Blue Ribbon Apple Chunky Chocolate Bundt Cake
Ingredients:
1 cup unsalted butter or oil
1 1/2 cups granulated sugar
4 eggs
1 cup milk, cola or instant coffee
1 tablespoon pure vanilla extract
2 teaspoons freeze-dried instant coffee
4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/3 cup cocoa, measured and sifted
1/2 cup semi-sweet chocolate chips
1/2 cup milk-chocolate chips
1/2 cup raisins, plumped and dried
1 cup chopped walnuts
2 cups chopped apples
Instructions:
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Generously spray a 10 inch spring form pan with non-stick cooking spray.
In a mixer bowl, blend the butter or oil with the sugar, eggs, and vanilla. Fold in the milk (or cola), then the instant coffee, flour, salt, baking soda, salt, cinnamon and cocoa, blending well. By hand, fold in the chocolate chips, raisins, walnuts and apples.
Spoon into prepared pan and bake until cake springs back when gently touched, 75-85 minutes. If cake appears to be browning or baking too fast on top but it doesn't appear baked in the center, lower the temperature to 325 F and bake longer but slower.
Cool 30 minutes before turning out onto a cooling rack.
Dust with confectioners' sugar or drizzle on melted chocolate.
Serves 12-16
© Copyright 2010 Clabber Girl Corporation.
Ingredients:
1 cup unsalted butter or oil
1 1/2 cups granulated sugar
4 eggs
1 cup milk, cola or instant coffee
1 tablespoon pure vanilla extract
2 teaspoons freeze-dried instant coffee
4 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking soda
2 teaspoons cinnamon
1/3 cup cocoa, measured and sifted
1/2 cup semi-sweet chocolate chips
1/2 cup milk-chocolate chips
1/2 cup raisins, plumped and dried
1 cup chopped walnuts
2 cups chopped apples
Instructions:
Preheat oven to 350 F. Line a baking sheet with parchment paper.
Generously spray a 10 inch spring form pan with non-stick cooking spray.
In a mixer bowl, blend the butter or oil with the sugar, eggs, and vanilla. Fold in the milk (or cola), then the instant coffee, flour, salt, baking soda, salt, cinnamon and cocoa, blending well. By hand, fold in the chocolate chips, raisins, walnuts and apples.
Spoon into prepared pan and bake until cake springs back when gently touched, 75-85 minutes. If cake appears to be browning or baking too fast on top but it doesn't appear baked in the center, lower the temperature to 325 F and bake longer but slower.
Cool 30 minutes before turning out onto a cooling rack.
Dust with confectioners' sugar or drizzle on melted chocolate.
Serves 12-16
© Copyright 2010 Clabber Girl Corporation.
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