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Posts Tagged ‘Bundt cake’

A long time ago, I made an orange juice cake and remembered it as being so moist and delicious.  Fast forward a few years and that recipe kind of got lost in the shuffle until I received a new Bundt pan for Christmas. My uncle mentioned an orange juice cake and bells started going off in my head so I knew that I had to make one again. 

I couldn’t find my old recipe so off to the world wide web I went in search for one.  Of course, Christy at Southern Plate had a recipe on her site and it was just as I remembered it.  The method of piercing the cake and pouring the sauce over it while it is still in the pan makes it so good. 

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For the cake:

1 box yellow cake mix

1 small box instant vanilla pudding mix

4 eggs

1/2 cup vegetable oil

1 cup orange juice (I used Florida’s Natural.  The cheap brands give this cake an odd flavor.)

1 cup chopped pecans, toasted

For the glaze:

1 cup granulated sugar

1 stick unsalted butter

1/4 orange juice (Name brand again.)

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Preheat the oven to 350 degrees and prepare a Bundt pan.  Mix all of the cake ingredients together and stir until smooth.  Pour in the Bundt pan and bake for 35-45 minutes or until a knife comes out clean.

Put the glaze ingredients in a medium sauce pan and cook over medium/high heat for 4 to 5 minutes, stirring constantly.

While the cake is still in the pan, poke several holes into the cake with a knife and pour the glaze over it.  Then let the cake cool for 10 minutes before removing it from the pan to cool.  The sauce should soak into the cake completely in that 10 minutes.  If it hasn’t, just wait another 5 minutes or so before turning out the cake.

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orangejuicecake

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I was so pleased when Lady Behind The Curtain decided to continue her monthly Dessert Challenge, but it sneaked up on me a little bit.  Thankfully the two ingredients that we have to use this month are some of my favorites: hot chocolate mix/chocolate pudding mix and marshmallows! 

Since taking part in this challenge, I have tried to come up with ideas of my own instead of just copying other people’s recipes.  I have had a few failures along the way, but this is not one of them.  I started with my favorite simple chocolate Bundt cake recipe and just upgraded it a little bit.  One thing I had not counted on was the marshmallows melting completely during baking.  Oops!  You can’t see them in the cake, but they are definitely there in these soft little gooey spots throughout the cake.  Yum!!  Hope you enjoy!

 

rocky road bundt cake1

1 chocolate cake mix of your choice

3.9 oz. box instant chocolate pudding mix

1 3/4 cup milk

2 eggs

1 cup chocolate chips

10 large marshmallows cut into quarters

1/2 cup chopped almonds

 

Preheat your oven to 350 degrees and prepare a Bundt pan by spraying it with baking spray.  I just love my new Nordicware pan that I got for Christmas.  The cake looks like a big chocolate flower.

Combine the cake mix, pudding mix, milk, and eggs.  With an electric mixer, beat on low until just combined and then beat on medium for 2 minutes.  Fold in the chocolate chips, marshmallow pieces and almond pieces.

Bake for 1 hour then cool in the pan for 10 minutes.  Remove the cake from the pan and let it completely cool before slicing and devouring!

rocky road bundt cake2


Lady Behind the Curtain Dessert Challenge

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I am a sucker for semi-homemade Bundt cakes using a cake mix as a base.  I have posted about three such cakes in the past: chocolate chip Bundt cake, moist caramel apple cake, and chocolate Bundt cake. I found this new version on Pinterest from the blog The Big Green Bowl and knew I had to try it.

This is really tasty and, like most Bundt cakes, is better the day after it is baked.  The Big Green Bowl used a peanut butter glaze on hers, but also included a recipe for a chocolate glaze so I went all out and used BOTH glazes. 

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For the cake:

1 pkg. yellow cake mix

1 cup milk

1/2 cup creamy peanut butter

1 tsp. vanilla

3 eggs

1 cup chocolate chips

For the peanut butter glaze:

1/4 cup cream peanut butter

1/2 tsp. vanilla

1 cup powdered sugar

1/2 cup milk, more or less

For the chocolate glaze:

2 tbsp. butter

2 tbsp. unsweetened cocoa powder

1/4 cup heavy cream

1 cup powdered sugar

1 tsp. vanilla

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Preheat oven to 350 degrees.  Prepare a Bundt pan by spraying with Baker’s Joy (best stuff ever) or grease and flour.

Beat all cake ingredients except the chocolate chips for two minutes at medium speed.  Stir in chips.  Pour the batter into the prepared pan and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean.

Cool in the pan for 10 minutes then remove and let cool completely.

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For the chocolate glaze:

Melt the butter in a small pan over low heat.  Add the cocoa and cream.  Cook and stir for about two minutes or until the mixture thickens.  Do not boil.  Remove from the heat and whisk in the vanilla and powdered sugar until smooth. Pour over the cake and let cool.

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For the peanut butter glaze:

Whisk all the ingredients together.  You may add a little more sugar or milk to get the desired consistency.  Pour over the cake and allow to set up.  Slice and enjoy!
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