This recipe is from Friday Is Cake Day, my collection of recipes from 3 generations of my family. At the end of this post, you'll find buy links for this one-of-a kind bake book.
Excerpt, Chocolate Strawberry Bundt Cake
This is an easy to make and really easy to eat Bundt cake. In the 1960s when Bundt cakes ruled the dessert table, home cooks created recipes by the dozens. Most of these recipes used a box of cake mix which made them really easy to put together.
The Bundt cake became passé or a bit of a joke over the last few years—remember the hilarious scene in My Big Fat Greek Wedding when the groom’s mother gave a Bundt cake to the bride’s mother? Home cooks are once again discovering the convenience of a Bundt cake plus a box of cake mix.
When cake mixes are on sale, I usually buy several. That way, I always have the makings of a dessert in my pantry.
1 box of devil’s food or dark chocolate cake mix
1 small box of chocolate instant pudding and pie filling
1 cup of sour cream
3/4 cup vegetable oil
1/3 cup water
1 cup of semi-sweet or bittersweet chocolate chips (choose according to your personal taste)
• Preheat oven to 325 F.
• Prepare a Bundt pan.
• In a large mixing bowl, combine all ingredients except the chocolate chips, and mix well.
• Increase the speed and beat on medium for 2 minutes. Stir in the chips and mix until well blended.
• Pour into the pan and bake 45 to 55 minutes. Do the toothpick test to make sure it’s done.
• Cool 15 minutes in the pan then turn out onto a wire cooling rack.
• Cool completely then place on a serving plate.
• When completely cool, frost with the Strawberry Frosting.
Ingredients: Strawberry Frosting
2 tablespoons butter or 1 tablespoon butter and 1 tablespoon cream cheese, softened (if you love cream cheese frosting, do the combo)
2 tablespoons strawberry preserves
1 1/3cups of powdered sugar
2 tablespoons milk
• Place the softened butter and/or cream cheese in a mixing bowl. Beat until smooth then add the preserves.
• Add the milk and blend well.
• Slowly add the powdered sugar a little at a time to prevent a white dust cloud.
• Beat well. The consistency should be like a thick pourable glaze. If necessary, add another tablespoon or two of milk.
• Pour the glaze over the cake and let it drizzle down over the sides.
In a world where you can get cake at a fast food restaurant for a relatively cheap price, why bake one?
I can think of many reasons beginning with the incredible taste of a home-baked cake–not to mention the tantalizing aroma as it bakes–and ending with the Zen of cake baking.
Make this Chocolate Strawberry Bundt Cake, and you'll create a Valentine treat to be remembered.
Joan Reeves aka SlingWords: The Word Slinging Adventures of Joan Reeves