SOLO CAKE AND PASTRY FILLING RECIPES RECIPES

Steps:

• Add flour to butter and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. When dough is smooth, shape into ball and refrigerate overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit preserves.
• Bake in the preheated oven for 20 minutes. Sprinkle with confectioners' sugar when cool.

Steps:

• Preheat the oven to 350°F.
• In a large bowl, whisk together sugar, flour, cocoa powder, baking soda, baking powder, and salt. Set aside.
• In a separate bowl, whisk together oil, eggs, sour cream, and buttermilk.
• Pour the wet ingredients into the dry ingredients and stir to combine. Add the coffee, and whisk until the batter is completely combined. Set aside.
• In a separate bowl and using a hand-held mixer, beat the cream cheese until it is smooth. Add in the sugar and vanilla and stir until combined.
• Pour HALF of the chocolate batter evenly into the prepared bundt pan.
• Spoon on the cream cheese filling and carefully spread it evenly on top, avoiding the sides of the pan.
• Pour the remaining half of the chocolate batter evenly on top.
• Bake for 55-60 minutes or until a toothpick inserted into the cake comes out mostly clean. (I like to use a long skewer here so that I can test the cake below the cream cheese.)
• Remove from the oven and allow to cool for a few minutes in the pan. Invert the chocolate bundt cake onto a serving plate. Allow the cake to cool completely, then refrigerate for 2 hours.