Diana's Desserts - www.dianasdesserts.com

Rich Chocolate Bundt Cake

Servings: 10-12
You may say to yourself, why is a basic chocolate bundt cake in the Holiday and Celebrations recipe category? Well, this very rich dark chocolate cake is one that is definitely suited for a special get together and is always loved (especially by those die-hard chocolate fans) at a holiday celebration. It is moist, sweet and "oh so chocolatey" and tender. This is a cake that you can be sure will be eaten up before you know it. If desired, serve with Tangy Whipped Cream and Lightly Sweetened Raspberries (see below for recipes and instructions).

Dry Ingredients:
2 cups granulated sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp. baking powder
1 1/2 tsp. baking soda
1 tsp. salt

Liquid Ingredients:
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp. vanilla extract
1 cup. boiling water

Garnish: (optional)
Confectioners' sugar
Whipped Cream or Tangy Whipped Cream
Lightly Sweetened Raspberries
(See recipes below for Tangy Whipped Cream and Lightly Sweetened Raspberries)

Preheat oven to 350 degrees F (180 C). Grease and flour a 10-inch bundt or tube pan.

Combine all dry ingredients in a large bowl of an electric mixer. Add the liquid ingredients (except for the boiling water), and beat on medium speed for 2 minutes.

Stir in boiling water. Pour batter into prepared pan and bake in preheated oven for 50-55 minutes or until a cake tester inserted in cake comes out clean. Remove cake from oven and let cool in pan for 10 minutes, then invert cake onto wire rack and let cool completely.

Serve with a light dusting of confectioner's sugar and/or with lightly sweetened whipped cream or serve with Tangy Whipped Cream and Lightly Sweetened Raspberries (see instructions below).

Makes 10-12 servings.

Tangy Whipped Cream

1 cup cold heavy cream
1/4 cup sour cream
1/4 cup light brown sugar, firmly packed
1/8 teaspoon vanilla extract

With electric mixer, beat all ingredients, gradually increasing speed from low to high, until cream forms soft peaks, 1 1/2 to 2 minutes.

Lightly Sweetened Raspberries

3 cups fresh raspberries, gently rinsed and dried
1-2 tablespoons granulated sugar

Gently toss raspberries with sugar, then let stand until berries have released some juice and sugar has dissolved, about 15 minutes.

Photograph taken by Diana Baker Woodall© 2004

Source: DianasDesserts.com
Date: May 31, 2004