PISTACHIO BUNDT CAKE RECIPE: HOW TO MAKE IT
Pistachio pudding mix gives this moist cake a pretty tint of green. As it bakes, the outside browns nicely to form a slightly crunchy crust. The cake slices beautifully and would make a fun dessert for St. Patrick's Day. -Becky Gant, South Bend, Indiana
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 10 minutes
Prep Time 10 minutes
Cook Time 60 minutes
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the cake mix, pudding mixes, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. , In small bowl, combine the glaze ingredients, adding enough milk to reach desired consistency. Drizzle over cake.
Nutrition Facts : Calories 406 calories, FatContent 20g fat (4g saturated fat), CholesterolContent 74mg cholesterol, SodiumContent 415mg sodium, CarbohydrateContent 52g carbohydrate (34g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CHERYL DAY'S VERY CHOCOLATE BUNDT CAKE RECIPE | KITCHN
Cheryl Day's decadent cake is covered in dark chocolate ganache frosting.
Provided by Cheryl Day
Categories Cake Dessert Snack Bundt cake Baked good
Total Time 0S
Yield 12
Number Of Ingredients 21
Steps:
- Position a rack in the middle of the oven and preheat the oven to 350°F.
- In a small bowl, stir together the melted butter and cocoa to make a thick paste. Using a pastry brush, coat the inside of a 10-inch Bundt pan, making sure to get into all the crevices. If the paste starts to thicken too much as you work, warm it in the microwave for about 10 seconds and then continue. Set aside. (The coating will set while you mix your batter.)
- In a large bowl, whisk together the flour, cocoa, sugar, baking powder, baking soda, and salt. Add the hot coffee and whisk until completely combined. Add the eggs, oil, buttermilk, and vanilla and whisk until completely incorporated.
- Pour the batter into the prepared pan. Bake for about 40 minutes, until a cake tester inserted in the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes, then invert it onto another rack and let cool completely.
- Combine the cream, butter, sugar, and salt in a heatproof bowl set over a saucepan of simmering water (do not let the bottom of the bowl touch the water) and stir frequently until the butter is melted. Add the chocolate and stir until it is about 80 percent melted.
- Remove the bowl from the heat and stir until the chocolate is completely melted and the mixture is smooth. Add the coffee and vanilla, stirring until the ganache is smooth and shiny. (If you have overheated the chocolate, the ganache may have separated or broken and will be dull and lumpy, and this is not what you want to serve to your guests. If that happens, return the bowl to the heat, add a splash or two of whole milk, and whisk briskly to return the ganache to its shining glory.) Then stir occasionally as the ganache cools and thickens enough to frost your cake. Making the perfect ganache cannot be rushed; resist the urge to refrigerate it or whisk it faster to cool it.
- Pile the ganache frosting onto the center of the cake and spread it evenly over the top, letting it drip down the sides. The cake can be stored in an airtight container at room temperature for up to 3 days.
Nutrition Facts : SaturatedFatContent 11.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 64.0 g, SugarContent 42.5 g, ServingSize Serves 12, ProteinContent 6.9 g, FatContent 28.2 g, Calories 521 cal, SodiumContent 376.1 mg, FiberContent 4.3 g, CholesterolContent 0 mg
More about "bundt cake recipe christmas recipes"
CHERYL DAY'S VERY CHOCOLATE BUNDT CAKE RECIPE | KITCHN
From thekitchn.com
Total Time 0S
Category Cake, Dessert, Snack, Bundt cake, Baked good
Calories 521 cal per serving
- Pile the ganache frosting onto the center of the cake and spread it evenly over the top, letting it drip down the sides. The cake can be stored in an airtight container at room temperature for up to 3 days.
BEET CAKE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Desserts
Calories 211 calories per serving
- In a microwave, melt chocolate and 1/4 cup butter; stir until smooth. Cool slightly. Meanwhile, in a large bowl, cream the remaining butter and brown sugar until light and fluffy. Beat in eggs., In a small bowl, combine the chocolate mixture, beets and vanilla. , Beat into creamed mixture (mixture will appear separated). Combine flour, baking soda and salt; gradually add to creamed mixture. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 375° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Before serving, dust with confectioners' sugar.
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