Mexican Chocolate and Vanilla Bundt Cake

Now, this has quickly become my “go to” dessert.  And I’ve made it in a few forms, bundt, loaf pan, and mini bundt.  The mini bundt had disastrous results, by the way.  Oh, it tasted fine.  Quite good, actually.  Just like it should.  But not so pretty things happen when mini bundt pans are overfilled.  And I have a tendency to overfill things: cupcake pans, cake pans, baking pans in general, frying pans, wine glasses (though I don’t truly believe that last one counts because I simply don’t believe it’s possible.  Unless it is literally overflowing, and even then, if you can get to it quick enough, I think not).  So it really should not have surprised me when I peered into the oven and saw my mini bundts about to plop onto the electric coil at the bottom of the oven, especially since as I was filling them I thought to myself, “this is definitely too much.”  But there I was, wondering how I was going to get them out of the oven without making a complete mess and then later, how I was going to extract them from the mini bundt pan.  Which I was never able to do.  The whole family is now walking by and scooping out a bite on their way by.  You know what, though?  The loaf pan worked perfect!

Ingredients:

1 (15.25 oz) white cake mix
1 (5.1 oz) vanilla instant pudding mix
1 tablet Mexican chocolate, ground (I used Ibarra Authentic Mexican Chocolate)
1 ½ cups water
1/3 cup vegetable oil
3 large eggs

Preparation:

Preheat oven to 350° F.

Grease 10″ bundt pan or several loaf pans with non-stick cooking spray.

In a large bowl, beat cake and pudding mixes, water, oil and eggs.  Pour half the mixture into the bundt pan.

The Mexican chocolate disk is very hard, I double wrapped it in zip lock bags and beat it with a meat mallet.  Add Mexican chocolate to remaining batter.  Stir to combine and pour over white batter.

Bake for 45 minutes or until toothpick inserted comes out clean.  Cool for 20 minutes and then invert over a cooling rack to cool completely.  This final step is very important to wait as close to the 20 minutes as possible.  In my excitement, I attempted to invert it too early and a big portion of the inside cracked.

Total time: 60 minutes

Mexican Chocolate and Vanilla Loaf

Mexican Chocolate and Vanilla Loaf

*Derived from Spoonful

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Peach Cake

I made this a month or so ago when I was hosting a housewarming party for my sister and am just now getting to post it (there are several other recipes from that afternoon that I have yet to add, so stay tuned).  This is my 3rd peach cake / cobbler this summer!  There is nothing like fresh summer peaches.  Biting into them and the juice runs down your chin making your neck and hands sticky.  In this recipe I used white peaches,  next time I’ll use the classic yellow peach.  Picking them up at the farmers market ensures their juiciness (and has absolutely nothing to do with the large $5 bag of kettle corn I might accidentally buy there).  So while we’re now full on into apple and pumpkin season, hopefully there are still some amazing peaches to be had and baked with  🙂

Peach Cake 2

Ingredients:

1 stick unsalted butter, at room temperature
1 1/2 cups of sugar
2 extra-large eggs, at room temperature
1 cup sour cream, at room temperature
1 tsp pur vanilla extract
2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp Kosher salt
1 tsp ground cinnamon
3 large, ripe peaches, peeled and sliced
1/2 cup chopped pecans (I omitted this since it was for my sister and she doesn’t like pecans)

Preparation:

Preheat oven to 350.  Coat 9″ square baking pan with cooking spray.

Beat butter and 1 cup of sugar for 3 to 5 minutes on medium-high speed, until light and fluffy.  With the mixer on low, add eggs, one at a time, then the sour cream and vanilla, mix until batter is smooth.  In separate bowl, sift together flour, baking soda, baking powder, and salt.  With the mixer on low, slowly add the dry ingredients to the batter and mix just until combined.  In a small bowl, combine the remaining 1/2 cup sugar and cinnamon.

Spread half the batter evenly in the pan.  Top with half of the peaches, then sprinkle with about two-thirds of the sugar mixture.  Spread remaining batter on top, arrange the remaining peaches on top and sprinkle with the remaining sugar mixture and pecans

Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out clean.  Serve warm or at room temperature.

