Sunday, January 29, 2012

Chocolate Bundt Cake

Y'all, I wanted to share this delicious recipe with you! I got a new printer this weekend, and wanted to test print something. So, I opened a document that was on my desktop. It was this recipe. I have no idea where it came from, but it looked good so I decided to try it out. So good!!
OK, I obviously need to work on my photography skills, and I didn't add enough milk to the icing, but it was seriously so good!! Here's the recipe:

Cake Ingredients
Butter, for greasing the pan
1 3/4 cups flour, plus more for the pan
2 cups sugar
3/4 cups good cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup buttermilk, shaken
1/2 cup vegetable oil
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup freshly brewed hot coffee

Icing ingredients
1 stick of butter softened
Confectioner’s sugar, to taste (start out with 3-4 tablespoons and add to your desired level of sweetness)
1 teaspoon good-quality vanilla
Milk–just a little bit to thin it out
Combine the first three ingredients together using a whisk. Taste for sweetness and add more sugar, if desired. Add milk to thin it out. Set aside.

Preheat the oven to 350 degrees F. Butter and flour a bundt pan.
Sift the flour, sugar, cocoa, baking soda, baking powder, and salt into the bowl of an electric mixer fitted with a paddle attachment and mix on low speed until combined. In another bowl, combine the buttermilk, oil, eggs, and vanilla. With the mixer on low speed, slowly add the wet ingredients to the dry. With mixer still on low, add the coffee and stir just to combine, scraping the bottom of the bowl with a rubber spatula. Pour the batter into the prepared pan and bake for 45-50 minutes, until a cake tester comes out clean. Cool in the pan for 30 minutes, then transfer onto a cooling rack and cool completely.
Drizzle with icing.


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