Tuesday, June 22, 2010

The Real Bundt And A Giveaway! (CLOSED)

This was an insanely decadent chocolate cake. Not only was it rich, but it was a big honkin' cake. This cake was made in my new 60th Anniversary Bundt Cake Pan from NordicWare available through William-Sonoma. I have a couple bundt type pans and they work well but I've always wanted a real NordicWare Bundt- I just love the sharpness of the detail in the pans. There are many copycat versions but the original is unmistakable. And I finally have one! I'm so excited.

Actually I got this pan for Christmas but it had a few flaws in the finish from the factory and I had to wait til the store had more for me to exchange it. Once I finally did, I knew exactly what I wanted to bake in it. I made the recipe that was on the back of the box that the Williams-Sonoma Kitchens made especially for this pan. This is a 15 cup Bundt pan and it was filled to the tippy top with batter. Just to be sure it didn't overflow, I reserved some of the batter and made a few cupcakes.

This cake was very fudgey and dense. This sucker was a behemoth of a cake, weighing in at over 5 pounds! It was loaded with cocoa, semisweet chocolate, sour cream, eggs and butter- just like every chocolate cake should be. Then it was drizzled with a silky smooth ganache. I opted to add even more chocolate to it by sprinkling it with a handful of mini chocolate chips, simply because I can :-) This is no ordinary cake so I suggest you wait and serve this for a crowd or special occasions unless of course you're PMS-ing and NEED 5 pounds of chocolate cake sitting around :-)

Chocolate Sour Cream Bundt Cake from Williams-Sonoma

Printer Friendly Version

For the cake:
  • 1 cup cocoa powder, sifted, plus more for dusting pan
  • 7 1/2 oz. semisweet chocolate, finely chopped
  • 1 cup boiling water
  • 2 1/4 cups all-purpose flour
  • 1 1/2 tsp. baking soda
  • 1 1/4 tsp. kosher salt
  • 20 Tbsp. (2 1/2 sticks) unsalted butter
  • 2 1/2 cups firmly packed light brown sugar
  • 5 eggs, lightly beaten
  • 4 tsp. vanilla extract
  • 1 1/2 cups sour cream
  • 1 1/2 cups semisweet chocolate chips

For the ganache:

  • 6 oz. semisweet chocolate, finely chopped
  • 2 Tbsp. unsalted butter
  • 1/2 cup heavy cream

Have all the ingredients at room temperature.

Preheat an oven to 325 degrees F. Grease the Anniversary Bundt Cake Pan and dust with cocoa powder; tap out the excess.

To make the cake, in a bowl, combine the 1 cup cocoa powder and the chocolate. Add the boiling water and whisk until the chocolate melts and the mixture is smooth and blended. Set aside.

Over a sheet of parchment, sift together the flour, baking soda and salt. Set aside.

In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium speed until smooth and creamy, 30 to 45 seconds. Reduce the speed to low, add the brown sugar and beat until blended. Increase the speed to medium and continue beating until the mixture is light and fluffy, about 5 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs a little at a time, beating until incorporated before adding more and stopping the mixer occasionally to scrape down the sides of the bowl. Beat in the vanilla until incorporated, about 1 minute.

Reduce the speed to low and add the flour mixture in three additions, alternating with the sour cream and beginning and ending with the flour, beating just until blended and no lumps of flour remain. Slowly pour in the chocolate-cocoa mixture and beat until no white streaks are visible, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, gently fold in the chocolate chips.

Pour the batter into the prepared pan, spreading the batter so the sides are about 1 inch higher than the center. Bake until a toothpick inserted into the center of the cake comes out with only a few moist crumbs attached to it, 60 to 65 minutes. Transfer the pan to a wire rack and let the cake cool upright in the pan for 15 minutes. Invert the pan onto the rack and lift off the pan. Let the cake cool completely, at least 1 hour.

Return the cooled cake to the pan. Using a serrated knife, gently saw off any excess cake that extends over the edge of the pan. Set the wire rack on a parchment paper lines baking sheet. Invert the pan onto the rack and lift off the pan. (I skipped this step).

Meanwhile make the ganache: In a heatproof bowl, combine the chocolate and butter. In a small saucepan over medium-high heat, bring the cream just to a boil. Immediately pour the cream over the chocolate and butter. Whisk until the melt and the mixture is smooth.

Pour the ganache over the top of the cake, allowing the ganache, to drip down the sides. Let the cake stand until the ganache is set, at least 15 minutes.

Serves 16

Guess what? My birthday is in exactly one week (June 29th)! So I have a giveaway for you to help me celebrate. Usually one would give me gifts but this time I have something for you! That's just how I roll. This giveaway is brought to you by the folks at CSN. Have you ever been to their websites? They have over 200 online stores ranging from cookware (where I spent way too much time!) to pet supplies to kids bedding to shoes and handbags. I'm telling you they've got everything you might want or need and at reasonable prices.

The folks behind CSN Stores let me choose the giveaway items and because I loved my pan so much I want you to have this fabulous NordicWare 60th Anniversary Bundt Pan and a Cake Keeper to store your beautiful cake in. Are you excited?! I hope so!

  1. In order to enter this giveaway, you MUST leave a comment on this post telling me which cake you plan to bake in this pan.

  2. For a second entry, leave me the recipe of your favorite cake in the comment section. Be sure to leave a second comment if you do this.

One (1) winner will be chosen and revealed in one week on Tuesday, June 29th. Be sure to leave your name and a way for me to contact you if you win.

Sending lots of Bundt Cake luck to you all!


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Tanja said...

I'm speechless. I think I could eat the whole cake by myself. Seriously. This is not healthy. I WANT IT.

Michele said...

Haha, I had already decided that I needed to make this before I even saw the requirements for the giveaway! This is a definite.

Michele said...

This is my all-time favorite cake. It's heavenly.


Jenn Grigoryev (jenn of all trades) said...

Happy Birthday!!
Ever since I started following your blog I've wanted to try the Dr. Pepper cake, but I don't have a bundt pan. At all. Which is weird because I bake pretty much constantly. Anyway, that would be my first pick, followed by a sour cream coffee cake with apricot nut filling. Mmmmm.

Jenn Grigoryev (jenn of all trades) said...

My favorite cake recipe...man, I have so many it's hard to pick. But this is one I use a LOT as a base for any kind of layer cake: Black Forest Cake
I never use it for the actual black forest cake, though. I've used it for cinnamon/chocolate cake, dark chocolate raspberry, and currently I'm using this recipe to try to make one giant ferrero rocher. :)

Haden News said...

I would love to make a pound cake in this wonderful looking bundt pan!! Your cake looks outstanding (as always) :) Happy Birthday to you on th 29th.

Lori said...

OH MY GOODNESS, I am going to make this cake this weekend...with my old aluminum bundt pan that is! What a joy it would be to have this NordicWare Bundt Pan for me to make it in! If I had this pan, I would also make our family's Jewish Coffee Cake in it!

Lori said...

1/2 C. (1 Stick) Butter/Margarine
1 C. White Sugar
3 Eggs
2 C. Flour
1 Tsp. Baking Soda
1 Tsp. Baking Powder
1 Tsp. Salt
1 Tsp. Vanilla
1 C. Sour Cream

1 T. Flour
3/4 C. Brown Sugar
2 T. Butter (Room Temp)
1 Tsp. Cinnamon
1/2 C. Chopped Nuts

Cream the butter and sugar together and then beat in the eggs. Add baking soda, baking powder and salt to the flour, then combine with the creamed mixture. Now add vanilla and sour cream. Set aside.

Mix topping ingredients together. Grease Bundt pan and pour 1/2 of the topping mixture into the bottom of the pan then pour 1/2 of the batter on top of that and then repeat. Bake at 350 degrees for 40minutes.

Here is the link to the Jewish Coffee Cake recipe and some pictures! ENJOY!!! http://theflourgarden.blogspot.com/

Miranda said...

Something about the chocolate chips on top of that cake make it that much more desirable. hahaha

Awesome giveaway! My favorite homemade cake I found on allrecipes.com It's for a carrot cake. LOVE!

I don't know if I could share it if it looks as good as your chocolate cake. I might have to lick the glaze all around it and claim it for myself. ;)

Miranda said...


Thanks :)
My email is on the right hand column of my blog.

cookies and cups said...

I LOVE that cake keeper!!
And honestly, I would make this cake that you posted about...chocolate heaven! Either that or root beer bundt, oh the decisions!!

Christy {The Girl Who Ate Everything} said...

