Larger Version of My Strawberry Chocolate Bundt Cake

Let me just warn you. If don’t own a bundt cake pan and go out to buy one now, you will not be able to stop making bundt cakes! Trust me, there are plenty of flavors out there for you to try. Oh and plenty of toppings as well. The options are pretty much endless. Whenever I have too much free time on my hands I like to bake something. It takes forever though to choose the perfect recipe from foodgawker.com, so due to my laziness I decided to use my classic chocolate Hershey’s cake recipe. Yup, and I just had to use that bundt cake pan! After the cake was done, another dilemma came up. What frosting to use?! For some reason, I am a fail at frostings and have yet to find the perfect healthy one. My original one I’d use is basically butter and powdered sugar but I’ve been trying to experiment with different recipes to find something different. If you are lazy, the easiest frosting is just to melt baking chocolate squares and pour that allll over the cake, as I did :) My only mistake that I realized later was that after you refrigerate it, that the chocolate will harden and make it even tougher to cut the cake. Not too big of a deal, certainly didn’t stop me from eating it haha. For the end, I topped it off with sweetened coconut and my favorite- the glazed strawberries.

P.S. and yes, those mini strawberry chocolate bundt cakes I made in an earlier post helped inspire this! I just had to make the big version :)

OMG almost forgot, but this recipe was not just any chocolate cake, it was a TRES LECHES CHOCOLATE CAKE! Really Easy. Just mix a combination of evaporated milk (1 12oz can), sweetened condensed milk (1 14 oz can) , and heavy cream (1 1/2 cups) and pour it over the cake. Let it soak for a couple hours. And by the way, the measurements for the milk mixture to soak it in do not have to be exact. There are many variations as to how much you put of each type of milk, but I chose these.

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Mini Chocolate Glazed Strawberry Bundt Cakes

Wowwww. So just typed up this blog post but it didn’t save. Oh well, anyways… I just bought these mini bundt cake pans and I’ve been so obsessed with them! We were having dinner at a family friend’s home so my mom asked me to make some dessert. Perfect opportunity! Guess I’ll just make some bundt cakes. For the recipe below I used my favorite chocolate cake- Hershey’s Perfectly Chocolate Cake found here. I didn’t know what to put in the hole of the bundt cake so I tried mini chocolate chips, but they were too dark. To brighten it up a bit I then tried this raspberry jam, but the colors still didn’t look right. In the end, I decided that what I needed was- FRUIT! The bright colors complement the darkness of the chocolate perfectly. I originally wanted to use raspberries, but the grocery store was out of them :( Guessed I’d just have to do with strawberries. I got some and then saw some strawberry glaze on my way out so I just bought that as well.

Homemade Glaze

Ingredients:

  • 3 cups confectioner’s sugar
  • 1 tablespoon of butter
  • 2 white chocolate baking squares
  • 2 tsp vanilla extract
  • 1/4 cup milk

Directions:

Mix together all the ingredients and pour onto each bundt cake in a circular fashion. If the glaze is too runny, add more confectioner’s sugar to it. You can adjust the ingredients based on what you have available (it is usually made only with the sugar and milk but I added the other ingredients myself).