Tag Archives: Bundt

Gila’s Chocolate Cake

1 Mar

 

Gila's chocolate cakeParve or dairy

I got the recipe for this cake, which could be nicknamed “death by chocolate,” from Gila Semp. It’s very rich and moist, and it’s easy to make, especially with a stand mixer. And even though it’s based on boxed mixes, it tastes homemade.

Full disclosure: I made this cake for guests last weekend, but I neglected to take a photo! This one is by Emily Hill, via Flickr Creative Commons — and I like her addition of shredded coconut and sliced chopped nuts on top, though because this cake is so rich I often make it without the chocolate glaze, and just sprinkle with a dusting of confectioners’ sugar.

Ingredients:

1 box devil’s food or chocolate fudge cake mix
5 eggs
½ cup oil
1 cup water
1 package instant chocolate pudding mix (most are dairy, but you can find parve mixes in kosher food stores)
1 package (12 oz.) chocolate chips
1 package (6 oz.) chocolate chips, optional

Directions:

Preheat oven to 350 degrees.

Mix the cake mix, eggs, oil, water and pudding mix together with an electric mixer.

Stir in the chocolate chips. Pour into a greased bundt pan.

Bake 1 hour, or until a toothpick inserted in the center comes out clean. Cool on a wire rack.

Optional glaze:

Combine a 6-oz. package of chocolate chips with ¼ cup of boiling water. Stir to combine.

Add a little more boiling water if the glaze seems too thick. Drizzle over the top of the cooled cake.

Serves 12 or more

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Jewish Apple Cake

24 Sep

Jewish apple cakeThe Jewish holidays are almost behind us (Shemini Atzeret and Simchat Torah are Thursday and Friday) but apples are right in season, — and it’s a great year for them, at least in Michigan. So this seems like a good time to share this a classic recipe. It’s excellent for Shabbat dinner, Rosh Hashanah or any festive occasion.

As a variation, you can substitute sliced prune plums for the apples, which I almost like better because it gives the cake a lovely dark  purple ribbon. But I haven’t seen prune plums in the market yet, and apples are tried and true!

The hardest part of this recipe is peeling and slicing the apples. After that, you just mix the batter in one bowl and assemble the cake in the baking pan. I keep a  shaker of cinnamon and sugar in my cupboard to make cinnamon toast — if you do the same, you can skip the part about mixing cinnamon and sugar and just sprinkle some of the mixture from your shaker over the  apples.

This cake freezes nicely too!

Ingredients:

3 cups all-purpose flour
1½ cups sugar
1 cup vegetable oil
4 eggs, beaten well
⅓ cup orange juice
2 tsp.vanilla
1 tsp. salt
3 tsp. baking powder
3 large, tart apples (Granny Smith are great), pared, cored and sliced thin
1 tsp. cinnamon mixed with ½ cup sugar
Confectioners’ sugar (optional)

Directions:

Preheat oven to 350 degrees.

Measure everything into a mixing bowl except for the apples and the cinnamon-sugar mixture. Beat until smooth.

Pour one-third of the batter into a greased and floured Bundt pan. Arrange half the apples over the top of the batter (overlap the slices slightly) and sprinkle with cinnamon sugar. Pour on half of the remaining batter, then add the rest of the apples and some more of the cinnamon-sugar mixture. Pour the rest of the batter over the top of the apples. Bake for about an hour or until a toothpick inserted in the center comes out clean.

Remove from the pan and cool on a wire rack.

If you like you can sprinkle the top with confectioners’ sugar.

Zucchini Cake

12 Feb

zucchini cake from FlickrI’m posting this recipe today in honor of the birthday of  Lois Armstrong, one of my oldest and best friends, who introduced me to this lovely cake. Unlike most zucchini cakes and breads, it does not have cinnamon or other spices. The pineapple, vanilla, nuts and raisins give it a nice flavor, and the zucchini adds pretty green specks. If you don’t tell the kids that it has zucchini in it, they’ll love it!

I confess the photo is not an actual zucchini cake baked by me. With only two of us at home, we don’t make too many desserts of this type except for company dinners or potlucks. And we usually make this cake in the summer, when we have a glut of home-grown zucchini. So I grabbed this shot off the Web (photo attribution at the end). You’ll just have to trust me when I say this recipe makes a pretty and delicious cake! And happy birthday, Lois!

Ingredients:

3 eggs
2 cups sugar
1 cup oil
2 tsp. vanilla
2 cups grated zucchini
3 cups flour
1 tsp. baking powder
1 tsp. salt
1 tsp. soda
1 cup drained crushed pineapple
½ cup chopped nuts
½ cup raisins (preferably golden)

Directions:

Preheat oven to 350 degrees. Cream the eggs, sugar, oil and vanilla. Add the remaining ingredients. Pour into a greased and floured Bundt pan and bake for 1 hour and 15 minutes. Cool on a wire rack.

photo credit: <a href=”http://www.flickr.com/photos/betsyweber/3679874866/”>betsyweber</a&gt; via <a href=”http://photopin.com”>photopin</a&gt; <a href=”http://creativecommons.org/licenses/by/2.0/”>cc</a&gt;