Your pictures make me want to make this cake ASAP. And yes I'm PMSing!

Mom24 said...

I'm craving a really good cinnamon struesel coffee cake.

♥peachkins♥ said...

I wish someone would make a chocolate sour cream cake for me..

blowing peachkisses
The Peach Kitchen
peach and things

Michelle said...

My Coffee Cake, yum, yum...

Laura P said...

Well, I would make this yummy cake--looks divine. And it's funny that we share the same wedding anniversary and almost have the same birthday--mine is June 30.


Ally's Sweet and Savory Eats said...

Shockingly, I have been baking our beloved coconut cake in a bundt pan lately...and the cover would be ideal b/c this cake has to sit in the fridge for 3 days before you can eat it!

amber@This Mommy Cooks said...

I think I would make this cake! It looks so yummy!!!

amberflenniken AT yahoo DOT com

amber@This Mommy Cooks said...

Super Moist Chocolate Mayo Cake
from my mommy

1 box chocolate cake mix (I use devil's food)
1 cup Mayo (I did not use low fat)
1 cup water
3 eggs
1 tsp cinnamon

1 stick butter, melted
2/3 cup Hershey's Cocoa
3 cups powdered sugar
1/3 cup milk
1 tsp vanilla extract

Cake Directions:

Preheat oven as directed on cake box. (Usually 350)

Blend all cake ingredients together and bake as directed on box.

Let cool completely before icing.

Icing Directions:

Melt butter. Stir in cocoa. Add milk and sugar, alternating on medium speed. (Can add more milk, I always add a little more milk) Stir in vanilla after mixing.

Icing will cover a two layer cake.


amberflenniken AT yahoo DOT com

~Kristen~ said...

Oh my gosh I wish I hadn't looked at this post till later because now I want to leave work and go home and make this!!! So if I were to win it would be safe to say that I would make this cake right away!!! :-)

cybil said...

would love to win!! (but I'm living in Switzerland!
the cake looks fantastic!!!!!

Kristin Pinyan said...

I'm going to make the one you did! That looks amazing! And my runner-up is my mom's vanilla and chocolate marble cake, which is a family favorite.

Keeping up with the Freitas' said...

I would definitely make the one you made - wowsers - that is some seriously chocolate - right up my alley. I also have a sour cream chocolate chip bundt cake recipe that is also a great one too!

My email is on my blog. Happy early birthday - thanks for sharing!

Unknown said...

With that pan, I'd make the cake you have featured here. You can never go wrong with chocolate. Plus, my boss' birthday is coming up, and that looks like a perfect 'win me points' kind of cake! ;)

Janet said...

Happy early-Birthdat, sweet girl!

No other recipe, but the one you've just posted will do for this beautiful pan! If I win, you will see it baked and blogged so fast it would make your pretty head spin! Gosh, yours looks SO perfect I can't stand it... So much pressure, ha ha!

Janet said...

My all-time favorite cake recipe is a plumb coffee cake my Oma used to make for our visits. Unfortunately, I never got the recipe from her before she died, and in all my years of searching for something like it, I've never found a recipe that compares.

Katrina said...

my family has a recipe for a pound cake and I need to give it a try...seriously your post made m hungry...that look soooo good

ykatrina at hotmail dot com

Barbara said...

Oooh, I might have to make that very cake, but I also really enjoy this Hungarian Coffee Cake .

Regina said...

I want to try this chocolate cake. It looks so delicious, I want one of my own!

Barbara said...

I have so very many favorite cake recipes, but my birthday is this month (on the 25th -- Happy Birthday to you, too) and I think I'm going to make this Buttermilk Cake with Caramel Icing for the second year in a row. It's nothing beautiful, but what a tasty treat!

Smitten Sugar said...

How could anyone look at this cake and not want to make it immediately. So thats what I would make with that pan. That cake looks so dense and chocolately I need a slice now! :)

Unknown said...

ummmm WOW, that is a thing of beauty..cake and the pan. Good job christening the pan.

marci said...

I would love to try to make the cake you just maade my daughter loves chocolate cakes her favorite.
But it's my husbands birthday Friday so He will proabably get his choice of a pinapple upside down cake his favorite choice it may be fun to make in a bunt cake pan, i'll let you know after I win :)


Debbie said...

Wow a 5 pound chocolate cake!!! Looks way too tempting to keep around for any length of time. I would make a 5 flavor pound cake in the Bundt pan. My favorite and sooo good!

Sufoot said...

Are you kidding? After reading that recipe, is there any other cake I'd make in my new bundt pan? Dude...5 lbs of love...

Anonymous said...

After reading this, I don't know how I could make anything else except this chocolate bundt cake! Oh my...I'd like a big slab of that right now! NO I DON'T HAVE PMS WHY DO YOU ASK? OKAY MAYBE I DO.

Hannah said...

after these pictures how can i not make this cake?! Chocolate Sour Cream Bundt Cake is would be!

Anonymous said...

Also, it's hard to pick a favorite cake, but this is certainly a good one. I made it for a friend of mine as a reward for running the Army 10-miler a few years back, and she simply loved it, claiming it tasted just like what her mom used to make. The accompanying frosting is decadent. (See link to cake on Washington Post website!)


Hannah said...

I really love this cake, http://smittenkitchen.com/2009/03/cream-cheese-pound-cake-strawberry-coulis/

for right now, it is my favorite.

Sherry G said...

Oh. My. Chocolate! That is like the definition of decadent!

Hmm... I'd probably make a red velvet cake with a cream cheese swirl!

Sherry G said...

This is my ALL TIME favorite cake recipe. It's just a red velvet cake, but it is THE BEST red velvet cake. No lies.

Red Velvet Cake (a.k.a. Waldorf Astoria Cake)

2 1/2 cups sifted cake flour*
1 teaspoon baking powder
1 teaspoon salt
2 Tablespoons cocoa powder (unsweetened)
2 oz. red food coloring
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs, at room temperature
1 teaspoon vanilla extract
1 cup buttermilk, at room temperature
1 teaspoon white vinegar
1 teaspoon baking soda

1. Preheat oven to 350 degrees. Butter and flour two 9-inch round cake pans or three 8-inch round cake pans.

2. Sift together the cake flour, baking powder, and salt into a medium bowl; set aside. In a small bowl, mix food coloring and cocoa powder to form a thin paste without lumps; set aside.

3. In a large bowl, using a hand mixer or stand mixer, beat butter and sugar together until light and fluffy, about three minutes. Beat in eggs, one at a time, then beat in vanilla and the red cocoa paste, scraping down the bowl with a spatula as you go. Add one third of the flour mixture to the butter mixture, beat well, then beat in half of the buttermilk. Beat in another third of flour mixture, then second half of buttermilk. End with the last third of the flour mixture, beat until well combined, making sure to scrape down the bowl with a spatula.

4. Make sure you have cake pans buttered, floured, and nearby. In a small bowl, mix vinegar and baking soda. Yes, it will fizz! Add it to the cake batter and stir well to combine. Working quickly, divide batter evenly between the cake pans and place them in a preheated 350 degree oven. Bake for 25-30 minutes. Check early, cake is done when a toothpick inserted in the center comes out clean.

5. Cool the cakes in their pans on a wire rack for 10 minutes. To remove the cakes from the pan, place a wire rack on top of the cake pan and invert, then gently lift the pan. Allow cakes to cool completely before frosting. Frost with buttercream or cream cheese icing (recipe below).

Recipe Notes: *Sift cake flour once before measuring, then sift again with the other dry ingredients per recipe instructions. Wear an apron and be careful with the red food coloring–no matter how hard I try, I always end up staining something! As you’re mixing the cake batter, use a spatula to scrape down the bowl frequently throughout the entire process.

Cream Cheese Frosting

16 oz. cream cheese (2 packages), softened
1/2 cup unsalted butter (one stick), softened
1 teaspoon vanilla extract
2 1/2 cups powdered sugar, sifted
pinch of salt

With an electric mixer, blend together cream cheese and butter until smooth. Turn mixer to low speed and blend in powdered sugar, salt and vanilla extract. Turn mixer on high and beat until light and fluffy. Use immediately or refrigerate, covered, until ready to use. If refrigerated, the frosting will need to be brought to room temperature before using (after frosting softens up, beat with mixer until smooth).

Keeley said...

That cake looks amazing! If I win I'm making that the same exact Chocolate Sour Cream Bundt Cake that you made!

