Nothing Bundt Cake Copycat Recipe

Ingredients

 

• ▢ 1 package devils food cake mix (or homemade)
• ▢ 3.9 ounce box instant chocolate pudding
• ▢ 1 cup sour cream
• ▢ 4 large eggs
• ▢ 1/2 cup water
• ▢ 1/2 cup oil (vegetable or canola oil)
• ▢ 1 1/2 cups chocolate chips

For the Cream Cheese Frosting

• ▢ 8 ounces cream cheese , softened
• ▢ 1/4 cup butter , softened
• ▢ 2 cups powdered sugar
• ▢ 1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees F, and grease and flour your bundt cake pan. (See my tips for properly greasing a bundt pan, above in the post.)

Mix the first six cake ingredients together. Stir in the chocolate chips.

Pour batter into your greased bunt cake pan. Bake at 350 for 45-50 min. Allow to cool in the pan for 10 minutes before inverting the cake onto a wire cooling rack. I also like to run a butter knife gently around the edges of the pan to make sure the cake isn't sticking, before I turn it out.

For the Cream Cheese Frosting

Beat together the cream cheese and butter until light fluffy. Mix in the vanilla. Gradually beat in the powdered sugar, mixing for several minutes, until smooth and creamy. Add more powdered sugar, to taste, if needed.

To frost the cake

Spoon frosting into a pastry bag with no tip attached, or into a ziplock bag, with the corner cut. Starting at the outer edge of the bundt cake squeeze and pull a line of frosting up and over the cake, into the center hole.

Repeat this process all around the cake. Store, covered, in the fridge for up to 5 days. Freeze, covered well, for up to 3 months. 

Notes: Recipe from Lauren Allen (tastes better from scratch - nothing bundt cake)

baked long johns

2 cups all-purpose flour

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1/4 tsp. ground cinnamon

2 eggs

3/4 cup fat-free milk

1 Tbsp. butter, melted

1 tsp. vanilla extract

GLAZE:

3/4 cup semisweet chocolate chips

1 Tbsp. butter

4-1/2 tsp. fat-free milk

In a small bowl, combine the flour, sugar, baking powder, slat and cinnamon.  In another bowl, whisk the eggs, milk, butter and vanilla.  Stir into dry ingredients just until moistened.

Transfer to eight mini-loaf pans* coated with cooking spray.  Bake at 325 degrees for 18-22 minutes or until golden brown.  Immediately remove from pans to a wire rack to cool completely.

In a microwave, melt chocolate chips and butter.  Add milk;  stir until smooth.  Dip tops of doughnuts in glaze.  Return to wire rack;  let stand until set.

Makes eight long johns.

*(obviously) You can use x-large muffin pans in place of loaf pans.

{recipe from Nicki Lazorik . Mellen, Wisconsin}

pound cake

1 cup butter
4 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon ground nutmeg (opt.)
1 cup sugar
1 teaspoon vanilla
Powdered Sugar Icing

Bring butter and eggs to room temperature.  In a mixing bowl stir together flour, baking powder, and, if desired, nutmeg.  In another bowl beat butter with an electric mixer on medium speed for 30 seconds.

Gradually add sugar to butter, 2 tablespoons at a time, beating on medium to high speed about 6 minutes total or till very light and fluffy.  Add vanilla.  Add eggs, one at a time, beating 1 minute after each addition, scraping bowl often.  Gradually add the flour mixture to the butter mixture, beating on low to medium speed just till combined.

Pour batter into a greased and floured 9x5x3-inch loaf pan.  Bake in a 325 degrees oven for 55 to 65 minutes or till a toothpick inserted near the center comes out clan.  Cool on a wire rack for 10 minutes.  Remove cake from pan.  Cool thoroughly on a wire rack.  Drizzle icing over cake, if desired.  Makes 12 servings.

(Better Homes and Gardens NEW COOK BOOK)

spice cake

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1 cup buttermilk or sour milk
1/4 cup butter, softened
1/4 cup shortening
1/2 teaspoon vanilla
3 eggs

In a bowl combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger.  Add buttermilk or sour milk, butter, shortening, and vanilla.  Beat with an electric mixer on low to medium speed till combined.  Beat 2 minutes on high speed.  Add eggs and beat 2 minutes more.

