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Earlene’s Down Home Cuisine
Chocolate Bundt Delight
Ingredients:
4 Jumbo or 5 large eggs
2 ½ sticks of Butter (do not get unsalted)
2 cups of Sugar
1 cup Whole Milk
3 cups of Cake Flour, Sifted (I prefer Swans Down)
3 teaspoons baking powder (must be fresh, within 3 months old)
5 teaspoons pure lemon extract
Pam Baking Spray
Preheat oven at 350 degrees. Place bundt pan in oven with butter for melting. Butter does not need to be completely melted, but very soft. Do not wash cake pans after you use the butter.
I prefer using a hand mixer, so in a large bowl beat eggs together. Add melted butter, and sugar and continue beating. In order, while continuing mixing, add flour, milk and flavor. Increase mixer speed to high for 15 minutes. Continue mixing until you can see bubbles popping up in the batter. You should begin to see lots and lots of bubbles popping up. Take a big spoon and pull the batter from the edges of the bowl to ensure thorough mixing. The total mixing time should be around 30 minutes.
Take the bundt pan and spray with Pam, then lightly sprinkle some cake flour around the bottom and sides of the pan. If you use Pam spray that has flour in it, you do not need to sprinkle the pan with cake flour. Pour the batter into the bundt pan and place pan on the middle rack of the oven at 350° for 25 to 30 minutes until light brown.
This mixture can be use for layers also. Let cake bake 30 minutes of a 2 layer, for 3 layer 20 minutes until light brown.
One way of testing to see if cake is done, stick a toothpick in the center of cake. When you pull it out there should be no batter on the toothpick.
Take cake out of oven and let cool for at least 3 hours before adding toppings.
Icing
2 cups of sugar
1 stick of butter
1 ½ cups of milk
2 ½ tablespoons of Hershey Cocoa
1 teaspoon Lemon Flavor
Combine cocoa, sugar and milk medium sauce pan. Place on stove with medium heat and stir consistently. Watch carefully and do not let ingredients boil over. Add butter and lemon flavoring. Continuing stirring and be careful of popping bubbles as they are extremely hot. Icing will become thick like a cream sauce. One way to test to see if the frosting is ready, take a tall glass of cold water and let a couple drops of chocolate from the spoon drop into the glass of water. If the chocolate drops don't break completed apart the chocolate should be ready. It may take some time to figure out your desired consistency.
Take icing and slowly pour over cake. Let cake and frosting cool before slicing.
You now have a scrumptious dessert. Enjoy!!!
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