CREAM FILLED CHOCOLATE BUNDT CAKE RECIPES
CHOCOLATE SOUR CREAM CAKE (DOCTORED CAKE MIX) | MY CAK…
Nobody would believe that this decadent chocolate cake all starts with a simple mix!
Provided by Melissa Diamond
Total Time 0S
Prep Time 0S
Cook Time 0S
Number Of Ingredients 10
Steps:
- In a separate bowl, combine the dry ingredients and stir or whisk to blend. In your mixing bowl, combine sour cream, oil, water, eggs, & flavorings. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & mix on medium speed for 2 minutes.
- Pour into three 8 x 2 inch round pans that have been greased and floured. Bake at 325 degrees for 22-25 minutes or until the middle of cake springs back when touched or a toothpick inserted into the center comes out clean or with just a few crumbs attached.
- *This also works well for cupcakes! Bake cupcakes at 350 degrees for 18 to 20 minutes. Remove cupcakes from the pan immediately and cool on a baking rack.
CHOCOLATE PUDDING FUDGE CAKE RECIPE | ALLRECIPES
This chocolate cake is very easy to make and even easier to eat! Chocolate cake mix, chocolate pudding, chocolate chips and sour cream make this cake extremely moist and irresistible!
Provided by BNB
Categories Chocolate Cake From a Mix
Total Time 1 hours 5 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 1 - 10 inch Bundt pan
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
- In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips.
- Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.
- To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.
Nutrition Facts : Calories 629 calories, CarbohydrateContent 67.8 g, CholesterolContent 87.7 mg, FatContent 40.8 g, FiberContent 3.8 g, ProteinContent 7.9 g, SaturatedFatContent 17.2 g, SodiumContent 572.6 mg, SugarContent 46.6 g
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From allrecipes.com
Reviews 4.3
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Calories 276 calories per serving
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Reviews 4.3
Total Time 50 minutes
Category Banana Desserts
Calories 276 calories per serving
- Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.
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CHOCOLATE SOUR CREAM CAKE (DOCTORED CAKE MIX) | MY CAK…
Nobody would believe that this decadent chocolate cake all starts with a simple mix!
From mycakeschool.com
Reviews 4.4
Total Time 0S
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Reviews 4.4
Total Time 0S
- *This also works well for cupcakes! Bake cupcakes at 350 degrees for 18 to 20 minutes. Remove cupcakes from the pan immediately and cool on a baking rack.
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NOTHING BUNDT CAKE WHITE CHOCOLATE ... - TOP SECRET RECI…
While sharing a Bundt cake one day in 1997, amateur bakers and close friends Dena Tripp and Debbie Shwetz realized they could do better. After much experimentation, the duo discovered a batter that produced a moist, delicious cake, which was a huge improvement over the dense, dry cake usually associated with Bundts. But they weren’t done yet.
The next step was to decide how to best frost their new Bundt cake. Traditionally, Bundt cakes are glazed by drizzling warm icing over the top, which drips down the sides and dries there. But the pair didn’t want to use glaze. They had a cream cheese icing they thought tasted better than any glaze, but it took some time to figure out how to apply it. They eventually settled on frosting their Bundts with large piped vertical ropes, so the icing looks like it’s dripping down the outside of the cake.
To make a Bundt cake that matches the moistness and crumb of the real thing, it’s important to start with the right flour. The cake has more bite to it than one made with only cake flour, but it isn’t as tough as one made with all-purpose flour. That’s why I settled on pastry flour, like the one from Bob’s Red Mill. Pastry flour contains more protein than cake flour, but not as much as all-purpose flour, so it works perfectly here. If you can’t find pastry flour, no need to worry. I’ve got a way for you to hack it by combining cake flour with all-purpose flour in a 2-to-1 ratio.
The raspberry puree is made from scratch using frozen raspberries and it’s swirled into the batter before the cake goes into the oven. While the cake cools you can make the cream cheese buttercream icing. Get a 1A tip, which is a wide, circular tip for a pastry bag or gun, to make ropes of icing over the top and down the sides of the cake all the way around, just like the original.
Get this recipe in "Top Secret Recipes Unleashed" exclusively on Amazon.com.
From topsecretrecipes.com
Total Time 3 hours 0 minutes0S
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