Raw, noun: 13. unrefined sugar, oil, etc.


Bundt Cake Saturday!

Morning: grey
Mood: coconutty
Music: Mascagni

The City's so quiet this holiday weekend, it's amazing.  No wannabe-American Idol singers upstairs, no barbecue-ing dudes below.  The two cute little girls from the Chinese family downstairs playing badminton with Gramps outside on the sidewalk yesterday were the only signs of life thus far.

Managed to avoid entirely the Union Square shopping hordes yesterday.  If I hadn't known it was Black Friday, the day would have gone completely unnoticed.  Did you see that ridiculous fake field goal attempt in yesterday's NU-CU game?  Erghh.  Those boys were doing everything they possibly could to lose that game.  A nailbiter, fer sure.  I was bartending and happened to bond with another old-school Nebraska dude (emphasis on the old).  I think I may have a future with a 40-something named Randall should I choose.  Erm.  Yeah.

Anyway, bundts!  Ok.  To be honest, this weekend I'm baking 3 cakes in 4 days, and I'm a little concerned about bundt burn-out.  Between Thanksgiving and my good buddy's birthday today, I'm spending a lot of early mornings in the kitchen.  So I wanted a recipe that was, frankly, easy and mindless, something delicious that would look good without taking a lot of thought or effort.  And I thought I found that in this simple

GERMAN CHOCOLATE BUNDT CAKE

But little did I know there was such a wide world of German Chocolate action out there!  Do a quick Google Image search and your jaw will drop at the vast expanse of possibilities.  Then go here, for instance, for an LA Times story on the world of German Chocolate, or go here for the alcoholic version (a "German Chocolate caketini," the typing of which makes me twitch a little bit involuntarily).  Apparently my lazy mentality isn't going to cut it.  I already made this recipe on Thursday for Thanksgiving, but today, inspired by these beauties, I'm going to try to fancy it up a bit.  

We'll be employing the new Bavarian-style mold today.  Unfortunately, with the frosting you won't see much of it, but oh well - there will be other weeks.  Let's get going on this with some 

INGREDIENTS

1 (18.25 ounce) box German chocolate cake mix
1 box chocolate instant pudding
1/2 cup vegetable oil
1 1/4 cups water
4 eggs
1 teas. vanilla
1/2 jar Milky Way ice cream topping (or caramel, etc.)
coconut pecan frosting
chocolate frosting

Preheat oven to 350 degrees F.  Grease a Bundt pan.  Combine first six ingredients and beat for 2 minutes.  Pour into prepared Bundt pan and swirl Milky Way ice cream topping through batter.  Bake for 50 to 55 minutes.  Cool 10 minutes and then turn out onto wire rack.

The original simple recipe I found didn't include vanilla, so I threw that in and added more pudding than it called for, too.  I found a ridiculous squeezable caramel topping that I just swirled onto the batter before throwing it in the oven.  (Where was this sticky-sweet action when we were kids?!)

Settled on the simple coconut pecan frosting, and picked up some chocolate, as well.  Thursday I cut the cake in half and layered it with the coconut pecan, but it was kind of a hot mess, and weirdly-shaped when I tried to reassemble it, so today we'll just slather it on top, cover the sides with chocolate, and call it good.

Add a few extra dollops of chocolate on top, and cut a few sprigs of rosehips and eucalyptus from the arrangement in your living room.  And voila.

Recipe courtesy (in part) www.divinerecipes.com

Comments

Anonymous said…
Bundt-cake OCD? ...better get tested

Popular Posts