Chocolate Bundt Cake

OK, I can’t really classify making a cake from a boxed cake mix as ‘baking’. Baking is something I have not tried much of (though I did make a raspberry clafoutis from scratch a while back). I figured that if I am going to try my hand at baking, I should so it before the weather gets hot. (Here in Arizona I try to not use the oven during the summer months – the house is difficult enough to keep cool when it’s 115F outside.)

When I was in my favorite kitchen store the other day, Heather pointed out Nordicware’s limited edition reproduction of their original bundt cake pan from 60 years ago. It is a nice heavy cast aluminum with handles! She also had Nordicware’s Chocolate Decandence Bundt Cake Mix and so the plan was in place!!

My wonderful wife showed me how to grease and flour the pan (Put your hand inside a sandwich bag, then dip your bag-enclosed hand into the butter or shortening and run it all over the surface of the pan).

Of course, it is almost impossible to screw up a cake mix. This one came out beautifully. I made a glaze by melting 3/4 pound of Ghirardelli semi-sweet chocolate chips (the ones that are 60 percent pure cocoa!) with a cup of butter in a saucepan.

When it was done, I gave a piece to my wife, who tried it and promply said, “Get the rest of it out of this house before I eat it all!”. I took it to work and shared it with several women who now want to marry me 😉

Tags: Baking, Bundt Cake