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| CHOCOLATE BUNDT CAKE | |
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1 3/4 c. flour 1 3/4 c. sugar 3/4 c. cocoa 1 1/2 tsp. baking soda 1 tsp. salt 2/3 c. butter (softened) 1 1/2 c. sour cream 1/4 c. milk 2 eggs 1 tsp. vanilla Chopped nuts (if desired) Cocoa Glaze (see below) Combine flour, sugar, cocoa, baking soda and salt in large mixing bowl. Add butter, sour cream, milk, eggs and vanilla; blend on low speed, then beat for 3 minutes on medium speed. Pour batter into a well-greased and floured Bundt pan. Bake at 350 degrees for 60-65 minutes or until toothpick comes out clean. Cool 10 minutes. Remove from pan. Cool on wire rack. Glaze with Cocoa Glaze and garnish with nuts. Yield: 12 servings. COCOA GLAZE: 3 tbsp. butter 2 tbsp. cocoa 3 tbsp. milk 1 c. confectioners sugar 1/2 tsp. vanilla Melt butter in small saucepan over low heat; add cocoa and stir until smooth. Add milk, stirring until well blended. Remove from heat; beat in confectioners sugar and vanilla until smooth. Drizzle over top of inverted cake and down the sides. | |
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I made the cocoa glaze to drizzle on a pumpkin chocolate chip bundt cake I made from a recipe on this site. The flavor of the glaze was good, but it was very thin. I should have added more powdered sugar, but didn't, so the glaze ran right off the cake and puddled around it and in the center hole. If I make this glaze again, I will wait to add the milk last, and only add what I need to thin it out enough to make it pourable. Also, don's forget to sift the powdered sugar, or you will have to strain the finished glaze!!