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!


«Oldest   ‹Older   201 – 266 of 266
Rachel (rachescakes) said...

For my favorite cake recipe I had a hard time choosing just one, but here's my favorite Bundt recipe: http://homecooking.about.com/od/cakerecipes/r/blc140.htm

Kentucky Mint Julep Cake, I love the way the ganache smells.

Messy Jessy said...

I would make the chocolate cake on your blog because yeah it just looks so yummy!

Molly said...

Oh my word, you made me drool with that cake! LOL. It looks delicious and I love that pan! That's sweet of you to think of giving away presents for your birthday. I would love to win the pan!

Keith and Jessica said...

I will be cooking the same Chocolate Sour Cream Bundt Cake. How can I not after dreaming over that first picture!

Keith and Jessica said...

I'll leave an easy, tasty cake recipe for those who aren't as skilled in the kitchen. Hey, everyone starts somewhere! :)


White cake mix
Pkg frozen strawberries
Cool Whip
Lrg strawberry jello

Bake cake and cool. Poke holes all over entire surface of cake. Prepare jello omitting cold water step. Pour over cake. Mix thawed strawberries & cool whip and use mixture to ice cake. Refrigerate.

Becky @ Becky's Place said...


I would bake THAT cake in the bundt pan if I were to win it. I have a modest-sized pan... Pretty sure that batter would not fit in my pan...

Whitvia said...

I love bundt cakes. The best part about them is the fact that you don't have to frost them.

Lana said...

If I won your pan, I would make the cake you posted. It looks so yummy!

Sara said...

I would absolutely make the Chocolate sour cream bundt cake!! It looks so yummy!

Elaine said...

Here's the recipe for the cake I would bake in the wonderful bundt pan I hope to win.

Tunnel of Fudge Cake

3 1/2 sticks butter or margarine, softened (1 3/4 cups),
plus more for greasing pan
2 1/4 cups all-purpose flour, plus more for flouring pan
1 3/4 cups granulated sugar
6 large eggs
2 cups confectioners' (powdered) sugar
3/4 cup unsweetened cocoa powder
2 cups chopped walnuts (8-ounces)

3/4 cup confectioners' (powdered) sugar
1/4 cup cocoa powder
1 1/2 to 2 tablespoons milk

1. Heat the oven to 350°F (175°C). Grease a 12-cup Bundt pan
or 10-inch angel cake pan. Dust with flour and tap out the
2. In a large bowl, beat the butter and granulated sugar
using an electric mixer on medium speed until light and
fluffy, for 1 to 2 minutes. Add the eggs, one at a time,
beating well after each addition.
3. Gradually add 2 cups confectioners' sugar, beating until
well-blended. By hand, stir in 21/4 cups flour, 3/4 cup
cocoa and the nuts; mix until well-blended. Spoon the batter
into the prepared pan and spread evenly.
4. Bake for 58 to 62 minutes. (Because this cake has a soft
tunnel of fudge, an ordinary doneness test cannot be used.
Accurate oven temperature and baking time are critical.)
5. Let the cake cool upright in the pan on a rack for 1
hour, then invert onto a serving plate and let cool completely.
6. To make the glaze: In a small bowl, combine 3/4 cup
confectioners' sugar, 1/4 cup cocoa and 1 1/2 tablespoons
milk. Mix until well blended, adding the remaining 1/2
tablespoon milk to make a spooning consistency.
7. Spoon the glaze over the top of the cooled cake, allowing
some to run down sides. Store the cake tightly covered.

Makes 12 to 14 servings.

Recipe courtesy of The Pillsbury Company.

Mrs. Woodfin said...

Happy Birthday to you and my dear mother-in-law who will be 84 that day.

I have a bundt pan from my bridal shower 35 years ago (along with fondue pot, hibachi, wooden spoons--you get the idea!) Instead, I would give the bundt pan to my daughter who is just setting up house and would make the Chocolate Sour Cream cake in an instant. She lives halfway across the country, but is coming to visit in Aug. and I will make the cake in my bundt pan for her.

