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)

Strawberry Angel Food Dessert

 

Ingredients

    1 (10-inch) angel food cake

    2 (8-ounce) packages cream cheese, softened

    1 cup white sugar

    1 (8-ounce) container frozen whipped topping, thawed

    1 quart fresh strawberries, sliced

    1 (18-ounce) jar strawberry glaze

Directions

    

    Step 1

    Crumble the cake into a 9x13 inch dish.

    Step 2

    Beat the cream cheese and sugar in a medium bowl until light and fluffy. Fold in whipped topping. Mash the cake down with your hands and spread the cream cheese mixture over the cake.

    Step 3

    In a bowl, combine strawberries and glaze until strawberries are evenly coated. Spread over cream cheese layer. Chill until serving.

Recipe from allrecipes.com by TABKAT

Note:

This recipe can be made with frozen, sliced strawberries (thawed) and strawberry pie filling.

peanut butter cookies

ingredients
1 cup peanut butter
1/2 cup shortening
1/2 cup butter
1 cup brown sugar
1 cup white sugar
2 eggs
1 teaspoon vanilla
3 cups flour
3 teaspoons baking powder
1 teaspoon salt

directions
Cream together the peanut butter, shortening, butter, and sugars.  Add the eggs and vanilla and mix well.  Add the flour, baking powder, and salt.  Mix until just blended.

Roll the cookies into balls (whatever size you want) and then press with a fork.

Bake at 350 degrees for 10-12 minutes.

pumpkin bread

ingredients

1 cup(s) (packed) light brown sugar

2 large egg whites

1 cup(s) pure pumpkin (not pumpkin pie mix)

1/4 cup(s) canola oil

1/3 cup(s) low-fat plain yogurt

1 teaspoon(s) vanilla extract

1 cup(s) all-purpose flour

3/4 cup(s) whole wheat flour

1 1/2 teaspoon(s) baking powder

1 teaspoon(s) ground cinnamon

1/2 teaspoon(s) ground nutmeg

1/2 teaspoon(s) baking soda

1/2 teaspoon(s) salt

directions

1. Preheat oven to 350 degrees F. Spray 8 1/2" by 4 1/2" metal loaf pan with nonstick cooking spray with flour.
2. In large bowl, with wire whisk, combine brown sugar and egg whites. Add pumpkin, oil, yogurt, and vanilla extract; stir to combine.
3. In medium bowl, combine all-purpose flour, whole wheat flour, baking powder, cinnamon, nutmeg, baking soda, and salt. Add flour mixture to pumpkin mixture; stir until just combined. Do not overmix.
4. Pour batter into prepared pan. Bake 45 to 50 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pan 10 minutes. Invert pumpkin bread onto wire rack; cool completely.

Read more: Healthy Pumpkin Bread Recipe - Good Housekeeping 

old-fashioned soft pumpkin cookies

ingredients
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick) softened
1 cup pumpkin puree
1 large egg
1 teaspoon vanilla extract
glaze (recipe follows)

Preheat oven to 350 degrees.

Combine four, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl.  Beat sugar and butter in large mixer bowl until well blended.  Beat in pumpkin, egg and vanilla extract until smooth.  Gradually beat in flour mixture.  Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15-18 minutes or until edges are firm.  Cool on baking sheet for 2 minutes;  remove to wire racks to cool completely.  Drizzle glaze over cookies.

glaze
Combine 2 cups sifted powdered sugar, 3 tablespoon milk (or cream), 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

(recipe from verybestbaking.com)

Fun twist - add mini chocolate chips and/or pumpkin flavored cream in the glaze!

angel pie with chocolate filling

ingredients
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1/2 cup sugar
1/2 cup finely chopped pecans
1/2 teaspoon vanilla

Combine first 3 ingredients in mixing bowl;  beat until foamy throughout;  add sugar, 2 tablespoons at a time, beating after each addition until blended;  beat until very stiff peaks;  fold in nuts and 1/2 teaspoon vanilla;  spoon mixture into lightly greased 8-inch pie pan and make nest-like shell, building up sides 1/2 inch above.

Bake at 300 degrees for 50-55 minutes.
Cool.

filling
1 4-oz. package Baker's German Sweet Chocolate
3 Tablespoons water
1 cup whipping cream
1 teaspoon vanilla
3 Tablespoons sugar

Place chocolate and water in top of double boiler;  stir until blended;  cool until thickened.  Whip cream;  add vanilla and sugar;  fold chocolate mixture into cream;  pile into meringue shell.
Chill 2 hours.
Serves 6.

Optional:  Cover with sweetened whipping cream and top with grated chocolate.

*I got this recipe from my mom.  The original source is unknown.

pumpkin pie

ingredients
1 cup light-brown sugar
1 tablespoon cornstarch
1/2 teaspoon salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/8 teaspoon cloves
1 1/2 cups fresh pumpkin puree
3 large eggs, plus 1 egg for glaze
1 1/2 cups evaporated milk or half&half or cream
1 tablespoon heavy cream

directions
1.  Preheat oven to 425 degrees.  Line a baking sheet with parchment paper;  set aside.  In a large bowl, combine sugar cornstarch, salt, ginger, cinnamon, cloves, pumpkin puree, and 3 eggs.  Beat well.  Add evaporated milk, and combine.  Set aside.

