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Tis’ the Season For Terrific Bundt Cakes!



Tis’ the season to be eating. Christmas is a time for trying a smorgasbord of delectable desserts. There is no better cake around the holiday season than this one. We have a wide selection of cake pans this can be used, but for this I recommend the 56102 Nordic Ware Commercial Wreath Cake(NOW ON SALE!). The recipe below is for a Chocolate Cinnamon bundt cake with walnuts and fudge pieces.


Ingredients:

1/2 cup unsalted English butter

1 cup water

1/2 cup vegetable oil

5 tablespoons cocoa powder

2 cups plain flour

2 cups white sugar

1/2 teaspoon salt

1/2 cup buttermilk (or plain yogurt)

1 teaspoon baking powder

2 free range eggs, lightly beaten

1 1/2 teaspoons cinnamon

1 teaspoon pure vanilla extract

1 packet of Fudge pieces from Morrissons (in the cake ingredient section)

1 cup walnut pieces


Method:

Preheat the oven to 375 degrees. Grease a cake pan with cooking spray. Put butter, water, oil, and cocoa in a medium saucepan. Bring to a boil.

Meanwhile, whisk together flour, cinnamon, sugar, and salt in a mixing bowl. Pour the chocolate mixture into the bowl with the dry ingredients and mix well. Then, add the buttermilk and baking soda.

Mix together the eggs and vanilla in a small bowl, and add to the batter. Add the fudge pieces and walnut and stir until well distributed in to the batter. Pour batter into prepared pan.

Cook for about 45 minutes, but start checking after 35.


This is a great recipe that not only taste great but also looks great as well. It will look so good on the table that you will almost feel ashamed to eat this beautiful dessert!




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