MICROWAVE BUNDT CAKE RECIPE PAMPERED CHEF RECIPES

Steps:

• Preheat the oven to 350°F (180°C). Brush the Fluted Cake Pan with oil using the Chef’s Silicone Basting Brush.In a medium bowl, combine the flour, baking powder, and baking soda; set aside.Add the coffee, butter, and cocoa  to the Classic Batter Bowl. Microwave, uncovered, on HIGH for 2–3 minutes, or until the butter melts.Remove the chocolate mixture from the microwave. Add the sugar and salt, and whisk to combine.Add the eggs one at a time, mixing well after each addition. Add the vanilla and Greek yogurt, and whisk until smooth.Add the flour mixture to the batter bowl; whisk until the ingredients are just combined and there are no lumps.Pour the batter into the prepared pan. Lightly tap the pan on the counter to even out the batter. Bake for 45–50 minutes, or until the Cake Tester & Releaser inserted into the center comes out clean.Let the cake cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let it cool completely before glazing.

Steps:

• Combine sugar and oil; beat well. Add eggs and beat. Combine flour, baking soda, salt, cinnamon and nutmeg. Stir flour mixture into egg mixture alternately with water. Stir in sweet potatoes and chopped nuts.
• Pour batter into greased 9x5 inch loaf pan (or 2 small loaf pans). Bake at 350 degrees F (175 degrees C) for about one hour.