I have to be honest with you…I never thought I was a bundt cake girl. I mean, they are fine and cute…and like perfectly, well…fine. But I have never thought, “you know, today I need a slice of bundt cake”. Until now. The thing is, whenever I have a good slice of a bundt cake I always think, “well how yummy!” But then 4 seconds later I forget and move on with my life, back to cake with things like frostings and layers. So today I am writing this post as a reminder to myself that bundt cakes are worth it. And I’m learning to appreciate that a really good cake doesn’t need a mound of frosting. What.Did.I.Just.Say. Anyway, this bundt is a bit of a dirty cheater, because while it doesn’t have frosting it does have a huge tunnel of cream cheesy, chocolaty fudge in the center. Sooooo… Also another issue I have with bundt cakes is that moment when you flip the pan and pray to sweet baby Jesus the cake comes out intact is far too stressful for my delicate soul. I have cried many a bundt tear with stuck cake. The trick (which isn’t really a trick) is to HEAVILY grease the pan. I actually use nice layer or shortening and then a light dusting of flour. Works like a charm. And with this recipe you put half of the batter in the pan, then you layer the chocolate in the center of the batter, careful to keep it away from the edges so it stays in side the cake. Then top it with the rest of the batter… Once it’s baked and cooled slightly, hold your breath and flip the dang pan. Then. THEN. Glaze that puppy. And you know, sprinkle chocolate chips all over it too. And when you slice it, it will look like this… SUPER moist vanilla pound cake around a thick cream cheese fudge center that doesn’t really cook, but stays a fudgy consistency. You guys. Yes.
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