Chocolate Amaretto bundt cake recipe request, please
10 years ago
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10 years agoRelated Discussions
RECIPE: Almond Fudge Banana Cake
Comments (3)MARLEN!!! Did you take the calories out of this one??? Do you know how many recipes I am saving for after the diet??? RL`...See MoreHow about favorite Chocolate Cake Recipes?
Comments (28)Hot Fudge Pudding Cake * Prep Time: 10 mins * Total Time: 50 mins * Servings: 8 About This Recipe "Magically making its own fudge sauce this cake will become one of your favorite last-minute desserts. Serve it with ice cream for an extra special treat. Note: if you use a dutch process cocoa you will have a richer, darker result. TIP: some reviewers have recommended "baking" this in a crock pot on High for about 2 1/2 hours and then letting it cool slightly before serving. Thanks for the tip!" Ingredients 1 1/4 cups granulated sugar, divided 1 cup all-purpose flour 7 tablespoons cocoa, divided 2 teaspoons baking powder 1/4 teaspoon salt 1/2 cup milk 1/3 cup butter or 1/3 cup margarine, melted 1 1/2 teaspoons vanilla extract 1/2 cup light brown sugar, packed 1 1/4 cups water, hot whipped topping Directions Heat oven to 350'F. In medium bowl stir together 3/4 cup granulated sugar, flour, 3 Tbs. cocoa, baking powder and salt. Blend in milk, butter and vanilla, beat until smooth. Pour batter into 8- or 9-inch square baking pan. In separate bowl, stir together remaining 1/2 cup granulated sugar, brown sugar and remaining 4 tablespoons cocoa; sprinkle mixture evenly over batter. Pour hot water over top; do not stir. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. This is one of my favorite chocolate cakes. Sue...See MoreRecipe suggestion-cherries and bundt cake?
Comments (6)I have been making this recipe regularly since seeing it this past winter. I think it would easily adapt to a bundt pan. I use canned tart cherries that are very well drained and patted dry. I use light sour cream or Greek yogurt. Penzeys Cherry Muffins The cutest muffins around. Tasty too. Thank you Karen Reilly (story on page 16) for sharing. 2 3/4 Cups flour 4 eggs 1 tsp. baking soda 1/2-1 tsp. ALMOND EXTRACT 1/2 tsp. PURE VANILLA EXTRACT 1/2 tsp. salt 11/2 Cups sugar 11/2 Cups sour cream 11/2 Cups sour cherries (see note) 8 TB. (1 stick) butter, room temperature Preheat oven to 400�. Grease and flour muffin tin cups or line with paper muffin cups. Combine flour, soda and salt in a bowl and mix well. In a separate mixing bowl, cream together the butter and sugar until fluffy. Beat in the eggs, ALMOND and VANILLA EXTRACTS, sour cream and dry ingredients. Mix until just moistened (overmixing will make the muffins tough). Fold in the cherries. Fill the muffin cups about 2/3 full with batter. Bake at 400� for 20-25 minutes or until a toothpick comes out clean and the tops are lightly browned. Note: Sour cherries can usually be found frozen, canned or dried. If frozen or canned, drain off any juice before using. If dried, chop into smaller pieces and they taste great as well! Prep. time: 15 minutes Cooking time:20-25 minutes Yield: 24 Nutritional Information: Servings 24; Serving Size 1 muffin (62g); Calories 180; Calories from fat 60; Total fat 7g; Cholesterol 50mg; Sodium 150mg; Carbohydrate 25g; Dietary Fiber...See MoreLori, your little gooey bundt cakes???
Comments (16)I'm so glad you like them, Terri! They are decadent little suckers, aren't they?! ;-D For anyone else interested in these little gems, here is the recipe: Vanilla Bean Butter-Rum Poundcakes 1/2 cup unsalted butter, room temperature 1 cup granulated sugar 2 eggs 1 teaspoon vanilla extract 1 vanilla bean 1-1/2 cups flour 1/2 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/2 cup buttermilk, room temperature Glaze 1/2 cup granulated sugar 1/4 cup butter 1-1/2 tablespoons water pinch of salt 2 tablespoons dark rum Preheat oven to 350 F. Butter and flour muffin tin. Cream butter in bowl of mixer. Slowly add sugar and beat for two minutes. Add eggs, one at a time, beating well after each addition of egg. Add vanilla extract. Split vanilla bean and scrape inside into batter. Reserve vanilla bean pod. Beat for approximately two more minutes, until batter is fluffy and creamy. Sift together flour, baking powder, baking soda, and salt. At low speed, add flour mixture alternately with buttermilk, ending with flour mixture. Pour batter into prepared pan, and bake for 30 - 35 minutes, or until golden and cake tester comes out clean. Remove pan to cooling rack set over baking sheet for 5 minutes. Remove cakes from pan to cooling rack. Poke several holes in each cake with thin skewer/ cake tester. Pour glaze slowly over cakes until cakes absorb glaze and glaze is used up. Serve when completely cooled. Make glaze: Put sugar, butter, water, vanilla pod, and salt to small saucepan. Stirring constantly, bring to boil. Reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in rum. Remove pod when ready to pour over cakes. Lori Here is a link that might be useful: All That Splatters - Vanilla Bean Butter-Rum Poundcakes...See More- 10 years ago
10 years agolast modified: 10 years agoSuccess! Not too chocolatey, and just enough Amaretto and almond to let you know the flavor is there and in perfect balance. I cooked it the full 50 minutes and got just a very thin, light crust with moist, even cake inside.
Substitutions: I used 2% milk and not whole milk. And I didn't have light brown, so I used dark brown sugar.
cran thanked fawnridge (Ricky)- 10 years ago
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