I still am waiting to try your husband's recipe for the stacked enchiladas!

Love to visit your blog when I have a little quiet time!

Sara said...

My favorite cake at the moment is....made from a mix. Don't kill me... It's yummy and great for summer.

What you need:

1 pkg. (2-layer size) white cake mix
1 pkg. (3.4 oz.) JELL-O Lemon Flavor Instant Pudding
1 cup water
4 egg whites
2 Tbsp. oil
1 pkg. (8 oz.) Cream Cheese, softened
1/4 cup (1/2 stick) butter, softened
2 Tbsp. lemon juice
1 pkg. (16 oz.) powdered sugar
Make It!

HEAT oven to 350ºF.

BEAT first 5 ingredients in large bowl with mixer on low speed until moistened. (Batter will be thick.) Beat on medium speed 2 min. Spoon into 24 paper-lined muffin cups.

BAKE 21 to 24 min. or until toothpick inserted in centers comes out clean. Cool in pans 10 min.; remove to wire racks. Cool completely.

BEAT cream cheese, butter and juice with mixer until well blended. Gradually add sugar, beating on low speed after each addition until well blended. Spread onto cupcakes.

Anonymous said...

This is one of the variations on the 60s & 70s pudding cakes that used a cake mix, instant pudding, oil, eggs, water and flavoring.

Pistachio Pudding Cake
1 pkg. white cake
1 pkg. pistachio pudding
3/4 c. water
3/4 c. oil
4 eggs
1 t. almond extract

Mix all together; Put in greased bundt pan. Bake at 350 degrees for 45-50 minutes.

ElizSeg said...

If I owned this lovely pan set, I would bake Too Much Chocolate Cake Recipe. Yummy!

ElizSeg said...

Here is my favorite recipe:


Erinne said...

That carrier is AWESOME!!! Oh, and the pan too! Soooo classic and perfect for bundting it up! Woot Woot!

I would bake many, many cakes in this set, but my first choice would be a lemon bundt cake. Yum, yum!

Erinne said...

My trusty recipe for lemon bundt cake is the following -


Tried & true, Baby!

Jane said...

It was my birthday last week and I didn't get a single gift, so this would make up for that! I would probably start with my favorite poppyseed cake recipe. It's perfect for a hot summer day!

R Family said...

Chocolate, chocolate, chocolate! I am pregnant and this looks sooo good right now.

Heather S-G said...

5 lbs!! Holy shite that's a big 'un! Looks sinful...and delicious! Man, oh man...I would make a fresh apple cake in that baby...it would be soooo pretty =)

Lorraine said...

Happy Birthday! This cake looks frickin amazing!! OMG..I mean talk about decadent. I will make this but keep it far away from me when I am PMSing, or I will surely eat the entire thing..lol.

Great give away! I love the pan and the cake keeper!

Laura said...

A lemon cake with a touch of glaze served with lemon curd and sliced strawberries.

Erin said...

I would make a pound cake probably...or try your recipe since that looks absolutely sinful and I'm in the mood to be bad. haha


Erin said...

Grandmother Paul's Sour Cream Pound Cake

1/2 pound (2 sticks) butter
3 cups sugar
1 cup dairy sour cream
3 cups all-purpose flour
1/2 tsp baking soda
6 eggs
1 tsp vanilla extract

Preheat oven to 325*F. Cream butter and sugar together; add sour cream.
Sift flour and baking soda together. Add to creamed mixture, alternately
with eggs, one at a time, beating after each addition. Add vanilla. Pour
into a greased and floured tube pan and bake for 1 hour 15-20 minutes.


Jenn Eastman said...

that cake looks amazing! i have been wanting to try a chocolate peppermint and rum swirled cake and it would look so pretty in that pan!

Anonymous said...

I want to make the Chocolate Sour Cream Bundt Cake, it looks so delicious.

uncashbug6 at aol dot com

Anonymous said...