Heck, if I don't win, I'm going to Williams-Sonoma to buy this cake pan!

katie shrum said...

ooooo...oooo...oooo...I would make the Dr Pepper cake...I think it looks wonderful! and what about a thick fudgy chocolate frosting-yum!!

Hannah, Here! said...

Oh. My. Gosh. That looks like heaven on a plate.

Momx6 said...

I love Nordic Ware. I plan to make a White Grape Cake.

Mandy said...

this is actually my favorite cake recipe. i tried it a couple of weeks ago for the first time and i'm hooked!

Momx6 said...

White Grape Juice Cake

1 ½ cups pecans (crushed)
1 butter cake mix
1 small package vanilla instant pudding
4 eggs
½ c. white grape juice
½ c. oil
½ c. water

Using Baker’s Joy – heavily spray bundt pan.

Place ½ c. of pecans in pan and set aside.

Mix all other ingredients and pour over pecans in pan.

Bake at 325 degrees for 25 min and check for doneness.

¼ c. white grape juice
½ c. butter
1 c. sugar
Mix all together in saucepan and bring to a boil.

Pour over cake while still in bundt pan and let cool.

Dip (to just below rim of pan) in hot water to get cake to release before inverting, although Baker’s Joy spray is the key.

Mandy said...

i want to make a lemon poppyseed cake with blueberry glaze with this pan!

vanillasugarblog said...

lordy that frosting is just heavenly! mmm hmm. i could do a lot of damage with this pan. I thnk I would make a kicked up cream cheese filling cake, be it vanilla or chocolate or even strawberry.

Sara said...

Oh wow, that cake looks amazing! I would want to make "The Naughty Senator" from All Cakes Considered if I won the bundt pan...I've had my eye on this chocolate-mint bundt since I got the cookbook, but my only bundt pan is pretty old and inevitably results in a huge mess because it won't come out of the pan cleanly! :)

Sara said...

Additionally, here's a link to one of my all time favorite cakes: Meyer Lemon Cornmeal Cake. Yum!

Becky said...

I would bake my aunt's famous regular ol' vanilla bundt cake. So classic! So simple! SOOO delicious!

Ingrid_3Bs said...

It is a good looking cake despite being chocolate. :)

You're right about the original bundt cake pan much nicer. I shall be getting one for myself.

LM said...

I would make my mom's delicious blueberry bundt cake, topped with a sugary sweet glaze!

Julie @ Willow Bird Baking said...

Oh, my! I would have to make this very fudgy chocolatey bundt if I won that cute pan!

Julie @ Willow Bird Baking said...

Here's a recipe for my favorite pound cake:

Cream Cheese Pound Cake with Easy Caramel Frosting
Recipe By: Southern Living
Yields: 12

Cream Cheese Pound Cake Ingredients:
1 1/2 cups butter, softened
8 ounces cream cheese, softened
3 cups sugar
6 large eggs
1 1/2 tsp vanilla
3 cups flour
1/8 teaspoon salt

Caramel Frosting Ingredients:
1/4 cup whipping cream
1 cup firmly packed brown sugar
1 teaspoon vanilla
2 1/2 cups powdered sugar
1/2 cup butter

Make the pound cake: beat butter and cream cheese at medium speed of an electric mixer 2 minutes or until creamy. Gradually add sugar and beat 5-7 minutes until light and fluffy. Add eggs, one at a time and beat only until yellow disappears. Stir in vanilla.

Combine flour and salt and add to creamed mixture beating on low speed of electric mixture just until blended after each addition. Pour into greased and floured 10-inch tube pan. Fill a 2-cup ovenproof measuring cup with water and place in oven with cake (keeps it moist!). Bake at 300 degrees for 1 hour and 45 minutes or until a wooden toothpick comes out clean (check in several areas of the cake to be sure it’s completely done). Let cool on wire rack for 10 minutes then remove from pan (invert onto a plate and then invert onto another so that it’s upright) and let cool completely. When cool, spread caramel frosting over the sides.

Make the caramel frosting: melt butter in a heavy saucepan. Add brown sugar; cook over low heat, stirring constantly, 1 1/2 to 2 minutes or until sugar dissolves (do not boil). Remove from heat.

Stir in whipping cream. Add powdered sugar and vanilla. Beat at high speed of an electric mixture until spreading consistency (do not overbeat, or your frosting will develop a play-doughy, “crunchy” consistency. It’ll still taste good, but won’t look very nice or be easy to spread). Spread immediately on top and sides of cake.

Anonymous said...

I would bake something summery in the new pan. Like lemonade/raspberry bundt cake!

Melissa said...

I'm pretty sure I would make this yummy sour cream chocolate cake!

Allison said...

The layer of soft fudgy chocolate surrounding that moist chocolate cake is making me want to lick my screen. Darn those last few baby pounds! Thanks for the daily inspirations. I think a mix berry coffee cake would be fantastic in this beautiful pan with all the fresh berries available at the Farmers Market!

Patti said...

I would definitely be making the Chocolate Sour Cream Bundt you have posted!! I need a 5 pound chocolate bundt cake right about now! I'm going to give this a try..NordicWare Bundt pan or not..I gotta have that cake!

And Happy Birthday early!!! I'm going on vaca this next week so I'll miss your special day, just wanted to be sure I didn't miss sending birthday wishes.
I have come to love your blog..it's one of those blogs that just 'feels' comfortable. :) Keep up the good work!

Selena said...

I would break in the pan with your Zucchini Chocolate Bundt. I've been dying to try it!

Selena said...

This is a family favorite from an old Charlotte, NC community cookbook (I love those things! Tried and true recipes from all those grandmas!) We serve it with sliced strawberries and whipped cream.

Buttermilk Pound Cake
1 cup butter
2 cups sugar
3 eggs
3 cups flour
½ tsp. baking soda
½ tsp. salt
1 cup buttermilk
1 tsp. vanilla

Cream sugar and butter. Add eggs one at a time, mixing well after each addition. In another bowl stir together flour, baking soda, and salt. Add alternately with buttermilk to creamed mixture. Add vanilla and pour into a greased floured tube pan. Bake at 325 degrees for 1 ¼ hours.

missy said...

So funny! I first found your blog while searching for a chocolate bundt cake for my husbands birthday and used your chocolate. zuch. recipe!

I'd probably make that again or a 5lb chocolate cake. . . it really would be depend on the PMS department ;)

Anonymous said...

Lemon Poppy See Cake. My favorite. So easy and so good. It's funny, the last I made it stuck to the pan and I had to throw it out. The pan is so old and I would love a new one. Thanks, Monica.


Anonymous said...

Here's the recipe for the Lemon Poppy Seed cake:\



White Toast with Butter said...

Happy Birthday - you and my sweet boy share the same birthday! I am planning to bake a cream cheese pound cake - see second entry!

White Toast with Butter said...

Cream Cheese Pound Cake
1 (8 ounce) package cream cheese
1 1/2 cups butter
3 cups white sugar
6 eggs
3 cups all-purpose flour
1 teaspoon vanilla extract

Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.

In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.

Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.

Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Ms. K.I.M. said...

Oh what a wonderful give-a-way and its just in time for my birthday... we share the same day June 29th!! After looking at this post, I would make this recipe. Even if I don't win; I'll be making this recipe!!

Ms. K.I.M. said...

As mentioned earlier... I'll be making the Chocolate Sour Cream Bundt Cake.


Joanne said...

That cake looks so incredibly fudgy and delicious! I think I would have to make it first. Awesome giveaway!

jjnhubbs said...

Oh my heavens...if I won the pan, I would definitely have to make this chocolate sour cream cake. I may have to go buy a pan just to make it NOW!!

Susan in Texas said...

I would love to win that pan & carrier. I got laid off from work this month and am baking a lot for others who could us a "lift"

Cinnamon Roll Cake

1 box yellow cake mix
4 eggs
¾ cup oil
1 cup sour cream
Mix and pour into floured baking pan. (Batter is thick).

1 cup brown sugar
1 Tbsp cinnamon
Mix and pour over this over cake batter. Swirl into batter with knife.
Bake @ 325 for 55 minutes, or til tests done with toothpick. Let cake cool 10 minutes before icing.
2 cups powdered sugar
4 T whipping cream
Stir together.
(Drizzle over warm cake..)
My email is

Mrs. A said...

Oh my goodness, that cake looks sooo good! I might have to make it even without the fancy pan, which I love! As a kid I always remember eating lemon budnt cake, so I think that is what I would make in the pan.

Unknown said...

