* Exported from MasterCook *
BROWNIE MIX BUNDT CAKE
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : !! Church Baking Cakes - Bundt/Tube
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 package fudge brownie mix suitable for a 9x13 pan.
1 package instant chocolate pudding -- 3.9 oz size
4 large eggs -- room temperature lightly beaten
8 Tablespoons unsalted butter -- melted
1 cup sour cream -- regular light or fat free
Pam or unsalted butter -- for the pan
flour -- for the pan
2 heaping TBSP instant coffee -- optional
1 1/2 cups chopped walnuts -- optional
Position the rack in the lower third of the oven. Preheat the oven
to 350 degrees F. Butter & flour pan.
Place the brownie mix, instant pudding mix, beaten eggs, melted
butter, & sour cream in a large bowl, stir with a wooden spoon until
smooth. Add instant coffee & walnuts, stir again. Pour into the
prepared pan. Bang the pan on the counter a couple of times to get
the air bubbles out.
Bake for 45 minutes or until a toothpick or cake tester comes out
with a few moist crumbs attached. Cool the pan on a wire rack for 30
minutes. Unmold the cake, invert it and cook completely on a wire
rack. Serve immediately or cover in plastic wrap & store at room
temperature. May be frozen for up to 2 months. Allow the cake to
thaw at room temperature before serving.
I like to frost the cake with chocolate cream cheese frosting.
TO VARY THIS RECIPE: Add one of the following flavorings to the
batter with the sour cream:
1 TBSP vanilla extract * 2 tsp rum extract * 2 tsp maple extract * 1
1/2 tsp almond extract * 1 1/2 tsp anise extract * 1 tsp peppermint extract
Stir 3/4 cup of one of the following into the batter with the sour cream:
almond M&M's * chopped honey-roasted peanuts * chopped pecans *
chopped walnuts * cocoa nibs * pinenuts * shredded coconut
Description:
"Here is a simple Bundt chocolate fudge cake that's perfect for
holiday get-togethers, family reunions, or drop ins.["
Source:
"a brownie cookbook, but I forget which one"
S(Formatted for Mastercook):
"by Deirdre Dee (zosha) 10-2010"
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Per Serving (excluding unknown items): 2749 Calories; 266g Fat (83.8%
calories from fat); 79g Protein; 36g Carbohydrate; 9g Dietary Fiber;
1198mg Cholesterol; 431mg Sodium. Exchanges: 1 1/2 Grain(Starch); 9
Lean Meat; 1/2 Non-Fat Milk; 47 1/2 Fat.
NOTES : The Bundt pan was designed by a group of women in Minneapolis
who where members of Hadassah. They wanted a light version of the
cast-iron pan used to make kugelhupf. Nordic Products made a few for
them, and sold a few to the public -- but nothing really happened
until the 1966 Pillsbury Bake-Off featured a fudge cake in a Bundt
pan as one of the finalists. From that moment on, the Bundt pan has
been an American staple. Serve it with sweetened whipped cream, ice
cream, or Lemon Curd.op
Directions say it makes about 8 servings but it is very rich, slice thin.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
You cannot prevent the birds of sorrow from flying over your head,
but you can prevent them from building their nests in your
hair Deirdre Dee (zosha)
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