I made a really delicious cake yesterday. My son has been bugging me to buy a can of Hershey’s syrup. Not a bottle, a can. I love the cans myself. I remember my mom teaching me how to operate a church key to open one when I was a kid, and how you have to punch a hole on both ends of the can so the air can get in and let the syrup flow better. I’ve been resisting buying the thing though, because we have a full bottle at home and, well, other reasons. But, suffice to say, that as I organized my dessert binder while eating some excellent hummus at Café Istanbul, I came across a long “archived” Bundt cake recipe that called for a full can of Hershey’s syrup and I jumped on it. It is nice to find the perfect job for your kid in a baking experiment. Ford would learn to open, and be pourer in chief of the old school can of Hershey’s. I’m sure there are folks out there that will compare my use of Hershey’s in a cake to the use of “Cream of” in a casserole, but that’s too bad.
Good wins over right when I bake.
On another note, when baking with two small people it is really hard to take photos. You almost need to be a sports photographer to keep up with the flour-flying-egg-cracking-sugar-stealing action. And it took forever for the cake to cool and we wanted to eat it, not admire it, so we put the icing on before the cake was thoroughly cooled, so know that you have to potential for a better looking cake if and when you bake this. Oh, and I filled my Bundt too full. It still rocked, but it causes some structural anomalies, none of which is beyond the capacity of the icing to correct.
|Chocolate Bundt Cake|| |
- 8 ounces semisweet chocolate, coarsely chopped
- 1 (16 ounce) can Hershey’s syrup
- 1 cup unsalted butter, softened
- 2 cups sugar
- 4 large eggs
- 2½ cups all purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 3 to 4 tablespoons milk
- 1 tsp. vanilla extract
- Preheat the oven to 325
- Melt the semi-sweet chocolate by microwaving it in 1 minute bursts at 50% power stirring after each go. You need not nuke it until completely smooth because the residual heat in the chocolate will allow the remaining chunks to melt if you just set it aside and stir it occasionally while you get everything else going. Once it is thoroughly melted and smooth, stir in the syrup.
- In the bowl of an electric mixer with a paddle attachment, cream the butter. Gradually add the sugar, beating until light and fluffy. Add the eggs, one at a time, mixing after each. In a separate bowl, sift together the flour, salt and baking soda. Returning to the butter mixture, add the buttermilk and the flour mixture alternately, beginning and ending with the flour. Mix until just blended. Then pour in the chocolate and the vanilla extract and mix again until blended.
- Generously grease your 14 cup Bundt pan. Add the batter to the pan. Your pan should be no more than about ⅔ full. Bake the cake at 325 for 1 hour and 15 minutes. Remove to a rack and let the pan cool for 15 minutes. Invert the pan onto a wire rack and remove the pan. Allow the cake to cool completely.
- Mix the icing ingredients together and drizzle it all over the cake.
This recipe came from Southern Living and is credited to a Jerry Mills of Birmingham, Alabama. The version in the magazine is topped with sliced strawberries which is quite fetching, but I like it simple and plain. Actually, there is nothing plain about it…just no berries.
And it is another wonderful cake for people who think they cannot bake, or to involve kids or grands with…it is delicious, easy and wants to be made.
Have I mentioned that I recommend cracking each egg into a separate small bowl and then adding it to the “group” egg bowl?…if you have a cracking disaster or get a yucky egg it doesn’t ruin all of them.
Some cakes are fairly forgiving and this is one of them. If you don’t have the time to sift, just whisk the flour mixture a bit in the bowl. Yes, that is cheating.
Also, I highly recommend that you get a big rubber spatula and fold the batter several times after you remove it from the mixer. I was surprised at the streaks of white I was still encountering.
By the way, this is some of the tastiest batter ever, and the cake is really delicious. It is also a sturdy sort of cake that presents itself well and would be great as a gift or something to take to a pot-luck.
One more thing: I used 2 kinds of chocolate to satisfy my semi-sweet requirement. I had been fortunate enough to catch a bunch of bars of El Rey on sale at Pier One. I suspect it was on sale because no one in the world, except me, ever thought to buy chocolate at Pier One. Anyway, I picked up 30 bucks worth for about 6 dollars and was glad to have a chance to use them. I used two 58.5% bars and one 73.5% bar and the kids ate one square of one of them to get us to our precise 8 ounce amount. Don’t use chips. Or, do and let me know if it works. But I’m not recommending it at this point.
Get a big glass of milk and enjoy!