I too decided to make the cake before I saw the giveaway! I think I will make it for my step-daughters 21st birthday. She is a chocolate fiend! What a great surprise for her! I wonder if my bundt pan is large enough to hold this cake.

Amber said...

I don't just want this pan. I NEED this pan! And I intend to make that amazingly mouthwatering cake you did. And the special occasion to make it? OH, I'm sure I will come up with something...there is always a reason to bake!


Unknown said...

My absolute favorite Bundt cake recipe is from Aida Mollenkamp from the show Ask Aida.
Her recipe is as follows:

Ginger-Rum Bundt Cake

Recipe courtesy Aida Mollenkamp

Prep Time:
20 min
Inactive Prep Time:
4 hr 10 min
Cook Time:
1 hr 0 min


10 to 12 servings


* For the cake:
* 1 cup toasted pecans, finely chopped
* 3 cups all purpose flour
* 2 teaspoons baking powder
* 1 teaspoon table salt
* 3/4 cup whole milk, room temperature
* 1 tablespoon freshly grated ginger
* 1 tablespoon vanilla extract
* 2 sticks unsalted butter, room temperature
* 1 cup granulated sugar
* 1 cup packed golden brown sugar
* 3 large eggs, room temperature
* 2 large egg yolks, room temperature
* For the syrup:
* 1 cup dark rum
* 1/4 cup water
* 1/2 cup granulated sugar
* 1 tablespoon freshly grated ginger
* For the cake:

* For the syrup:


Heat oven to 350 degrees F and arrange a rack in the lower third. Brush a 12-cup Bundt pan thoroughly with melted butter, coat with flour, and tap out the excess. Sprinkle nuts in bottom of pan and set aside.

Whisk together flour, baking powder, and salt in a medium bowl until evenly combined; set aside. Whisk together milk, ginger, and vanilla in a second small bowl until evenly combined.

Combine butter and sugar in a the bowl of a stand mixer fitted with a paddle attachment and beat on medium speed until mixture resembles wet sand and is light, about 3 minutes. Add eggs one at a time until incorporated and mixture is smooth. Scrape down mixer and sides of bowl. Reduce mixer to low, add 1/3 flour mixture and whisk until just moistened through. Whisk in 1/2 milk mixture and whisk until just moistened. Repeat until all ingredients are added, ending with flour. Transfer batter to prepared Bundt pan and smooth out so batter is even.

Bake until cake is set, golden brown, and a cake tester inserted in middle comes out clean, about 50 minutes. Transfer to a rack, let cool 10 minutes, then invert onto a wire rack, remove from pan, and let cool completely.

Combine all ingredients in a small saucepan and place over medium heat. Bring to a boil and cook until slightly syrupy, about 5 minutes. Strain and set aside to cool slightly.

When cake is at room temperature, use a skewer to poke holes all over the top. Drizzle the syrup into the holes in the cake, small spoonful by spoonful, making sure it goes into the cake and doesn't flow down. Let sit at least 4 hours so the syrup can soak into the cake

Maria said...

Soooo divine!

KelGirl105@yahoo.com said...

While that chocolate cake is making me drool on my keyboard, I think I would go with pound cake. I have a knack for making a really good one!!!

Rusthawk said...

This insanely decadent chocolate cake is high on my list as the first thing I would bake, but your angel food cake recipe looks wonderful also. My favorite, though, is pound cake.

Julie D said...

Hi Monica, I'm here from Jaded's blog and holy cow did I pick the right day to drop by or what?????

My favorite cake is Paula Deen's Red Velvet Pound Cake:

1 1/2 cups unsalted butter, at room temperature
3 cups sugar
5 large eggs
3 cups flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup sour cream
1 (1 oz) bottle red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract

Cream Cheese Glaze (recipe follows)

Preheat oven to 325. Grease and flour a 12 cup Bundt pan. I used minis�makes about 12 of those.
Cream together the butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, scraping down after each addition. In a medium bowl, combine flour, cocoa, salt, and baking soda.

In a small bowl, combine buttermilk, sour cream, food coloring, vinegar, and vanilla. Gradually add flour to the butter mixture, alternately with the buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan(s), and bake for 50-60 minutes (30-40 for the smaller). Bake until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes. Remove from pan(s), and cool completely on a wire rack. Drizzle cooled cake with Cream Cheese Glaze.

Cream Cheese Glaze
(I highly suggest that you double the batch�I ended up making more)
1 (3 oz) pkg cream cheese, at room temperature
1 1/2 cups confectioners sugar
1 tbsp milk

In a small bowl, beat cream cheese at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Add milk, beating until smooth.

busyrunningmama said...

I would make your cake in my new pan! That cake wouldn't last 2 days in my house whith my chocoholic mom and son!!!!It looks amazing and can't wait to try it!!!

Carri said...

Something I've had my eye on for a while now, and this would give me just the impetus I need to put them together:

Vanilla Bean Butter Rum Poundcakes (recipe in second post).

Thank you!

Carri said...

Vanilla Bean Butter-Rum Poundcakes
(from All That Splatters)

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

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.

Jena said...

I either want to make this cake (because I love chocolate lol) or the banana Bundt cake with chocolate frosting you made awhile ago. :)

Jena said...

This is a cake I turn to when I want to impress guests. Plus, it's fun to put together. :)

Easy Black Forest Cake
Makes 12 servings
• 1 (18.25-oz.) package devil's food cake mix
• 1 (3.4-oz.) package chocolate instant pudding mix
• 3 large eggs
• 1 1/4 cups milk
• 1 cup canola oil
• 1 tablespoon vanilla extract
• 1 1/2 teaspoons chocolate extract
• 1 teaspoon almond extract
• 3 (1.55-oz.) milk chocolate bars, chopped
• 1 (24.3-oz.) container ready-to-eat cheesecake filling, divided
• 1 (21-oz.) can cherry pie filling, divided
• 2 (16-oz.) cans chocolate fudge frosting
• Garnish: chocolate covered cherries, halved (optional)
1. Preheat oven to 350°. Grease 2 (9-inch) round cake pans, and dust with cocoa. Set aside.
2. Beat cake mix and next 7 ingredients at low speed with an electric mixer 1 minute; beat at medium speed 2 minutes. Fold in chopped chocolate. Pour batter into prepared pans.
3. Bake at 350° for 30 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely on wire rack. Wrap and chill cake layers at least 1 hour or up to 24 hours.
4. Using a serrated knife, slice cake layers in half horizontally to make 4 layers. Place 1 layer, cut side up, on cake plate. Spread one-third of cheesecake filling over cake; top with one-third of cherry pie filling. Repeat procedure twice with remaining cheesecake filling and cherry filling. Place final cake layer on top of cake; cut side down. Spread chocolate fudge frosting on top and sides of cake. Cover and chill in refrigerator until ready to serve. Garnish, if desired.
Test Kitchen Tip: We tested this recipe with Philadelphia ready-to-eat cheesecake filling. You'll find it in the dairy case with cream cheese products.

Sara and Steve said...

I would make the exact same cake you did, with extra chocolate chips too! Can't ever have too much of a good thing :)

Sara and Steve said...

Here's my favorite cake receipe. Its for Chocolate Cappuccino Cheesecake. YUM...
1 cup chocolate cookie crumbs
1/4 cup butter, softened
2 tablespoons white sugar
1/4 teaspoon ground cinnamon

3 (8 ounce) packages cream cheese, softened
1 cup white sugar
3 eggs
8 (1 ounce) squares semisweet chocolate
2 tablespoons whipping cream
1 cup sour cream
1/4 teaspoon salt
2 teaspoons instant coffee granules dissolved in 1/4 cup hot water
1/4 cup coffee flavored liqueur
2 teaspoons vanilla extract

1 cup heavy whipping cream
2 tablespoons confectioners' sugar
2 tablespoons coffee-flavored liqueur

1 (1 ounce) square semisweet chocolate
1.Preheat oven to 350 degrees F (175 degrees C). Butter one 9 or 10 inch springform pan.
2.Combine the chocolate wafer crumbs, softened butter, 2 tablespoons white sugar, and the cinnamon. Mix well and press mixture into the buttered springform pan, set aside.
3.In a medium sized bowl beat the softened cream cheese until smooth. Gradually add 1 cup white sugar mixing until well blended. Add eggs, one at a time. Beat at low speed until very smooth.
4.Melt the 8 ounces semisweet chocolate with 2 tablespoons whipping cream in a pan or bowl set over boiling water, stir until smooth.
5.Add chocolate mixture to cream cheese mixture and blend well. Stir in sour cream, salt, coffee, 1/4 cup coffee liqueur, and vanilla; beat until smooth. Pour mixture into prepared pan.
6.Bake in the center of oven at 350 degrees F (175 degrees C) for 45 minutes. Center will be soft but will firm up when chilled. Do not over bake. Leave cake in oven with the heat turned off and the door ajar for 45 minutes. Remove cake from oven and chill for 12 hours. Just before serving top cake with mounds of flavored whipped cream and garnish with chocolate leaves. Yields 16 servings.
7.To Make Flavored Whipped Cream: Beat whipping cream until soft peaks form, then beat in confectioner's sugar and 2 tablespoons coffee liqueur.
8.To Make Chocolate Leaves: Melt 1 ounce semisweet chocolate in a pan or bowl set over boiling water, stir until smooth. Brush real non-toxic plant leaves (such as orange leaves) on one side with melted chocolate. Freeze until firm and then peel off leaves. Freeze chocolate leaves until needed

Amber said...

