Milkchocolatebundtcake Recipes

Steps:

• In a microwave, melt candy bar with chocolate syrup; stir until smooth. Set aside to cool. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in chocolate mixture and vanilla. Combine the flour, baking powder, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 350° for 50-60 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 15 minutes. Remove from pan and cool completely. Dust with confectioners' sugar if desired.

Steps:

• Preheat the oven to 350 degrees F.
• For the cake: Lightly grease a 9-by-13-inch cake pan with butter. Combine the flour, sugar and baking soda in the bowl of a stand mixer or mixing bowl. Combine the butter, cocoa and 1 cup water in a medium saucepan and bring to a boil while mixing. Add the cocoa mixture to the flour mixture, along with the buttermilk eggs and vanilla, and beat for 3 minutes. Pour into the prepared cake pan and bake until firm to the touch and a toothpick inserted in the center comes out clean, 30 to 40 minutes. Let cool 10 minutes in the pan before turning out on a rack to cool completely.
• For the frosting: Make the frosting as soon as the cake is out of the oven. Combine the butter, buttermilk and cocoa in a small saucepan and bring to a boil while mixing. Combine with the confectioners' sugar in the bowl of a stand mixer and beat until smooth. Spread the frosting evenly on the cake.

Steps:

• 1.Preheat the oven to 350°F.
• 2.Coat a 12-cup Bundt pan with cooking spray.
• 3.Mix the cocoa and chopped chocolate in a heatproof bowl. Pour boiling water over the chocolates and stir to melt.
• 4.Let the mixture stand to cool (about 2 to 3 minutes). Meanwhile, combine the flour, salt, and baking soda in a medium bowl.
• 5.Cream the butter, brown sugar, vanilla until creamy in a large bowl. Add the eggs to the butter mixture and blend well.
• 6.Fold the sour cream into the cooled chocolate mixture until incorporated.
• 7.Add the flour mixture and the sour cream chocolate mixture to the butter mixture and blend well.
• 8.Add the chocolate chips to the batter and stir to incorporate.
• 9.Pour the batter into the prepared pan and bake for 55 minutes or until an inserted toothpick comes out clean.
• 10.Cool the cake slightly before removing from the pan. Sprinkle the cake with powdered sugar and serve. *Optional - may serve with whipped cream or chocolate ganache.

Steps:

• For the Cake: Preheat oven to 350°F. Spread pecans in a single layer on a rimmed baking sheet; toast until darkened slightly and fragrant, 10 to 12 minutes. Let cool slightly, then finely chop.
• Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. In a saucepan, stir together shredded coconut, cream of coconut, and 2 tablespoons flour. Bring to a boil, then reduce heat to medium and boil 30 seconds. Remove from heat, stir in pecans, and let cool completely. Meanwhile, stir together milk and vinegar; let stand until curdled, about 5 minutes.
• In a bowl, whisk together remaining 2 cups flour, cocoa, baking soda, and salt. In another bowl, beat butter with sugar on medium-high speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Reduce speed to low and beat in flour mixture in three additions, alternating with milk mixture, and beginning and ending with flour, just until combined. Beat in chocolate.
• Pour batter into prepared pan, and smooth top with a spatula. Spoon coconut mixture evenly on top of batter in a ring, leaving an approximately 1/2-inch border all around sides and center. (It will sink down into the batter as the cake bakes.)
• Bake until a wooden skewer inserted in center of cake layer comes out clean, 45 to 50 minutes. Let cool in pan on a wire rack 20 minutes. Invert cake onto rack; let cool completely.
• For the Glaze: Place chocolate in a heatproof bowl. In a small saucepan, bring cream to a simmer. Pour over chocolate; let stand 5 minutes. Gently stir until smooth (don't whisk or vigorously stir, which can create air bubbles in finished glaze).
• Let stand until thickened slightly but still warm and thin enough to pour, about 5 minutes. Pour evenly over top of cake; let stand until set, about 30 minutes. Transfer to a cake stand or plate; slice and serve, or loosely tent with foil and store at room temperature up to 2 days.

Steps:

• Combine milk and vinegar, set aside to sour.
• Sift flour, salt, baking soda, and cocoa in bowl, set aside.
• With electric mixer beat shortening and sugars until fluffy; beat in eggs and vanilla.
• Add flour mixture alternately with sour milk.
• Bake into two 9-inch round for 25 to 30 minutes at 350' F degrees.
• Cool completely.
• Frost with favorite frosting.

Steps:

• Heat oven to 180ºC, 350ºF, Gas Mark 4. Grease 2 x 20.5 cm (8 inch) tins, not loose-bottomed as the mixture would run out.
• Mix flour, sugar, salt and cocoa.
• Rub in margarine. Beat eggs with milk.
• Stir egg mixture, essence and liquids into the dry ingredients and beat well.
• Place mixture in prepared tins and bake for about 30-35 minutes.
• When cold sandwich and top with Milk Chocolate Icing (see above).

Steps:

• CAKE:.
• Sieve the flour, sugar, salt and cocoa together.
• Rub in the margarine or butter.
• Stir the beaten eggs and evaporated milk into the mixture, then add the extra evaporated milk and vanilla extract.
• Beat well until light and fluffy and well mixed.
• Grease and line a 6" or 7" round tin - not loose-bottomed as the mixture may run out.
• Bake in a moderate oven, 180C/350F/Gas Mark 4 for 25 to 35 minutes, or until well risen.
• Allow to cool slightly before turning out onto a wire rack and allow to cool completely before icing and decorating the cake.
• ICING:.
• Melt the butter and blend in the cocoa powder, sieved icing sugar, hot milk and vanilla extract.
• Beat until smooth and thick.
• Allow to settle for about 5 minutes before icing the cake.
• ASSEMBLING THE CAKE:.
• When the cake is completely cold, cut the cake in half and sandwich the two halves together with half of the icing.
• Spread some of the remaining icing on the top, reserving some to be piped on in rosettes around the top of the cake. Pipe 12 rosttes on the top of the cake and one in the middle.
• Decorate each rosette with a nut half, chocolate button or fresh raspberry.
• Store in an airtight tin for upto 5 days, or freeze the cake before icing. Can be frozen for upto 3 months.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as Bundt®), or use a nonstick pan.
• Combine flour, sugar, cocoa powder, pudding mix, baking soda, and salt in a bowl. Add milk, oil, and vanilla extract. Beat with an electric mixer on low speed until combined. Beat on high speed for 2 minutes. Add eggs and beat for 2 minutes more. Add warm water and sour cream; beat until combined. Scrape down sides of the bowl. Stir in chocolate chips and pour batter into the prepared pan.
• Bake in the preheated oven until top is springy to the touch and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Remove and let cake cool thoroughly.

Steps:

• Heat oven to 180 degrees C, 350 degrees F, gas Mark 4. Grease 2x20.5cm (8inch) tins, not loose-bottomed as the mixture would run out
• Mix flour,sugar,salt and cocoa powder together.
• Rub in margarine to all the dry ingredients. Beat eggs with milk
• Stir in egg mixture,essence and liquids into the dry ingredients and beat well
• Place mixture in prepared tins and bake for about 30-35 minutes
• Leave to stand for 1 hour when cool sandwich together and top of with a milk chocolate icing
• Topping: melt margarine, blending in cocoa then stir in icing sugar, milk and essence
• Beat until smooth and thick. Then apply to the top of the cake or put it in the middle to stick them together