I did not use one of their recipes for today but I am sure that I will be going back to that site quite often as I search for recipes for #Bundtbakers. Today I am posting up with a fellow member of #Bundtbakers at her facebook site, I Love Bundt Cakes. Beatriz invited me to this event way back in October and I promptly forgot about it but luckily she sent out a reminder a couple of days ago and I had a free couple of hours in the morning, since I skipped the gym.
What better way to start the day when you have skipped the gym than baking up a cake to undo everything you work for at the gym anyway LOL. Seriously, I thought this was a great time to bake this cake, wrap it well and place it in the freezer for the holidays. It only takes a moment to throw together and freezes very well. The only problem is that I am unable to show you the inside of the cake but it is a yellow cake with tiny little dots of chocolate throughout and will be lovely to grace your holiday table. Pillsbury's recipe suggested you buy a can of premade frosting to melt and pour over the cake as a glaze. I have included my easy peasy chocolate glaze recipe.
I took a shot before removing it from the pan so that you can see all the chocolately goodness baked inside.
Invert onto a cooling rack set over a piece of parchment paper to catch drips from the glaze.
I make the glaze right in a measuring cup so that I can pour it right onto the cake.
The glaze will harden as the cake cools completely.
It is ready to serve or, as in this case, be frozen.
Remove from freezer and bring to room temperature to serve.
adapted from Pillsbury
1/2 c. butter, softened
1 (8 oz) pkg, cream cheese, softened (I use Neufchatel Cheese)
1 c. sugar
1 t. vanilla
2 c. flour
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
1/4 c. milk
6 oz. miniature chocolate chips
Heat oven to 350*. Prepare your bundt pan by spraying with baking spray.
In large bowl of stand mixer, fitted with the paddle attachment, cream together the butter, cream cheese and sugar. Add the eggs, one at a time, beating after each. Mix in vanilla. Add dry ingredients except for chocolate chips and mix well. Stir in chocolate chips and milk. Spread into the prepared pan. Mixture will be very thick. Bake for 30-40 minutes, until a skewer inserted into the thickest part of the cake comes out clean. Let cool in pan for 15 minutes before inverting onto a serving platter and drizzling with glaze. Print Recipe
3/4 c. chocolate chips
3 T. butter, chopped up
1 T. White corn syrup
1/2 t. vanilla
Place chocolate chips and butter into a 2 c. glass measuring cup. Microwave on high for 30 seconds. Stir and microwave for an additional 15 seconds if needed until chocolate and butter are melted and smooth. Stir in the corn syrup and vanilla. Pour from measuring cup directly onto the cake. Print Recipe
I was inspired by National Bundt Cake Day. Share what inspired you this week at Inspiration Monday.