Lemon Yogurt Cake - Barefoot Contessa

1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
1 cup plain whole-milk yogurt
1 1/3 cups sugar, divided
3 extra-large eggs
2 teaspoons grated lemon zest (2 lemons)
1/2 teaspoon pure vanilla extract
1/2 cup vegetable oil
1/3 cup freshly squeezed lemon juice
For the glaze:
1 cup confectioners' sugar
2 tablespoons freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.

Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.

For the glaze, combine the confectioners' sugar and lemon juice and pour over the cake.

Heather K. said...

I would bake this cake b/c it seriously looks divine :) YUM!

grace said...

holy moly! i would make this!

Anonymous said...

oh that does look yummy. but 1st i would make a lemon cake w/ blueberries as that is one that was typically made when i was growning up.

Happy Birthday.

jacquieastemborski AT comcast DOT net

Hugan said...

I would make a rum cake!

Lollyland Bakery said...

Oh man, I am literally drooling right as I am reading this and looking at the pictures of that delicious cake! If I were to win this pan I would love to try out my stepmom's famous cinnamon crunch bundt cake. It's the one of my favorite cakes of all time - delicious cinnamon cake, with a crunchy streusel topping. Yuuuum!

Debbie said...

I'd make our lemon cake in this pan! Yum!

Brownieville Girl said...

I want to make (and eat) the one you've just shown us - looks really fantastic!

Jessi said...

I want to make this recipe!!!! Oh my it looks awesome!!!

Tara said...

that looks DIVINE!! I think I'd have to try and make this exact bundt cake right here! Although I did like your Chocolate Zucchini bundt cake that I made a while back!!! Crossing fingers!!! ;o)

JimKels said...

I have a fabulous Chocolate Pound Cake Recipe that would be FABULOUS in that pan!!!

Although, I would LOVE to try that yummy looking cake you made!!

JimKelsPool @ msn.com

JimKels said...

This is a rediculously easy, yummy chocolate sheet cake recipe, classic birthday cake in our family!!

Mix in large bowl and set aside:

2 cups sugar
2 cups flour

Bring to a boil in saucepan:

1 cup water
1/2 cup shortening
1 stick margarine
3 tablespoons cocoa

Pour hot mixture over flour and beat, while adding:

2 eggs
1/2 cup buttermilk
1 teaspoon vanilla
1 teaspoon soda

Pour into a greased and floured 9x13 pan. Bake at 350 degrees for 20-30 minutes or until toothpick inserted in center comes out clean.


Mix and pour over hot cake:

1 stick margarine, melted
3 teaspoons cocoa
1 box powdered sugar
1 teaspoon vanilla 1/2 cup pecans
7 teaspoons milk

JimKelsPool @ msn.com

Marlene said...

I'll be beyond delighted if I should be lucky enough to win...and then I'll bake a sour cream chocolate cake that I really like that is much like the recipe you shared...except it's from (don't tell anyone) a "box mix". Guess I'm just a "lazy baker"!

Marlene said...

Here's the "lazy" version of a yummy chocolate bundt cake...
1 choc. cake mix
1 pkg. (lg.)instant choc. pudding
1/2 c. warm water
1/2 c. oil
4 eggs
1 c. sour cream
1 c. milk choc. chips
Mix everything together (except the choc. chips) for 2 min.-then stir in choc. chips. Pour into
a greased bundt pan and bake at 350 for 45 min. Pour ganache over top if desired or just serve with vanilla ice cream. It really is YUMMY + quick to make...Ü

Unknown said...

So I've been thinking and thinking about what my favorite cake is. And well...I don't have one. My mom never made cake and the only ones we ever got were for birthday's and those were store bought. I haven't made many cakes yet, unless you count boxed cake. Then I love the German Chocolate box cake. But that doesn't really count. I also really love the oatmeal raisin cookie cakes. I didn't like the store bought cakes as a kid and I always got the oatmeal raisin cookie cake for my birthday instead. ;-)

Parita said...

The chocolate cake truly looks divine!
I would love to make the same cake or the Chocolate Chip Almond Pound Cake from my blog!

