cool. 

• 6-Cut off the tops and fill with a small scoop of ice cream. (vanilla or coffee ice cream) Replace tops and drizzle with warm chocolate sauce. Dust with powdered sugar if desired.

• Makes about 2 dozen petite profiterole puffs. Serve 2-3 per person.
• If you make these ahead you can warm and crisp them
•  up a bit in a 350 over for a bout 5 minutes before serving.

Chocolate Sauce

1 C semisweet chocolate chips

1/2 C half and half or cream

2 T butter

1/2 t vanilla extract, 

In a medium glass bowl, combine the chocolate

 and cream. Microwave for 1-1/12, stirring once, 

until smooth and pourable. Stir in vanilla

or:In a small saucepan slowly melt the chips and cream.

Stir in the butter to combine. Stir in the vanilla.

or: In replace the vanilla with 1T Kahlua or Grand Marnier 

Puffs Plus: You can make these ahead and store in an 
airtight container until ready to serve. 
Freeze extras in a ziptop bag.

 No defrosting needed:
 simply slice the tops off, fill and serve.

Puffs Plus:  For savory puffs, omit the sugar and
 fill them with items like;
tuna, crab, shrimp or chicken salad. 
Bake larger puffs for a luncheon. 
Bake these 10 minutes longer at 350. 

Enjoy!

Links: Common Ground,
The Charm Of Home,
No Minimalist Here,
French Country Cottage,
My Romantic Home,
Designs By Gollum,
Between Naps On The Porch,
A Stroll Thru Life

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Perfectly Chocolate Cake

I love chocolate cake! 

That being said, I have several favorite recipes.

 This is one of them.

 This is an easy recipe because you don't need to cream the

 butter and sugar first. Just combine the dry ingredients in one large bowl

 and the wet ingredients in a smaller bowl.

 Then combine the two and beat for 2 minutes.

 Stir in the boiling water.

The batter will be very thin.

 I use a 9x13 pan because it's the easiest, and you can

 frost it right in the pan. Pour the batter into a sprayed 9x13

 pan and bake at 350 for 35-40 minutes. 

You can also make it in 2 - 9" round pans and make it a layer cake. 

 Now make the frosting. 

The most important part of any good cake is homemade frosting. 

Wash out the large bowl and the beaters. Combine the ingredients.

 and... beat until fluffy!

 Frost the cooled cake.

 This is fabulous with a tall glass of cold milk! 

 perfectly chocolate!

Skim milk, because you want to watch your calories!

  Perfectly Chocolate Cake

2 C sugar
1-3/4 C flour
3/4 C Hershey's Cocoa
1-1/2 t baking powder
1-1/2 t baking soda
2 eggs
1 C milk
1/2 C oil (vegetable, corn, canola)
2 t vanilla
1 C boiling water


Combine dry ingredients. Add eggs, milk, oil, and vanilla.
Beat for 2 minutes on medium.
Stir in the boiling water. Batter will be thin. Pour into a sprayed 9x13 pan.
Bake at 350 for 35-40 minutes. For 9" cake pans about 30-35 minutes.
Cake is done when it springs back when lightly touched.
Let cool 10 minutes if you want to remove the cake from the pans.
Let cool completely to frost.

 Perfectly Chocolate Frosting

1 stick butter
3 C powdered sugar
2/3 C cocoa
1/3 C milk
1 t vanilla
Melt the butter in the microwave. Mix in the cocoa and powdered sugar adding the milk as you go.
Beat on medium speed until creamy. Beat in the vanilla until fluffy. Makes about 2 C.


Chocolate is the answer!

Links: Between Naps On The Porch, My Romantic Home, Designs By Gollum

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