I used to own many different Bundt Cake pans, but somewhere along the way, I must have given them away or tossed them. Now, I’m missing them. BooWoo!
One of my favorite recipes was for Rum Bundt Cake. While the cake was cooling, you would take a toothpick, poke holes in the cake, and then…pour rum into the cake. YUMMY!
One of my weakness is chocolate. Love the stuff! And warm tunnel fudge cake is to die for!
Just in case you get a craving for a slice….here’s the recipe.
1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts*
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk
Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.
In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.
*Nuts are essential for the success of the recipe.
**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.
High Altitude – Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.
For a helpful How to Bake a Perfect Bundt Cake, click here.
What’s your favorite bundt cake?