I would love to try out an old family favorite in this pan!

Fabulous Chocolate Cake

Mix in a bowl and set aside:
2 C. sugar
2 C flour

Bring to a boil and pour over the sugar/flour:
1 C butter
1/4 C cocoa
1 C water

Add and mix in:
1/2 C buttermilk
2 eggs, slightly beaten
1 t. baking soda
1 t. vanilla

Pour into a 13x9 greased baking pan and bake at 350 for around 30 minutes. When the cake has about 10 minutes left, start the frosting and keep it hot on the stove because you'll need to pour the hot frosting on the hot cake when it comes out of the oven.

Bring to a boil:
1/2 C butter
4 T cocoa
6 T buttermilk

1 lb powdered sugar
1 t vanilla
1/2 t mapleine
2 C chopped walnuts


Hennifer said...

I don't know what cake I'd make in it but I'm thinking this chocolate one. I have a large bundt pan too and always recipes are too small.

There is a citrus bundt I'd really like to do too.

Hennifer said...

It isn't a favorite yet but I really want to make it.


And a Happy early Birthday! Didn't we discover last year our birthdays are close? I'm in just a few weeks. It feels so strange.

Sharon Gallup said...

I think I will make the same chocolate bundt cake. It looks so good and sinfully delicious.

Anonymous said...

How could you make any cake other than the recipe on the box to break in this pan?! I love sour cream cakes and I love chocolate, so I imagine I could polish off all 5lbs of it pretty easily! :)

Sharon Gallup said...

I also love german chocolate cake. Here is a recipe from allrecipes.com.

Cake: 4 (1 ounce) squares German chocolate 1/2 cup hot water 2 cups white sugar 1 cup shortening 4 egg yolks 1 cup buttermilk 1 teaspoon vanilla extract 2 1/2 cups all-purpose flour 1 pinch salt 1 teaspoon baking soda 4 egg whites

Coconut Pecan Frosting: 1 egg yolk 1 1/4 cups white sugar 1 cup flaked coconut 3/4 cup chopped pecans 2 cups heavy whipping cream 1/4 cup butter
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 4 - 9 inch round pans. Melt the chopped German chocolate in 1/2 cup hot water, and set aside.
In a large bowl, cream together the 2 cups sugar and shortening. Beat in 4 egg yolks until smooth. Next, stir in the buttermilk and vanilla. Sift together the flour, salt and baking soda; mix into creamed mixture. Then, stir in the melted chocolate. In another bowl, whip egg whites to stiff peaks, fold into the batter. Divide the batter evenly between the four pans, and spread evenly.
Bake for 20 to 25 minutes in the preheated oven. Cool cake in pans on wire racks. When cool, fill and ice with the coconut pecan icing.
To make the icing: In a medium bowl, whip 1 egg yolk, heavy cream and 1 1/4 cup sugar until smooth. Cook in the top of a double boiler, until the mixture thickens. Remove from heat and stir in the coconut, pecans and butter. Cool before icing the cake.

Courtney Peacock said...

If I win this bundt pan, I'm thinking I would make this cake. My mouth is watering just looking at your pictures!


Natalie said...

WOW--if I win I'm making THIS cake. Heck, I'm making this cake regardless! YUM!

Natalie said...

my favorite cake as of late is this marbled banana bundt:http://www.thesweetslife.com/2010/06/marbled-banana-bundt-cake.html

Courtney Peacock said...

This is my current favorite cake recipe. I first made it last month for a party, thinking that if it was good enough for the king of rock and roll, it would be good enough for me. And boy, was it delicious!


repstein1 said...

I would love to win this cake pan and cover!! WoooHoo! I would probably use it to make my husband's favorite chocolate cake or my favorite pound cake. Thanks Monica!

repstein1 said...

Here is the super easy recipe for what my family calls "Aunt Bertha Cake"

2 sticks of butter
2 cups of sugar
2 cups of flour
1 teaspoon vanilla
5 eggs

cream butter and sugar together, mix in vanilla, flour and eggs

spray bundt pan with non-stick spray with flour and pour in cake mixture. Cook on 350 for approx. 45mins.


Katie said...

I would bake the Root Beer Bundt Cake from Baked: New Frontiers in Baking, mainly because the Root Beer Fudge Frosting is DIVINE!

I'll post a link to the recipe next...

Katie said...

Here's a link to a blog called BAKED PERFECTION that posted the Root Beer Bundt Cake recipe: http://www.bakedperfection.com/search?q=root+beer

Unknown said...

I would love to make a cream cheese cherry pound cake in this!

Allie said...

OMG I don't know what to make first!! I'm thinking this chocolate sour cream cake you just made it looks killer!!

Unknown said...

If I had this bundt pan I think I would HAVE to make this very cake in it! It looks divine and my mouth is watering just thinking about it!!

Memória said...

Whoa! That cake is HUGE!!! It looks so moist and yummy! I just can't get over the inclusion of sour cream :(. I wish I could think of a non-tangy substitute for that ingredient because I see it used so often.

Anyway, this giveaway sounds fun! If I had that pan, I guess I would make the Hershey's chocolate cake I make all of the time or one of the pound cakes in your comment section.

Thanks, Monica! You can let me win now so that you won't have to pay for postage LOL!

Unknown said...

My favorite cake ALL-TIME is my mom's chocolate cherry cake. The cake recipe is found in Anne Byrn's "The Cake Mix Doctor" cookbook but the frosting glaze is a family recipe. it's super simple but it is oh so good... the frosting is what makes it so deliciously sinful!!

It's fudgy yet fluffy and the melt-in-your-mouth cherries blend so well with the chocolate. I could eat the whole pan by myself!


1 package plain devil's food cake mix or devil's food mix with pudding
1 can (21 oz) cherry pie filling
2 large eggs
1 tsp pure almond extract

Chocolate Glaze Frosting:
6 Tbsp. milk
6 Tbsp. butter
1 1/2 c. sugar
1/2 c. chocolate chips

1. Place a rack in the center of the oven and preheat the oven to 350 Lightly mist a 13x9 baking pan with spray. Set aside
2. Place the cake mix, cherry pie filing, eggs, & almond extract in a large mixing bowl. Blend with electric mixer on low speed for 1 minute. Scrape down the sides of the bowl and then increase the mixer speed to medium for 2 minutes more. The batter should look thick and well blended. Pour the batter into the prepared pan, smoothing the top with a rubber spatula.
3. Bake the cake until it springs back when lightly pressed with your finger and just starts to pull away from the pan, 30 to 35 minutes. Remove pan and place it on a wire rack.
4. For the glaze, put all of the ingredients in a sauce pan. Bring to a boil and boil for 3 seconds. Cool and stir to spreading consistency. Pour it over the warm cake. The glaze will be thin but will firm up. Cool the cake for 20 minutes more before cutting it into squares and serving.

Serves: 20

Memória said...

My favorite cake recipe is here: http://www.mangiodasola.com/2009/11/white-cake-with-vanilla-buttercream.html

There's nothing like a good white cake! YUM!

Cardboard Hour said...

I have a recipe for almond-poppy seed cake i'd love to try in this pan! - nora

Cardboard Hour said...

My favorite cake is this spice cake from cooks illustrated - it is so yummy



old world sunflower said...

If I win this I plan on making Mexican Flan Cake in it!!!

old world sunflower said...

Here is the recipe for Mexican Flan Cake, it is delicious.

