You should store the frosted cake in the refrigerator, thanks to the cream cheese in the frosting. (An unfrosted Bundt can be kept, covered, at room temperature.) Because Bundt cakes are dense and moist cakes, they keep well, lasting five days in the fridge or a few days at room temperature.
You can also freeze a baked Bundt cake, tightly wrapped, for a month or two. Defrost in the fridge before serving.
Source: tasteofhome.com
Step 1: Prepare the pan
This step is important! The more ornate the design, the more carefully you need to grease the Bundt pan. (This recipe assumes a 10? fluted tube pan. See below for tips for using different sizes or shapes.)
Plop a generous amount of shortening onto a paper towel and wipe the interior of the pan. Then sprinkle flour over the pan, and tap away the excess.
Step 2: Combine ingredients
In a large bowl, combine the first seven ingredients; beat on low speed for 30 seconds. Beat on medium speed for 2 minutes.
Fold in the chocolate chips, being careful to distribute them throughout the batter.
Step 3: Bake
Transfer the batter to your prepared Bundt pan. Bake at 350ºF until a toothpick inserted near the center comes out clean, 35-40 minutes. Let the cake cool in its pan for 10 minutes, then remove the cake.
Set the cake on a wire rack to cool completely before frosting.
Step 4: Make the frosting
In a large bowl, beat the cream cheese, butter and vanilla until smooth. Gradually beat in confectioners’ sugar.
You can simply spread the frosting across the top of the cake, but to achieve the signature Nothing Bundt Cakes look, use a piping bag to pipe the frosting in thick stripes down the cake.
TIPS:
Pick the right Bundt pan to ensure the best bake
Grease the pan carefully
Don’t underbake
Let cool a bit before removing the cake from its pan
When you flip the Bundt pan over, the cake should slip out, especially if you greased your pan properly and waited for the cake to cool. If it doesn’t budge, lay a dish towel over the counter, turn the pan upside down and tap the base. If it still doesn’t budge, leave it there for a while. Gravity should do the trick.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Recipe (1628g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 5255 | ||
Calories from Fat: 2199 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 244.4g | 326 % | |
Saturated Fat 77.7g | 389 % | |
Monounsaturated Fat 112.6g | ||
Polyunsanturated Fat 40.6g | ||
Cholesterol 1881.3mg | 579 % | |
Sodium 979.4mg | 34 % | |
Potassium 1110.8mg | 29 % | |
Total Carbohydrate 734.4g | 216 % | |
Dietary Fiber 5g | 20 % | |
Sugars, other 729.4g | ||
Protein 59.4g | 85 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 5255
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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