Chocolate Bundt Cake

An old favorite with a modern and easy twist!
An old favorite with a modern and easy twist!

If you grew up in the 70’s and 80’s you may remember the bundt cake. So popular that this was the drug of choice for may pot lucks and bake sales across the country. There was even a pre-made cake mix that included a packet of a little extra something to put in the center of the cake and give it a swirl of flavor. When I got a request for a bundt cake I was surprised that I couldn’t find them on my local grocery store shelf, so I took a very reliable recipe, Classic Mayonnaise Cake, and included a modern addition for a quick and simple swirl of extra flavor.
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The key ingredient I’ve included is a jar of nut spread, specifically Hershey’s Chocolate Spread: http://www.hersheys.com/spreads/ (available in most grocery stores) in chocolate. Melted and swirled inside and drizzled on top, this ultra-convenient spread made a gorgeous cake ‘gorgeouser’! I hope you give this recipe a try for a special occasion or just for yourself. Have a great weekend!

 

Preheat Oven to 350 Degrees

Ingredients

2 C. All Purpose Flour
2/3 C. Unsweetened Cocoa Powder
1 1/4 tsp. Baking Soda
1/4 tsp. Baking Powder
3 eggs (at room temperature) (or egg whites)
1 2/3 C. Granulated Sugar (I use only brown sugar)
1 tsp. Vanilla
1 C. Mayonnaise
1 1/3 C. Water (or cold brewed coffee)
1 tsp. instant coffee (If brewed coffee is not available.)
1 small container Hershey’s Chocolate Spread.

Preheat oven to 350°. Using non-stick baking spray with flour, prepare one 9-inch bundt cake pan and set aside. In medium bowl, combine flour, cocoa, baking soda and baking powder; set aside.
In large bowl, combine the sugar (Or in my case brown sugar), vanilla, mayonnaise and water. (Please see Tip #3 below.)

Tip #1: I’ve also made this recipe with canola oil based and olive oil based mayonnaise with no noticeable differences.

Tip #2: This recipe also works great with coconut oil instead of the mayonnaise.

Tip #3: Add 1 cup of cold brewed coffee as part of your water. If you don’t have brewed coffee available you can also use 1 tsp. instant coffee crystals or espresso powder.

Using an electric mixer, beat in mayonnaise at low speed until blended. Alternately beat in flour mixture in thirds until the flour is almost completely gone. Add the eggs one at a time, blending thoroughly with the addition of each egg. Finally, beat the entire mix on high for 2 minutes to air rate your batter.

Tip #4: By adding your room temperature eggs as the final step, you have the opportunity to really create a good rise in your cake while it bakes.

Tip #5: You can also swap strictly egg whites if animal fat is also an issue in your family.

Fill the prepared pan half-way with the cake batter and set aside. Place half of the Hershey’s Chocolate Spread in a microwave safe bowl and warm for 20 seconds or until the spread is slightly runny. Pour the spread into the pan and lightly streak through the batter. Add the remainder of the batter smoothing the top as you go along. Tap the pan lightly on the counter to remove any air bubbles and place in the preheated oven.

Bake 35 – 45 minutes or until toothpick inserted in centers comes out clean. On wire racks, cool 10 minutes; remove from pan and cool completely. Place on a cake plate in preparation for glazing the cake.

When the cake has cooled warm the other half of the spread in the microwave for 20 seconds and pour drizzle it on top of the cake.

Tip #6: When you drizzle the cooled cake with warm spread you have a bit more control over its direction so it doesn’t look like a “hot mess”.

Makes 8 servings.

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