2.  Prepare your crust.

3.  Make the glaze: Beat the remaining egg, and combine with heavy cream.  Brush glaze very lightly on edges of pie shell.  Fill pie shell with pumpkin mixture.  Transfer to prepared baking sheet.

4.  Bake for 15 minutes.  Reduce heat to 350 degrees and continue baking for 45 minutes or until done.

pumpkin puree
1 sugar pumpkin

1.  Preheat oven to 400 degrees.  Using a sharp paring knife, cut several slits in pumpkin, piercing skin all the way through (this will let steam escape).  Place in a baking dish; pour about 1 inch water in bottom of dish.  Bake until skin is easily pierced and inside is very soft, 1 1/4 to 1 1/2 hours.

2.  Cut off top of pumpkin, and scoop our seeds; discard both.  Peel, and discard skin.  Place pumpkin in the bowl of a food processor; puree until smooth.  Store in an airtight container in the refrigerator up to 2 days or in the freezer up to 1 month.

(recipes from Martha Stewart Living)

old-fashioned sour cream cookies

These cookies are perfect for cutting out and decorating!

1/2 cup shortening or butter
1 cup sugar
1 egg
1 tsp. vanilla
2 2/3 cup flour
1 tsp. baking powder
1/2 tsp. soda
1/2 tsp. salt
1/4 tsp. nutmeg
1/2 cup sour cream

Heat oven to 425 degrees.  Mix shortening, sugar, egg, and vanilla.  Blend dry ingredients and add to creamed mixture alternately with sour cream.  Roll 1/4 inch thick on well floured pastry cloth.  Cut with 2-inch cutter, place on greased baking sheet.  Sprinkle with sugar (optional).  Bake 8-10 minutes.  Makes 4 to 5 dozen 2-inch cookies.

Frosting
1 box powered sugar
1 tsp. vanilla
1-2 Tbsp. butter or cream or cream cheese
couple drops of desired food coloring
add milk 1 Tbsp. at a time until desired consistency


**This recipe is from my mom's recipe collection.  I think it came out of an old Betty Crocker Cookbook.  This is a family favorite! My mom makes these cookies every Valentine's Day.  When we were young, she would frost the cookies and then put our names on them.  Mmmm!

apple crisp

6 large apples (tart)

1/2 cup flour

1 cup brown sugar

1 tsp cinnamon

1 cup oatmeal

1/2 cup butter

Peel, core, and slice apples into a baking dish so it is about 3/4 inch thick.  Combine remaining ingredients using fingers or pastry blender.  Sprinkle topping over apples and bake at 375 degrees for 30 minutes.  Serve warm with ice cream.

chocolate chip brownies

2 cups brown sugar

3 eggs

2/3 cup oil

2 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp salt

1 pkg chocolate chips

Bake in a 16 x 11 in. pan

350 degrees until golden brown (about 30 minutes)

We ate these so many times growing up.  I don't know where my mom got the recipe, but it is one of my favorites!

s'more bars

ingredients

1/2 cup butter, softened

3/4 cup sugar

1 egg

1 tsp vanilla extract

1 1/3 cups all-purpose flour

3/4 cup graham cracker crumbs

1 tsp baking powder

1/8 tsp salt

5 milk chocolate candy bars (1.55 ounces each)

1 cup marshmallow creme

directions

In a large bowl, cream butter and sugar until light and fluffy.  Beat in egg and vanilla.  Combine the flour, cracker crumbs, baking powder and salt;  gradually add to creamed mixture.  Set aside 1/2 cup for topping.

Press reaming mixture into a greased 9-in. square baking pan.  Place candy bars over crust;  spread with marshmallow creme.  Crumble remaining graham cracker mixture over top.

Bake at 350 degrees for 25-30 minutes or until golden brown.  Cool on a wire rack.  Cut into bars.  Store in a an airtight container.  Yield: 1 1/2 dozen.

(tasteofhome.com)

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 & chocolate loaf

ingredients

serves 8

4 oz butter, softened

2 ripe bananas

1/2 cup golden superfine sugar

2 eggs

1 1/2 cups self-rising flour

1/4 cup unsweetened cocoa

1 tsp baking powder

1-2 tbsp milk

1/2 cup semisweet chocolate chips

method

1  Grease a 2-lb loaf pan.  Peel the bananas and place in a large bowl.  Mash with a fork.

2  Add the butter, sugar, and eggs, then sift the flour, unsweetened cocoa, and baking powder into the bowl.  Beat vigorously until smooth, adding enough milk to give a reluctant dropping consistency.  Stir in the chocolate chips.

3  Spoon the mixture into the prepared pan and bake in a preheated oven, 350 degrees for 50-60 minutes, or until well risen and the tip of a knife inserted in the center comes out clean.  Let stand in the pan for 5 minutes, then turn out onto a wire rack to cool completely.

recipe from BEST EVER BAKING published 2011

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.