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

Related articles


Broccoli and Cheese Penne

Along with the slow cooker, this time of year brings a distinct desire for all things . . . casserolish.  Anything baked in a big dish with cheese.  Making it oozy and gooey.  The house gets warm from the heat and the aroma makes everyone come running, mouth-watering, asking when dinner will be ready.  Fall is by far my favorite time of year.  We’ve been so exposed during the summer, to the sun, to the heat, to the chlorine from the pool.  With Fall, I welcome that chance to cover up a little.  Wear v-neck sweaters and boots.  The mornings are chilly, the evenings crisp, but the afternoons still shine brightly beckoning at lunch or the early evening to head outside and soak up the final rays.

Ingredients:

1½ cups penne pasta (or use whatever tube pasta you have on hand)
1 lb broccoli, cut into florets (or by the fresh broccoli steam bags in the produce section, save yourself a step!)
3 eggs
1 cup cream
1/3 cup milk
1-2 cups grated cheddar cheese (depends on how cheesy you like it.  I used 2 cups)
1/2 cup Italian bread crumbs
1 cup grated Parmesan cheese
2 cloves garlic, minced
Salt and pepper to taste

Preparation:

Preheat oven to 425°.  With nonstick cooking spray, evenly spray the inside of a deep, 8-cup baking dish.

Cook pasta according to package directions.  Add broccoli to pasta water the last 5 minutes of cooking time; drain.  Rinse pasta and broccoli under cold water; drain, cool.

Combine pasta, broccoli, eggs, cream, milk, and cheddar in a large bowl; season with salt and pepper.  In small bowl, combine breadcrumbs, parmesan, and garlic.  Spoon broccoli mixture into prepared baking dish; sprinkle with breadcrumbs mixture.

Bake, uncovered, for about 40 minutes or until browned lightly and set.

Let stand for 10 minutes before serving.

Wine Pairing Suggestions:

Burgundy, White
Chardonnay, New World (fruity)
Chardonnay, Old World (buttery)
Semillon

Serves 6 large portions

Prep time: 20 minutes; Cooking time: 40 minutes

photo (1)
*Derived from Food Republic

Related articles