PAMPERED CHEF SILICONE BUNDT PAN RECIPES

Steps:

• Preheat the oven to 350°F (180°C). Brush the Mini 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 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 egg and whisk until fully combined. Add the vanilla and Greek yogurt, and whisk until smooth.Add the flour mixture; whisk until the ingredients are just combined and there are no lumps.Use a Large Scoop to divide the batter evenly into the wells of the prepared pan. Lightly tap the pan on the counter to even out the batter.Bake for 20–25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean.Let the cakes cool in the pan for 5 minutes before releasing. Carefully invert the pan onto a cooling rack. Let the cakes cool completely before glazing.

Steps:

• Preheat the oven to 350°F (180°C). Brush the Fluted Cake Pan with oil using the Chef’s Silicone Basting BrushIn a large bowl, combine the water, peanut butter, eggs, and sour cream, and whisk until well blended. Add the cake mix a little bit at a time; whisk until well blended. (Or you can use an electric mixer on medium speed to combine the cake mix.)Gently fold ½ cup (125 mL) each of the morsels and chips into the batter.Pour the batter into the prepared pan. Lightly tap the pan on the counter to even out the batter.Bake for 40–45 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. Glaze and top with chopped morsels and chips.