CHRISTMAS BUNDT CAKE RECIPE RECIPES

Steps:

• In a large bowl, combine the cake mix, pudding mix, eggs, water 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 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 6-8 minutes., Meanwhile, for glaze, in a small bowl, combine the confectioners' sugar, butter and orange juice until smooth., Remove cake from pan to a serving platter; poke holes in cake with a meat fork. Slowly drizzle with glaze. Cool completely.

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.