Vintage Design Bundt Cake Pan

vintage cookbooks cook book bundt cake pan
vintage cookbooks cook book bundt cake pan
vintage cookbooks cook book bundt cake pan
vintage cookbooks cook book bundt cake pan
vintage cookbooks cook book bundt cake pan
vintage cookbooks cook book bundt cake pan
vintage cookbooks cook book bundt cake pan
vintage cookbooks cook book bundt cake pan

Vintage Design Bundt Cake Pan

49.95

This bundt pan is makes a beautiful cake every time!  It's easy to prepare a good looking cake in and it has a non-stick surface so you don't have to use a lot of grease. Made from the highest quality cast aluminum.. it's just perfect - we love it!

Tunnel of Fudge Cake

 

Ingredients:

1 3/ 4 cups unsalted butter, softened

1 3/ 4 cups sugar

 6 large eggs

 2 cups confectioner's sugar

 2 1/ 4 cups all-purpose flour

 3/ 4 cup unsweetened cocoa

 2 cups walnuts, chopped

 

 Glaze:

 3/ 4 cup confectioner's sugar

 1/ 4 cup unsweetened cocoa

 2 tablespoons milk

 

Directions:

Preheat oven to 325 degrees. Grease and flour the 10-12 cup Bundt pan you will be baking in. Set aside.

Cake:

In a large bowl, cream butter and sugar until light and fluffy. Add eggs 1 at a time, mixing well after each addition. Gradually add confectioner's sugar, mixing well. Stir in flour, cocoa, and chopped walnuts by hand, until well blended. Spoon batter into prepared pan and spread evenly. Bake for 60-64 minutes (Since the cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are crucial). Cool in pan 60 minutes on a wire rack. Invert cake onto a cake plate and cool completely. 

Glaze:

In a small bowl, combine confectioner's sugar, cocoa and milk, mixing until smooth. Thin with more milk, if needed. Spoon over top of the cake. Allow glaze to run over the sides of cake. Serve

Quantity:
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