I found this recipe on the food network and I love and everyone else
do too. Please try...
Margaret Houston, also looking for a Moist Yellow Cake recipes Help
911 send in the team....
> Unsalted butter, at room temperature (but still firm), to brush pan
1/4 cup sugar, to line pan
2 cups all-purpose flour
1 cup plus 2 tablespoons unsweetened Van Leer Dutch process medium
cocoa
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/2 cups unsalted butter, at room temperature
2 3/4 cups sugar
2 teaspoons vanilla extract
2 teaspoons espresso extract (or substitute 2 teaspoons instant
coffee dissolved in 1 tablespoon buttermilk)
5 eggs
1 1/4 cups buttermilk
Cocoa powder or confectioners' sugar, to finish
Preheat the oven to 325 degrees F. Brush a 10-inch Bundt pan with the
room-temperature (but still firm) unsalted butter. Pour 1/2 cup sugar
into the pan, swirling the sugar in the pan so that the chimney and
sides are covered well. Turn the pan upside down to remove any excess
sugar and set aside.
Sift together the flour, cocoa, baking powder, baking soda, and salt.
Into the bowl of an electric mixer fitted with a paddle, cream the
butter on medium speed. Add the sugar and beat until the mixture is
light and fluffy. Scrape down the bowl with a rubber spatula. Beating
at medium speed, add the eggs, one by one, beating only until they
are well blended.
Beating on low speed, add a third of the flour mixture and a third of
the buttermilk. Do this twice more with the remaining dry ingredients
and buttermilk, scraping the bowl with a rubber spatula in between.
Finally, beat the batter on medium speed for 30 seconds, until it is
smooth.
Pour the batter into the prepared pan. Bake the cake for 50 to 60
minutes, until the top feels springy and a toothpick inserted in the
middle comes out clean.
Cool the cake in the pan on a wire rack for about 20 minutes. Then
turn it out onto the wire rack to finish cooling.
To finish, dust the cake with cocoa or confectioners' sugar.
Copyright � 2003 Television Food Network, G.P., All Rights Reserved
> Blessings,
--- In [email protected], "Jacqueline Ulrich Boj-Sode"
<[EMAIL PROTECTED]> wrote:
>
>
> Hi everyone! I just joined this group because I have had the
hardest
> time finding the right recipe.
> I want a chocolate cake to be made in a bundt pan. I'd like it to
be
> simple, no exotic ingredients (and no cake mix-just from scratch).
I
> would love to be able to add orange flavor to it via
> extract/juice/zest. I want to glaze it with a simple powdered sugar
> glaze (also with orange flavor, if possible).
>
> Thank you for your help.
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