Pour batter into a greased 13x9x2-inch baking pan.  Bake in a 350 degree oven for 30 -35 minutes or till a toothpick inserted near the center comes out clean.  Cool on a wire rack.  Makes 12 servings.

(Better Homes and Gardens NEW COOK BOOK)

banana cake

2 cups all-purpose flour
1 1/2 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1 cup mashed ripe banana
1/2 cup buttermilk or sour milk
1/2 cup shortening
2 eggs
1 teaspoons vanilla

In a bowl combine four, sugar, baking powder, baking soda, and 1/2 teaspoon salt.  Add banana, buttermilk, shortening, eggs, and vanilla.  Beat with an electric mixer on low speed till combined.  Beat on medium speed for 3 minutes.

Pour batter into 2 greased and floured 8x1 1/2- or 9x1 1/2-inch round baking pans.  Bake in a 350 degree oven for 30 to 35 minutes or till a toothpick comes out clean.  Cool on racks for 10 minutes.  Remove from pans;  cool on on racks.  Serves 12.


(better homes and gardens NEW COOK BOOK)

peeps sunflower cake

Ingredients
1 package yellow cake mix
2 cans chocolate frosting
19 yellow chick Peeps candies
1 1/2 cups semisweet chocolate chips

Directions
Prepare and bake cake according to package directions, using two round baking pans.  Cool for 10 minutes before removing from pans to ware racks to cool completely;  carefully remove.

Level tops of cakes.  Spread frosting between layers and over the top and sides of cake.

Without separating Peeps and curving slightly to fit, arrange chicks around edge of cake for sunflower petals.  For sunflower seeds, arrange chocolate chips in center of cake.

tasteofhome 2010

chocolate cake (grandma dance) with no-cook fudge frosting (better homes and gardens)

3 cups flour

3 cups sugar

1 1/2 cups butter

1/3 cup cocoa

1 cup water

3/4 cup buttermilk OR 

sour milk (3/4 cup milk with 1 tbsp. vinegar)

1 1/2 tsp. salt

3 beaten eggs

1 1/2 tsp. soda

1 1/2 tsp. vanilla

In a large bowl mix together the flour and sugar.

Bring to a boil the butter, cocoa, and water.  Pour this over the flour and sugar and mix well.

Add the buttermilk, salt, eggs, soda, and vanilla.  Pour into a large greased and floured cookie sheet.  Bake at 400 degrees for 20-25 minutes.  Top with chocolate chips and nuts before baking or frost after baking.  

*You can add 1 1/2 tsp. cinnamon for different flavor!  Or frost with peanut butter frosting.

Frosting

4 3/4 cups sifted powdered sugar

1/2 cup unsweetened cocoa powder

1/2 cup margarine or butter, softened

1/3 cup boiling water

1 tsp. vanilla

Mix powdered sugar and cocoa.  Add margarine, boiling water, and vanilla.  Beat with an electric mixer on low speed till combined.  Beat for 1 minute on medium speed.  Cool for 20-30 minutes or till of spreading consistency.  Frosts tops and sides of two 8- or 9-inch cake layers.

taste-of-summer light pound cake

• 
  
• Ingredients:
• 1/2 cup butter, softened
• 1 cup sugar
• 2 egg whites
• 1 egg
• 1 tablespoon lemon juice
• 1 teaspoon lemon extract
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1 cup whole wheat pastry flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 3/4 cup (6 ounces) fat-free lemon yogurt
• 
  GLAZE:
• 3/4 cup confectioners' sugar
• 4 teaspoons lemon juice
• 1 teaspoon grated lemon peel
• 1/3 cup dried apricots, finely chopped

Directions

• In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, then egg, beating well after each addition. Beat in lemon juice and extracts. Combine the flours, baking powder, salt and baking soda; add to the creamed mixture alternately with yogurt.
• Transfer to a 10-in. fluted tube pan coated with cooking spray. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
• For glaze, in a small bowl, whisk the confectioners' sugar, lemon juice and lemon peel until blended. Stir in apricots. Drizzle over cake. Yield: 12 servings.

Nutrition facts: 1 slice equals 276 calories, 8 g fat

(Healthy Cooking August/September 2010, p30)