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Archive for May 27th, 2011

Vanilla Bundt Cake with Raspberries and Whipped Cream

I was in the mood for cake the other day and decided to go for a bundt cake. I don’t know why I love them so, but I do. It is hard to mess up a bundt cake and there are so many delicious ways to serve it up.

The recipe is simple and the cake was moist, flavorful and quite tasty. Captain Cavedweller even liked it.

The ingredients. I forgot to include whipping cream. And please ignore the fact the can of frosting was purchased in December.

Add a teaspoon of vanilla to the cake mix and pudding mix.

Lightly beat the eggs then add them along with water, sour cream and oil to the bowl.

Mix the batter in medium speed until well combined. It will be thick. Really thick. Do not be afraid of the thickness.

Pour batter into a greased bundt pan. If you don't have a bundt pan, an angel food pan will do. If you don't have one of those you need to get one! You could also, in a pinch, use an oven-proof bowl and an oven-proof cup - put the cup upside down in the bowl and pour in batter. I don't guarantee the results, though!

Even out the batter in the pan and bake for an hour.

Check to make sure the cake is cooked through. I used a skewer and it worked splendidly.

Let the cake cool completely then turn out of the pan. Notice this bundt pan is in a rose pattern. I'll give you three guesses where it came from... it wasn't the heinous cat, it wasn't the interloper but it may have been my resident cavedweller.

You need about 1/2 cup of the canned frosting. Put in a microwave safe pitcher (I used a cream pitcher and it worked perfect!). Nuke for about 12 seconds and you have automatic warm glaze!

Drizzle glaze over cake.

Yum!

Enjoy!

Vanilla Bundt Cake

1 box French Vanilla Cake Mix

1 small package instant vanilla pudding

1 tsp. vanilla extract

1 cup sour cream

1/2 cup water

1/2 cup oil

3 eggs

1/2 cup vanilla frosting

Raspberries

Whipping Cream

Preheat oven to 350 degrees.

Blend dry ingredients. Add vanilla extract. Lightly beat eggs then mix eggs, water, oil and sour cream with batter. Beat on medium speed until combined. The batter will be super thick, so don’t panic.

Scoop it into a greased bundt pan, evening it up as best you can (I tap the pan on the counter to get out air bubbles and even up the batter). Bake for one hour or until it starts to pull away from the edges of the pan.

Let cool completely then invert on a cake plate. Put 1/2 cup of pre-made frosting into a microwaveable pitcher or bowl and nuke it for about 12 seconds. It doesn’t take very long at all. Drizzle over cake.

Serve with fresh whipped cream and raspberries. I had to add a drizzle of chocolate to the plate. You could also serve with ice cream.

Enjoy!

She Who Really Likes Bundt Cake

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