Raw, adjective: 9. disagreeably damp and chilly, as the weather or air: a raw, foggy day at the beach.



Bundt Cake Saturday!

Morning: brisk
Mood: crisp
Music: The Killers

And here we are again.  A quickie this morning - not much to pontificate on.  My kitchen is cold.  And the radiator's not kicking on.  So let's make this efficient.

Tito and Jemma brought this recipe in for me several months ago, and I've had it on the fridge waiting for the right weekend to give it a shot.  It's been awhile since we've done a chocolate-based cake, so I figured this was a good time for it.  Also, let's be honest; in these 3+ gluten-free, dairy-free, sugar-free weeks, I've been trying to choose a few recipes that aren't exactly my style.  Less interest that way, you know?  Which brings me to a

ROOT BEER DEVIL'S FOOD BUNDT CAKE

Gulp.  Yep.  You and I probably both grew up with root beer floats for treats on languid summer afternoons.  I've long since grown out of root beer, but the fond memories linger.  This recipe seems to have originally come out of a recent cookbook from some hip bakery in Brooklyn.  (Ironic, much?  I guess so.  Why else would you bake with, um, root beer?)

Since it was a late night last night (and I'm lazy), I decided to work a variation on the original "from scratch" recipe to make things a little easier this morning.  This little guy ended up being a painless and pretty recipe.  It'll do just fine.

INGREDIENTS

1 box devil's food cake mix
1 box chocolate instant pudding
1 1/4 cups root beer (not diet)
1/2 cup vegetable oil
3 large eggs
1 cup Yoplait chocolate mousse-style yogurt

Preheat oven to 350 degrees. Grease and flour your bundt pan. Blend all ingredients in a large bowl until moistened. Beat on medium speed until well blended, about 3 minutes. Pour batter into prepared pan, bake 50-55 minutes or until cake tester inserted into middle comes out clean. Allow cake to cool in pan for 10 minutes before inverting onto a wire rack.

The cake turned out easily, solid yet moist.  I ran to yoga while it cooled and came back to frost it this afternoon.  Again, I whipped up a slight variation on the original frosting recipe provided for the finished cake.  I had about half a can of Duncan Hines chocolate frosting in the fridge already; so, using it as a base, I softened that, mixed it with a cup or so of confectioner's sugar, 1/4 cup of baking cocoa, and 1/4 cup root beer to make a smooth root beer/chocolate sauce.  Blend it well with your electric mixer to get a decent, non-grainy consistency.

Drizzle that over your cooled cake.  And there you go.  Root beer chocolate action for your cold March morning.  

Enjoy.

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