IsabellaLina said...

OOH I would make your lemon lime cake in this new pan! I just started to bake so I NEED this pan! I made a key lime pie for the first time and I am in the mood for citrus! :D YUUUM

Contact Info:
Janelle Ray
nelle082 @ hotmail.com

IsabellaLina said...

One of my favorite cakes is my mom's easy easy Poppy Seed Cake! It uses a cake mix but it is really good and super easy!!!

Easy Peasy Poppy Seed Cake

1 box yellow cake mix
1/2 cup oil
4 eggs
1 tsp almond extract
1 pkg (small) Instant Vanilla Pudding
4 tbsp Poppy Seeds
1 cup Hot water


Preheat over to 350

Mix dry cake mix and pudding together in a bowl. Add Oil, almond extract, and eggs (one at a time). Add the hot water and poppy seeds. (can be done by hand or in mixer) Bake in a Heavily Greased BUNDT PAN (can be made into muffins or a regular cake, but why would you if you win that great pan!) @ 350 for 35-40 min. When you take it out of the over turn it out into a plate and pour glaze over it while hot! Glaze recipe:

1 1/2 cups Powdered Sugar
Juice of one lemon
1 tsp almond extract

Mix together in bowl and should be thin enough to run down the sides of the cake! **Can add mild or more lemon juice if too thick!

**Contact info:
Janelle Ray
nelle082 @ hotmail.com

Kathy said...

I hope it's not too late to enter your contest, but if I won this cake pan, I would definitely try making the chocolate cake in this post. It looks so very good!

Kathy said...

I would also love trying to make this in a bundt cake form.



My email is: pass me not by at inbox dot com

Mickey said...

I love your bundt cake, what a beauty!

OvenDelights said...

This cake pan would be awesome to have! I would definately make my "Kahlua Cake" in this pan!

OvenDelights said...

Here is the recipe to the "Kahlua Cake".

1 pkg. dark chocolate cake mix
1 small pkg. vanilla instant pudding.
2 eggs
2 c. sourcream
1/4 c. oil
1/4 - 1/2 c. Kahlua
1 pkg. (12 oz.) semi-sweet chocolate chips

Beat eggs, add rest of ingredients and mix. Fold in chocolate chips. Pour mixture into pregreased and floured bundt pan. Bake at 350 degrees for 45 min. Cool in pan. Turn cake onto cake plate and dust with powdered sugar (optional).

Kerstin said...

I think I'd start with a lemon poppyseed cake and bring it in for one of our early morning meetings!

pinon family said...

Death by Chocolate cake for sure! Love this giveaway and your blog!!
marissapinon at hotmail dot com

Michel-lee said...

I would love to make a dutch apple bundt cake. It would be a great summer treat with a scoop of vanilla ice cream on the side.

Midland Brew Crew said...

Hope you have a wonderful birthday! My birthday is coming up in two weeks and guess what cake I'll be making for myself! THIS ONE! It looks so yummy! Thank you for posting it - I can't wait to sink my fork into it!

From the Kitchen said...

My bundt pan has seen better days (and lots of delicious cakes). I'd bake our favorite: Mother's Pound Cake.


A 'n D said...

i thought i commented last week, but couldn't find my entry!
i would LOVE to bake the wilton chocolate cake with this pan...just like you mentioned! i still haven't found my very favorite chocolate cake recipe yet, so i'm always game to try new ones!

NuNu said...

I would make a Blueberry Cream Cheese Pound cake in it....

1 pkg. white cake mix
1/4 cup sugar
4 eggs (I used egg beaters)
1 cup buttermilk (I used instant)
1 pkg. (8 oz.) cream cheese, softened
1/2 cup cooking oil
1 tsp. Almond extract
1-1/4 cup blueberries (fresh, or frozen)

Note: If using frozen, do not thaw first.