1 box of yellow cake mix, with ingredients as directed by box
3 eggs
2 cans evaporated milk
1 can sweetened condensed milk
1 teapsoon vanilla
Leche Quemada (Cajeta Caramel)*
1/2 cup chopped and lightly toasted pecans

Preheat oven to 350 degrees. Set a small bakeproof pan of water** inside. Make cake as directed on the box and set aside.
Flan: Add eggs, milk and vanilla to a blender. Blend together until well blended.

In a bundt pan, spray with non-stick spray and flour it. Cover the bottom and the sides with the Cajeta. Sprinkle bottom of pan with nuts. Add flan mixture. On top of this add the cake mixture. Cook for 45-60 minutes.

Notes from Turptoo:
*One can find the leche quemada at any Hispanic store or bakery. It is a thick caramel sauce.
**The pan of water is important so that the flan doesn't overcook. Also, the pan of water needs to be preheated to ensure even temperature in the oven while baking.
*** If you absolutely cannot find leche quemada(Cajeta Caramel)go ahead and use the regular caramel, I have used Smuckers in the squeeze bottle.

lisa said...

I have been eyeing bundt cake pans for about 4 months now, and i can't wait to make a chocolate Guinness cake in one!

Frugal Mom said...

I would make a banana cake with a yummy sugary glaze!

Unknown said...

I would make my grammy's pound cake. I have been CRAVING it but I don't have a bundt pan! I had to borrow one from my mother in law last time I had to make a cake! LOL

Margaret said...

I think I'd make a chocolate pound cake-or make the same yummy one you made.

Love your blog!


Elaine said...

Wow, this cake already has me drooling. I will have to bake it sometime soon. But if I won this pan and cover, I would have to make my favorite tunnel of fudge cake.
Wishing you many blessings for your birthday!

Healthy and Homemade said...

Yay happy almost birthday!! This cake is gorgeous, I think I would die after one bite. It'd shoot me into chocolate heaven!!

If I win I'm making the exact same thing, because I'm unoriginal like that.


Unknown said...

Oh my gosh! That pan is gorgeous and I think I would definitely have to do what you did and make that cake! It looks amazing and who doesn't need a 5 pound chocolate cake sitting around?!?!?!!!

Eagles17 said...

Mmmm... I would make a chocolate pudding cake, then a carrot cake with cream cheese frosting.

Of course, happy almost birthday!!! I hope you enjoy your special day and have a wonderful time. =)

See it Try it Love it said...

No doubt about it I would be making that cake, and throwing a party just to serve it!

Nicki Annie said...

Ok, that's an awesome bundt pan! I have one that's similar but nowhere near as foxy :) haha. If I were to win the drawing, the cake I would choose is probably a chocolate, raspberry bundt cake with chocolate chips and a chocolate sour cream glaze. Believe me, it's just as delightful as it sounds. Moist, gooey, dense - and the raspberry filling sends it over the edge. Every time I've made this cake it's been a hit. The other option would be your lemon-lime cake made withe the Duncan Hines Lemon Supreme cake mix. I've made this cake twice and it's been a raving success each time.

Love your blog - and happy early birthday!!

The Coupon Goddess said...

Oh goodness, which cake would I make? Decisions, decisions. I guess I would make my Nonna's chocolate sour cream cake which is quite similar to the one you made (beautiful by the way) except she adds booze to hers. Rum to be exact. Yummm!

Olivia.Leta said...

I would love to make a lemon poppyseed cake in this pan. But this chocolate sour cream cake looks so amazing. I know my family would love it. I would love to win this!

Lalycairn said...

I have a kick @$$ sour cream chocolate cake recipe I make every year for my eldest daughter's birthday. I'm pretty sure I'd make it - AND yours - so we could compare. :)

I've never seen a cake keeper like that - guess I need to toddle on over to CSN and take a look around!


Lalycairn (at) gmail.com

Melissa said...

YUM- I would definitely make that sour cream chocolate cake! :) Thanks for the recipe and the giveaway! :)

Jennifer said...

I'd make a sour cream pound cake, perfect for a Bundt pan!

Avril said...

Monica...without a doubt I would make this lovely/sineful CHOCOLATE cake ASAP if I were to win the pan and cake carrier....Oh my H-E-A-V-E-N....I love everything about this post! - the recipe, the cake, the fact that your BDay is coming up! :-)

Unknown said...

OH MY I would definitely bake this chocolate cake you just posted...my mouth is watering thinking about it!

Unknown said...

and now for my 2nd comment i present


1 box lemon cake mix
1 cup water
1/2 cup vegetable oil
3 eggs
2 tablespoons poppy seed
1/2 cup lemon frosting

1. Heat oven to 325°F. Grease and flour 12-cup fluted tube cake pan, or spray with baking spray with flour.
2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes. Stir poppy seed into batter. Pour into pan.
3. Bake 38 to 42 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes; turn upside down onto heatproof serving plate. Remove pan; cool cake completely, about 1 hour.

tamilyn said...

Oh yum! Nordicware is from MN, so we usually can find several Bundt pans in all the stores here. And always pick the real deal folks, the 'copy cats' just don't work as well.

I have a Bundt cake recipe that is actually a coffee cake with nuts and cinnamon that goes in the middle, and a thin powdered sugar glaze. Great for breakfast or a quick lunch break :)

cjvierow said...

Oh my goodness! I'm glad my computer isn't close enough to catch drool. That cake looks soooooo good--and the comments with the other recipes make me want one of those bundt pans. I'd love to win one! Thanks for the opportunity. CJ

Lemondrops Simple Stuff said...

this cake looks dee-lish!!!! If I won the bundt pan, I would give this bundt cake a try. Or possibly your blueberry sour cream bundt. I haven't tried that one yet.

Julie said...

Crowd shmowd, I wouldn't need any help with that cake at all. And of course if I had that bundt pan, this is what I'd make!

sydney85 said...

My husband will be home this weekend after traveling for months. He has a chocolate weakness so the Chocolate Sour Cream Bundt Cake looks like a must for him.

Deanna and Gary said...

I would absolutely make the chocolate cake you just gave us a recipe for. It looks wonderful!

Anonymous said...

I would bake Cream Cheese Pound Cake III :) *Thanks* for the giveaway!

Anonymous said...

My favorite cake is Chocolate Pound Cake III.

Foodiewife said...

Holy cow! That's a bundt! I'd have to throw a wedding to eat all of it. Monica, I'd make this same cake, are you kidding me? Sour cream...sold!
Actually, there's a recipe I want to make for a cream cheese bundt cake. I'm not sharin'. Yet.
Love ya...and I'm feeling better each day.

Yuckybeans said...

When I was little my mom used to make me a "tunnel of fudge" cake---it came in a box and it was my favorite of all kind. If I were to win the giveaway that is exactly what I would want to make.....there is probably a recipe somewhere out in cyber space for it as it is no longer sold in the local supermarkets!

Patricia @ ButterYum said...

What a great giveaway. I'd make a lemon bundt cake with a lemon glaze. It's really yummy!

If I win, you can click over the my blog here on blogger.


E. said...

I would bake this chocolate cake because it seems like a good recipe to try out and I have never baked one from scratch before. :)

Grimmy said...

I am not commenting to be entered in the giveaway. I just had 2 share that I will be trying this recipe tho. I amazingly have 2 of the original bundt pans this one is modeled after. I just thought this was really cool.

Katie said...

Oh wow your choc cake looks divine, so moist and chocolaty. The photo of the slice looks wonderfully fudgy.

I live in the UK, can I enter to win? If I won the bundt tin I would bake some sort of carrot cake stuffed with nuts, raisins, spices and carrot - of course! Topped with a cream cheese frosting. Yum!

Laura said...

5 pounds?? 5 POUNDS OF CAKE??

I need this cake pan!!

and I would make the 5 pound cake-seriously FIVE POUNDS?!?

Lisa said...

I would definitely use it to make a chocolate cake.

Lisa said...

My favorite cake recipe is S'mores bars.

1 box Devil's food chocolate cake mix
1 bag mini marshmallows
1 bag semisweet chocolate chips
2 c. peanut butter
3 c. Rice Krispies

Make the cake mix as directed on the box. Divide batter into two 9x13 pans. Bake at 350F for 15 min. Spread the mini marshmallows evenly over the baked cake and bake 3 min. more or until nicely melted, but not browned.

Combine peanut butter and chocolate chips in a saucepan over medium-low heat and stir till completely melted and combined. Remove from heat and add the Rice Krispies. Spread this mixture onto the marshmallow layer and chill until set.

Unknown said...

I don't think there is any doubt inmy mind that I would have to make that chocolate cake! I mean , that looks too good to be true.

