20 February 2009

Testing Out The New Toys: Sherry Bundt Cake & Mexican Chocolte Cake

I just had to try out my new toy, the mini bundt pan that I mentioned earlier. I can't believe it took me this long to use it!

So I made some cakes last night, and some more today, maybe I'll test out another recipe tomorrow...Anyway they're beautiful! And I love them! And I think these are my new favorite things to make.

First I made the good ole Sherry Bundt Cake that we've made in my family for as long as I can remember. This recipe is one of the easiest and yummiest that I know.
Sherry Bundt Cake
1 Cake Mix
1 T All-purpose Flour
1 Small Instant Pudding
4 Eggs
1/4 c Oil
1/2 c Sherry (water if you're boring)
Sift the cake mix, flour, and pudding mix together. Beat the eggs and oil together and add to the dry mix. Add the sherry and mix until moistened. Pour (spread) into a greased bundt pan (or mini) and bake for 25 minutes at 350*F (I did about 15-20 for my minis).
Remove cake from oven, flip it onto a rack or serving plate and remove the pan. Dust with powdered sugar and serve warm.
**I don't have a picture of these, because I made them at a friend's house, but as soon as I get the ones he took I'll post them.**
I tried one of the recipes that came with my pan today with Eli and Cavan. They turned out amazing, and the recipe made about 12 mini cakes!
Mexican Chocolate Cake
4 (1 oz.) Squares Unsweetened Chocolate
3/4 c Finely Chopped Walnuts (I left these out)
2 t Cinnamon
1/4 c Butter, Softened
2 Eggs
1/2 c Brown Sugar
1/2 c Granulated Sugar
2 c Sifted Flour
2 t Baking Powder
1/2 t Baking Soda
1/2 t Salt
1 c Buttermilk
1 t Vanilla
Grate chocolate and chop nuts finely; add the cinnamon. Set aside. In large bowl, cream butter and eggs; add brown and granulated sugar. Beat until smooth. Add chocolate mixture and blend. Sift together flour, baking powder, soda and salt; add alternately with buttermilk to creamed mixture, add vanilla. Bake in greased and floured bundt pan at 325*F for 40-45 minutes or until cake tests done. Cool in pan 10-15 minutes; turn out on wire rack or serving plate to complete cooling.
I cooked my minis for about 20 minutes and tested them by making sure they bounced back when I touched the top. I also turned them onto a rack immediately.
Mexican Chocolate Glaze
1/2 c Chocolate Chips
1/4 c Boiling Water
1/2 t Cinnamon
1 c Powdered Sugar
Combine chocolate chips and water and mix well (this didn't fully melt the chips for me so I put it in the microwave for 20 seconds). Add cinnamon and powdered sugar and blend until smooth. Drizzle over cake. The glaze set really fast for me, so I had to glop it on the last few cakes. But it tastes amazing. You can also refrigerate it to get the consistency you want.

¡Buen apetito!

1 comment:

  1. Hey Mikah,
    This is a great blog! I will definitely try out some of the recipes. I especially like your "guest chefs" that helped make snickerdoodles. You are a very talented person.