In a large bowl, stir together cake mix and sugar. Make a well in the center and add eggs, cream cheese, oil, buttermilk and almond. Beat on low speed of an electric mixer until blended. Scrape bowl and beat 4 minutes on medium speed. Fold in blueberries. Pour batter into greased and floured 10 inch bundt pan. Bake at 325º for about 55 minutes, or till tests done with a toothpick, or thin paring knife. Cool in pan for 10 minutes and turn out onto wire rack to cool. Could sprinkle powdered sugar on top, but it does not need a frosting. It is so moist
and delicious!

The original recipe calls for a yellow cake mix, with 3 eggs and vanilla extract.

Nonna said...

I'm making my Sierra Mist Bundt Cake recipe in the pan if I win it !

Unknown said...

Ooo, ooo, I want to make the Williams Sonoma cake too!

Meghan H. said...

I would def. try the one you posted! It looks AMAZING!!!


Meghan H. said...

OREO cheesecake! My favorite!!

1 1/2 pound cream cheese
1 cup sugar
5 large eggs
1/4 teaspoon salt
2 teaspoon vanilla
1/4 cup flour
8 ounces sour cream
5 Oreo cookies (coarsely chopped for the batter)
10 coarsely chopped Oreo cookies for the topping

1 1/2 cup Oreo cookie crumbs (about 25 Oreo cookies finely chopped)
2 tablespoon melted butter
9″ spring form pan (buttered on bottom and sides)

1. Mix melted butter with Oreo crumbs and press in the bottom of the spring pan and 1 1/2″ up the sides, set aside.
2.All Ingredients must be at room temperature before beginning. Beat cream cheese with a mixer on low until fluffy.
3. Slowly add sugar and continue beating cream cheese until mixed well.
4. Add eggs one at a time and continue to beat until blended.
5. Measure the vanilla, salt and flour, pour into cream cheese and egg mixture and beat until smooth. Add the sour cream and beat.
6. Stir in the coarsely chopped oreo cookies with a spoon.
7. Pour cream cheese into the spring pan and place the nine coarsely chopped Oreo Cookies on to of the cream mixture.
8. Place pan on the top rack and in the middle of a preheated oven at 325 degrees F and bake for one hour and 15 minutes.
9.After that time, keep oven door open and let the cheese cake stay in the oven for one hour. Remove from oven and let cool enough to place in the refrigerator for 24 hours.

Serves 4-6

Nina @ crazy for cookies and more said...

I would make Emma's Pound Cake...This is an old passed down recipe. I have fond memories of Emma. She was a housekeeper for my grandmother.

Nina @ crazy for cookies and more said...

Emma's Pound Cake
1 C soft Butter
3 C sugar
6 large eggs
1 t vanilla
3 C flour
1/4 t soda
8 oz sour cream
1 t almond extract

Beat butter for about 2 minutes until soft and creamy. Gradually add sugar and beat for 5 to 7 minutes, add the eggs one at a time and beat just until the yellow disappears.Combine flour and soda and add to the cream mixture alternately with the sour cream. Stir in flavorings. Pour into a greased and floured bundt pan. Bake 325 degrees for 1 hour 20 minutes or until pick comes out clean. Cool in pan on wire rack 10 to 15 minutes,remove from pan and cool completely on wire rack.

Momx6 said...

Have you chosen yet? I can be reached at www.lawofkindness.blogspot.com

Marilyn said...

I just found your blog today and I am thrilled. Love all your recipes.

Marilyn said...

No Name Cake

1 box German Chocolate Cake Mix
1 tub Coconut Pecan Frosting
4 eggs
3/4 cup oil
1 cup buttermilk
1 cup chopped pecans

Place cake mix in mixing bowl. Combine frosting, eggs, oil and buttermilk together in separate bowl then blend on low speed of electric mixer with cake mix. Fold in pecans. Bake at 350 degrees for 35 minutes in a lovely Bundt pan.

miyax15@yahoo.com said...

I would definitely make the chocolate sour cream bundt cake you posted on Tuesday. I'm drooling on my keyboard just thinking of it.

«Oldest ‹Older   201 – 266 of 266   Newer› Newest»
Related Posts with Thumbnails