Unknown said...

One of my favorite flavors is coconut and this recipe is one I put together from a variety of sources. I originally baked it in two round pans, but there is no reason it can't be done in a bundt pan. Here's the link:

Federkissen said...

I love it and i definitely will bake this cake ;)

Lisa said...

Of course I would make this heavenly looking, devilishly decadent chocolate cake first thing.
What a lovely set- the Bundt pan and the cake keeper!


Carol said...

Well Monica, I think my choice of cakes for this pan is Anne Byrn's Boston Cream Pie Cake.........or the Incredible Melted Ice Cream Cake.....Or my Easy Apple Coffee Cake......gee whiz-SO many choices-and that's not such a bad thing.... :)
Your Chocolate Cake looks OH SO GOOD!

Puppydogs said...

I would love to win this and make that awesome looking cake. Of course, I would need to take it to work so I did not eat the whole thing...so the cake taker/cover is perfect!

Puppydogs said...

My favorite bundt cake is Kahlua chocolate cake

1 box chocolate cake mix
4 eggs
1 c sour cream
1 box instant chocolate pudding
1/2 c oil
1/3 c Kahula
1 c chocolate chips

Mix everything very well, pour into a greased and floured bundt pan.

bake 350 for 1 hour use a toothpick to test for doneness.

Lionmb said...

I would make my recipe for lemon poppyseed cake! It would look beautiful in this pan. Thanks!

Am said...

What a beautiful cake and a great giveaway! I know exactly what I would make if I win. My dad recently turned 60 and we are planning a party for him this summer. He loves lemon desserts so I have been searching for a lemon cake to make. I think a a lemon bundt in this pan would be perfect!

Elizabeth said...

I would have to say if I won this bundt pan the first thing I would make is the Williams-Sonoma Chocolate Sour Cream Cake. Your pictures make my mouth water. The next cake I would make would be for my sister-in-law. She loves lemon poppy seed bundt cake and she always lets us stay with her when we go visit my husband's family.

Elizabeth said...

Happy Early Birthday! My favorite cake is the one my husband makes me every year for my birthday. It's the Original BAKER'S GERMAN'S Sweet Chocolate Cake. My family loves this recipe and my brother even requested it for his birthday this year. Here is the link to the recipe:

Valérie I♥Cakes said...

What a great cake ! I'd love to bake a lemon-poppy seed cake in it !

Valérie I♥Cakes said...

My favourite cake recipe is my version of the "Sky high lemon-poppy seed" cake, here's the link to the looooong recipe : http://nothingbutmaybe.canalblog.com/archives/2010/06/20/18296209.html

Yvonne said...

I would make a lemon blueberry cake with lemon glaze in my new bundt pan. :)

Yvonne said...

My favorite recipe is the lemon jello cake recipe that you posted a couple of months back.


I've made this cake a ton of times for different people and have had great feedback! Thanks for sharing that recipe with us!

Johanna Luna said...

If chosen to win I would make a mocha bunt cake pair it with homemade vanilla icecream and homemade mochas! ummm... maybe I'll not wait to win and get right on this! :)
Love your blog! Only been following for a bit but I love it!
Johanna Luna

Elaine said...

I would make either your fabulous cake or a pound cake!

Anonymous said...

I love a good bundt cake. But I usually have a hard time getting mine out of the pan beautifully... even when i take all of the usual precautions. This one looks like a good pan though! So many my problems are solved. My grandmother always used to make a caramel apple bundt cake, which I would love to recreate. Thanks for sharing! This chocolate cake looks sinful!

Mel said...

This bundt cake looks divine!

Unknown said...

Hi Monica,

I think I would make an ice cream cake it in..for something different. My favorite is Oreo Ice Box Cake. Recipe to Follow...

Kristin in Fred,TX

Katherine said...

I would make a healthy cake - it seems everyone is worried about calories these days! So a honey carrot cake sounds like a good idea :)



Unknown said...

Oreo Ice Box Cake (a cool-down dessert for a HOT 4th of July)

1 lb box of Oreo cookies
1 stick of butter
1/2 Gallon of premium vanilla ice cream
1 Jar of Hot Fudge (or make your own!)
1 bag of Reese's Peanut Butter cup mini's or snack size.

1. Crush oreos (but leave some chunky pieces.
2. Melt butter.
3. In bowl, combine butter and crushed oreos.
4. Spread in 9 x 11 pan as a crust. Freeze for 30 minutes.
5. Slice ice cream into 1 inch pieces. Lay them across the top of the crust. Freeze 30 minutes.
6. Unwrap and chop Reese's Peanut Butter cups.
7. Warm hot fudge just until spreadable. Spread across top of ice cream.
8. Scatter chopped Reese's PB Cups over the hot fudge.
9. Freeze for at least an hour.
10. Prepare to want to eat lots of this!!! A lo-cal version can be made with reduced fat oreo and FF ice cream or frozen yogurt.

To put in the bundt pan, I think I would try to do it opposite. Or layer the fudge and reese's within the ice cream. Or in several layers all together.

(This recipe has been passed down from my mom who got it from a friend who got it from a friend..)


Jennifer said...

Yahoo!!! My first cake would be Key Lime Bundt cake I have been itching to try...this would be perfect for me...thanks!!

Book 'Em Bobbi! said...

Well, this is a bit embarrassing...I have never made anything in a bundt pan. I'd love to try! Please?

Kate H.(www.sprinkletherapy.blogspot.com) said...

I would love to make this cake! It looks amazing!

steph McCord said...

I would make an orange creme cake! YUMM!!

Anna said...

I would love to bake a spiced carrot cake in that pan!

sunnigemmi72 said...

I hope you have a great Birthday!
Mine was June 21st. The 1st day of Summer!
I will be making a Pistachio Nut Cake. It's a simple cake - but so good!

Here is the recipe:
Pistachio Pudding Cake

1 package yellow cake mix
1 package Jello pistachio pudding
1 1/4 cup water
1 teaspoon almond flavoring
4 eggs
1/4 cup vegetable oil

-Grease and flour bundt pan.
-Mix ingredients as listed.
-Pour into bundt pan.
-Bake for 50-55 minutes in 350 degree oven.

You can make a simple powdered sugar, milk & lemon frosting to pour over the top - but it doesn't even need it!

sunnigemmi72 said...

P.S. That Chocolate Sour Cream Bundt Cake looks amazing. I will have to try my hand at that cake too! With a giant glass of Milk!

Brandy said...

Wow if I won this bundt pan I would definetly make this cake... it looks amazing!

Jen said...

Someone up there said about a key lime bundt cake. YUM! I'd say either that or the one from this post because it looks awesome!


Jen said...

My favorite cake is the Hershey's chocolate cake that's on the back of the Hershey's cocoa box. It is awesome with the chocolate frosting recipe that is on there too!


Meghan @ Domestic Sugar said...

Orange bunt cake! MAN I LOVE THAT STUFF.. citrus, orange cream-cheese icing.. DROOL!

Meghan said...

I would bake a blueberry coffee cake!!! My first coffee cake!

Drew & Mel said...

That looks delicious. I would LOVE this bundt pan. The first thing I would try would be this lovely you made.

Nonna said...

OMGosh...fabulous !!!
Talk about a mouth watering chocolate fix...I must now make this cake and post the recipe on my blog !
Thanks for the inspiration !

Nonna said...

Thanks also to Lori for posting the Jewish Coffee Cake recipe !

Shirley said...

Girl , This is the exact cake i wanna bake if i win this pan and keeper .
beautiful cake amzing pics .!

Shirley said...

My Favourite recipe is
* Elvis Presley's Favourite Pound Cake * from Epicurious


2 sticks (1 cup) unsalted butter, softened, plus additional for buttering pan
3 cups sifted cake flour (not self-rising; sift before measuring) plus additional for dusting
3/4 teaspoon salt
3 cups sugar
7 large eggs, at room temperature 30 minutes
2 teaspoons vanilla
1 cup heavy cream

Special equipment: a 10-inch tube pan (4 1/2 inches deep; not with a removable bottom) or a 10-inch bundt pan (3 1/4 inches deep; 3-qt capacity)

Put oven rack in middle position, but do not preheat oven.

Generously butter pan and dust with flour, knocking out excess flour.

Sift together sifted flour (3 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).

Beat together butter (2 sticks) and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. Add eggs 1 at a time, beating well after each addition, then beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.

Spoon batter into pan and rap pan against work surface once or twice to eliminate air bubbles. Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

hope you like it too
Happy Birthday !!!