Serves 8

Prep time: 20 mins; Baking time: 55 minutes

Peach Cake 3

*Courtesy of Barefoot Contessa

Stone fruit Cake

From the first bite, I had visions for this cake. I envisioned myself sitting on the deck, drinking my coffee, reading the Sunday paper, eating this cake still warm from the oven. Also, I envisioned myself inviting my best girlfriends over for brunch and serving this cake with a mimosa. Dust it with powdered sugar instead of the cinnamon and sugar and inviting friends over for the last BBQ of the season just got a little easier. No matter how you slice it (did I just really say that??) this cake deserves to be on your regular rotation. Oh, and don’t let me forget to me mention, my first bite of this cake was Thanks to my good friend Michele O. I’ve switched it up a little (because that’s what I do), but you can try her version, it was amazing!

photo (2)

 

Ingredients:

1 stick butter, softened
3/4 cup sugar + 2 T divided
2 eggs at room temperature
1 tsp vanilla
1 cup flour
2 tsp baking powder
3-4 sliced peaches (or other ripened stone fruit, MO used nectarines)
1/2 cup raspberries
1 tsp cinnamon (MO used fresh grated nutmeg)

Preparation:

Preheat oven to 350.

Cream together butter and 3/4 cup of sugar; add 2 eggs, blending one at a time; add vanilla and beat until fluffy.

In separate bowl, whisk together flour with baking powder. Slowly add flour mixture to butter mixture, beat until just blended.

Spray pan with nonstick cooking spray (MO buttered her pan). Spread dough into pan. It’s going to look like there isn’t enough dough. Believe me, there is.

Top dough with fruit. In a small bowl, combine remaining 2 tablespoons sugar and cinnamon. Sprinkle over top of cake.

Bake for 45 minutes, or until inserted toothpick comes out clean.

Let cool for 10 minutes and remove from pan. Either serve immediately, or whenever the mood guests arrive.

Cook time: 45 minutes; Total time: 1 hour

108

Derived from: Michele Oeberst recipe


Easy Apple Pie Foldover

If you are ever looking for a use of those extra apples, this is it!  Very easy and so yummy!  Advantage, you don’t have a whole pie sitting around begging to be eaten.

Ingredients:

1 1/2 cups thinly sliced and peeled apples
1/4 cup packed brown sugar
2 Tbs water
1 tsp lemon juice
1 Tbs all-purpose flour
1 Tbs sugar
1/4 tsp salt
1 Tbs butter or margarine
1/2 tsp vanilla
1 box refrigerated pie crusts
1 egg

Preparation:

In 2 qt saucepan, mix apples, brown sugar, 1 Tbs of water, and lemon juice.  Cook over medium heat, stirring occasionally, until bubbly.  Reduce heat to low, cover and cook 6-8 minutes, stirring occasionally, until apples are tender.

In small bowl, mix flour, sugar, and salt.  Gradually stir in apple mixture, cooking and stirring until mixture thickens.  Remove from heat, stir in butter and vanilla.  Let cool 15 minutes.

Remove pie crust from pouch; unroll crust on ungreased cookie sheet.  Spoon cooled mixture evenly onto half of the crust, leaving a 1/2″ edge.

In small bowl, beat eggs and 1 Tbs water; brush over edge of crust.  Fold untopped half of crust over apple mixture; firmly press edge to seal (I used a fork)  Cut small slits in several places in top of crust.  Brush with remaining egg mixture.

Bake 25-35 minutes or until crust is golden brown.  Serve warm or cool.

Serves 4

*Derived from Pillsbury recipes


Apple Turnover

This is just as tasty as the store bought version, but so much healthier.  Dessert without any guilt!  How cool is that?

 Ingredients:

1 sheet puff pastry, thawed
1 cup water
1/2 cup sugar
4 Apples
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground nutmeg
Juice of 1 lemon
1 egg white, lightly beaten

Preparation:

Generously flour work surface.  Roll puff pasty into a 9″x15″ rectangle.  Cut the pastry into 6 equal squares.  Refrigerate until needed
In large saucepan, bring water and sugar to a boil.  Peel & core apples; cut into 1/2″ chunks.  Toss apples with cinnamon, ginger, nutmeg, and lemon juice; add apples to sugar mixture and simmer until liquid thickens, 5 to 7 minutes.  Set aside to cool.

Preheat the oven to 425°F.  When apple mixture cools, spoon 2 -3 tablespoons of apples on to  pastry squares, off center.  Fold pastry over filling and seal edges by pressing fork tines into dough.
Place turnovers on backing sheet and brush with lightly beaten egg white.  Bake until dough is crispy and golden brown, 12 – 15 minutes.

Dust with powdered sugar and enjoy!

*From Cook This, Not That