Epicurious.com © Condé Nast Digital, Inc. All rights reserved.

Read More http://www.epicurious.com/recipes/food/printerfriendly/Elvis-Presleys-Favorite-Pound-Cake-232642#ixzz0rj7TNsDe

Heather at Kitchen Concoctions said...

Oh I would love to win this! You have so many bundt cake recipes on your blog and every time I see them I want to make them but don't have a bundt pan! I know I could obviously make them in a regular cake pan or as cupcakes but then they wouldn't be a bundt cake!

Lori said...

I think I would love this. I would need to try this recipe in that bundt pan. I didnt know there was such differences in bundt pans. You have nelightened me.

Lori said...

You said two entries if we had a recipe, right?

Lemon Bundt Cake

1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 1/2 teaspoons lemon extract
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt

1 cup milk
1 tablespoon grated lemon peel
1/4 cup lemon juice
1 tablespoon water
1/2 teaspoon lemon extract
3/4 cup sugar

n a mixing bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Beat in extracts. Combine flour, baking powder and salt; add to creamed mixture alternately with milk. Stir in lemon peel. Pour into a greased and floured 10-in. fluted tube pan. Bake at 350 degrees F for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; invert onto a wire rack. Cool 10 minutes longer. Place rack on waxed paper. Combine glaze ingredients; drizzle over the warm cake. Cool completely before serving.

And then you can be real extreme and pour some fresh blueberry sauce all over it. Hmmm, I think I may have to make this now!

Heather at Kitchen Concoctions said...

This is my go to chocolate cake recipe. I have been making it for years. In fact the original recipe came from a Barbie coloring book I had as a little girl! lol! I have adapted it over the years but it is so easy and moist who cares where it originated...right!?!).

Chocolate Cake

2 cups sugar
2 teaspoons salt
2 teaspoons baking soda
3 cups flour
3/4 cup cocoa powder
2 tablespoons lime juice
1/2 cup vegetable or canola oil
2 teaspoons vanilla
2 cups milk

Preheat oven to 350 degrees.
Mix all ingredients together in a large mixing bowl until well mixed. Pour into a 9 x 13 inch pan, 2 8-inch round pans, or cupcake pans lined with cupcake liners. Bake at 350 degrees for 30 minutes or until toothpick inserted in the center of the cake comes out clean. Frost with your favorite icing.

Kruger Life said...

WOW- Your bundt cake does look very pretty from that awesome bundt cake pan! I would plan to make my: Blueberry Sour Cream Coffee(Bundt) Cake!!! Which is a recipe for a bundt pan but I do not have one...so I always make it in an angel-food cake pan.

Thanks- Nichole

Kruger Life said...

Favorite Cake Recipe:

Blueberry Sour Cream Coffee(Bundt) Cake

3/4 C. Butter
1 Cup Sugar
4 Eggs
1 tsp Vanilla
3 C. Flour(I use 1 C. Whole Wheat Flour + 2C. White Flour)
1 1/2 tsp. Baking Powder
3/4 tsp. Baking Soda
1/2 tsp. Salt
1 Cup Sour Cream
1/2 C. Brown Sugar
2 TB. Flour
1 tsp. Cinnamon
2 Cups Blueberries
(fresh or frozen- have not tried it w/frozen)
Glaze (optional):

1 C. Powdered Sugar
2-3 TB. Milk
Drop of Lemon Extract(optional)
Tube Pan- like bundt cake or angel food cake pan
Grease and Flour the Pan

Oven 350 degrees
~In a Large mixing bowl- Cream Butter & Sugar. Add Eggs, one at a time...add vanilla.
~Small Bowl- Combine Flour, Salt, Baking Soda, and Baking Powder.
~Add Flour Mixture alternatively with Sour Cream into the butter/sugar mixture...combine well.
(you will have a thick cake batter consistency)
~ Spoon 1/3 of the Batter into the Pan-spread out w/ a spoon. Top with 1/2 of the Filling Mixture and 1/2 of the Blueberries. Repeat Layer...Top with Batter
~Bake at 350 for 55-65 min- check w/ toothpick
~Cool for 10 min before removing from pan- Combine Glaze and Drizzle over the cake.


(This is a recipe I adapted and made my own!!!)

Thanks- Nichole

Gale Reeves said...

I will make a Tunnel of Fudge cake. There is a great recipe in "Cooks Country Best Country Recipes." Your cake looks delicious!!!!!!!!!

elle said...

I will definitely be making your chocolate bundt cake! Looks absolutely heavenly!

elle said...

Cranberry Upside-Down Cake
Recipe by Martha Stewart, slightly altered by me.

Serves 8

8 tablespoons unsalted butter, room temperature
1 cup sugar, divided
1/2 teaspoon ground cinnamon
1/4 teaspoon mixture of nutmeg and cloves
2 cups cranberries
1 large egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk

Preheat oven to 350 degrees with rack in center. Rub the bottom and sides of an 8-inch round cake pan with 2 tablespoons butter. In a small bowl, whisk together 1/2 cup sugar with the cinnamon and allspice. Sprinkle mixture evenly over bottom of pan; set aside. Lightly coat cranberries in flour, then arrange cranberries in a single layer on top of the sugar mixture.
With an electric mixer, cream remaining 6 tablespoons butter and 1/2 cup sugar until light and fluffy. Add egg and vanilla; beat until well combined. In another bowl, whisk together flour, baking powder, and salt. With mixer on low speed, add flour mixture to butter mixture in three batches, alternating with the milk (begin and end with flour mixture), until well combined.
Spoon batter over cranberries in pan, and smooth top. Place pan on a baking sheet; bake cake until a toothpick inserted in the center comes out clean or with a few moist crumbs, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake; invert onto a rimmed platter.

Heather B said...

My favorite is either a simple chocolate cake with a drizzle of chocolate glaze and chopped pecans, or a fudge marble--always a family favorite! mmmmm.


Nonna said...

Forgot to post my fav cake...it's a fast and delicious bundt cake you can make in a hurry with a moist lemon cake mix...I know but hey, even Martha Stewart is getting into the cake mix business now !

Sierra Mist Bundt Cake

1 box moist lemon cake mix
1 box 3.4 ounce box instant lemon flavored pudding mix
1 1/2 cups Sierra Mist
4 eggs
3/4 cup vegetable oil

Lemon Juice - enough to make the confectioner's sugar drizzle down the cake...

In a large bowl, mix all ingredients until smooth. Pour into greased and floured 10 inch fluted cake pan and bake at 325 degrees for about 45 to 50 minutes or until set. Let cool and remove from pan and place on a wire rack. Drizzle with lemon icing. (confectioner’s sugar and lemon juice mixed until smooth)

If you make it, enjoy an extra piece for me too !

Amy @ Keep'n The SunnySide said...

I want to make the Chocolate Sour Cream Bundt Cake FO~SHO.. oh but it looks divine!

bdodge68 said...

I think your Chocolate Zucchini Bundt cake will be the next thing I try. Made your White Chocolate Blueberry Scones this weekend. My hubby absolutely loves them...

bdodge68 said...

Here is my favorite bundt cake, it is from the Food for Laughter blog...

Cinnamon Bun Bundt Cake

2 cups flour
1 tsp baking powder
1 1/2 tsp baking soda
1 T cinnamon
2/3 cup milk
6 T butter
4 T raw sugar
1/2 teaspoon salt
3 eggs

~ Preheat the oven to 350 degrees. Coat a bundt pan with cooking spray.
~ In a large bowl, stir together the flour, cinnamon and yeast.
~ In a saucepan, heat the milk, butter and sugar just until the butter is melted, stirring constantly.
~ Add the milk mixture and the eggs to the flour mixture, and beat until well-combined.
~ Pour the batter into the bundt pan, and bake for 25 to 35 minutes - until a toothpick inserted in the cake comes out clean.
~ Allow the cake to cool in the pan ffor 5 minutes, then invert onto a serving plate.
~ To make the syrup glaze, combine 2/3 cup packed brown sugar, 1 T cinnamon, 1/2 cup water, and 4 tablespoons butter in a saucepan, and stir until the butter is melted. Remove from the heat and pour over the cake, using a pastry brush to coat the bundt cake groves, making sure every bit of the cake is glazed.
~ Serve with extra glaze spooned on top, and a scoop of vanilla ice cream...

Rachel (rachescakes) said...

Monica, you've gotten popular!

I want to make this cake if I win, or your Dr. Pepper Cake.

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