CAKE INCHES RECIPES

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CHOCOLATE BROWNIE BUNDT CAKE — LET'S DISH RECIPES



Chocolate Brownie Bundt Cake — Let's Dish Recipes image

This chocolate bundt cake is made by combining  a chocolate cake mix and a brownie mix in one bowl. Glazed with a rich chocolate ganache, this show decadent dessert that will impress your friends and family.

Provided by Danelle

Total Time 1 hours

Prep Time 10 minutes

Cook Time 50 minutes

Yield 16

Number Of Ingredients 8

1 (15.25 oz.) chocolate cake mix
1 (18.3 oz.) brownie mix
4 eggs
1 1/4 cups water
1 cup oil
1 cup mini chocolate chips
1 cup heavy cream
12 ounces semi sweet chocolate chips, or chopped chocolate

Steps:

  • Preheat oven to 350 degrees. Generously grease and flour a 10 cup bundt pan.
  • In a large bowl, beat both mixes, eggs, oil and water until mostly smooth. Stir in the mini chocolate chips.
  • Pour into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean. Place on a wire rack and let cool for 10 minutes before inverted the cake onto a wire rack to cool completely.
  • To make the ganache, place the chocolate chips in a medium bowl. Heat the heavy cream in a small saucepan until it just begins to boil. Pour the hot cream over the chocolate chips. Let stand for a few minutes, then whisk until ganache is smooth and shiny.
  • Pour ganache over cake and serve.

Nutrition Facts : Calories 471 calories, CarbohydrateContent 48 grams carbohydrates, CholesterolContent 63 milligrams cholesterol, FatContent 31 grams fat, FiberContent 2 grams fiber, ProteinContent 5 grams protein, SaturatedFatContent 11 grams saturated fat, ServingSize 1, SodiumContent 265 milligrams sodium, SugarContent 32 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 19 grams unsaturated fat

EASTER BUNNY CAKE RECIPE - FOOD NETWORK



Easter Bunny Cake Recipe - Food Network image

Make the cutest-ever Easter Bunny Cake using store-bought cake or boxed cake mix for a shortcut, so you can spend more time on the fun part -- decorating!

Provided by Food Network Kitchen

Categories     dessert

Total Time 1 hours 0 minutes

Cook Time 1 hours 0 minutes

Yield 12 to 14 servings

Number Of Ingredients 14

6 cups confectioners' sugar
3 sticks (12 ounces) unsalted butter, at room temperature 
Pinch fine salt 
1 tablespoon pure vanilla extract 
2 to 3 tablespoons milk
2 baked 9-inch round cake layers (your favorite recipe or an 18.25-ounce boxed cake mix)
1 1/4 cups sweetened flaked coconut 
2 store-bought biscotti 
1 tube pink decorating icing 
2 black jelly beans 
2 marshmallows 
1 white jelly bean, halved lengthwise 
1 pink jelly bean 
1 black licorice wheel, such as Haribo

Steps:

  • For the frosting: Combine the sugar, butter and salt in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand-held electric mixer). Mix on low speed until mostly incorporated. Add the vanilla, increase the speed to medium high and mix until smooth. Adjust the consistency with milk until the frosting is easy to spread.
  • For the bunny: Spread a thin layer of frosting (about 2/3 cup) on the flat side of one cake layer and top with the flat side of the second cake layer. Measure 5 inches across the top of the cake and cut down through the layers, creating 2 layered pieces that are slightly different sizes.
  • Place the larger piece of cake cut-side down on a large platter or cake board. If using a rectangular cake board, place the larger piece so that the long edges are parallel with the long edges of the board. This is the body of the bunny. Cut the smaller piece of cake in half crosswise, so you have 2 layered wedges. Place one wedge in front of the body, with one flat side on the board and the other flat side against the body. The curved side will be on top. Take a serrated knife and round off the sharp edges on top of the head. Cut the tip off (the nose) at a 45-degree angle. Reserve all scraps in a bowl.
  • Separate the layers of the remaining wedge of cake. These will be the back legs. Round the sharp edges of the cake wedges with your knife and add to the scrap bowl. Place one piece on each side of the bunny, with one flat side down and the other flat side facing forward (the round side towards the back of the bunny), about 1 inch from the end of the bunny's body.
  • Mix the cake scraps in the bowl with a fork until mashed and then pack into a ball with your hands. Place the ball behind the bunny's body and adhere with a dab of frosting. This is the bunny's tail.
  • Frost the entire bunny, tail and all, using 2 to 3 cups of the frosting, keeping some definition with the bunny parts and frosting more generously around any sharp edges to give a rounded look to the bunny parts. Sprinkle the bunny with the coconut to fully cover. Gently pat to adhere.
  • Insert the biscotti between the head and body, pressing into the cake to secure them. These are the ears. Place the base of the ears close together at the center of the head and angle them out. Frost the front of each biscotti with some frosting. Then, using the pink decorating icing, frost a smaller strip in the center of each biscotti, going down to where the ears meet the head but not going all the way to the top.
  • To make the face, press a black jelly bean into each side of the head for the eyes. Cut one of the marshmallows into 3 circles, discard the middle piece and press the 2 end circles, cut-sides in, into the front of the face for the bunny cheeks. Push the white jelly bean halves into the face below the cheeks, round-sides out, for the teeth. Place the pink jelly bean above for the nose.
  • Unroll the licorice wheel and cut 2 pieces, each about 1 1/2 inches long. For each piece, peel the strips apart halfway down and then cut each separated strip in half lengthwise so you end up with a piece looking a bit like a broom. Repeat with the second piece of licorice. Tuck each piece, with a dab of frosting, behind a marshmallow cheek, with the cut ends facing out for the whiskers.
  • Cut the second marshmallow in half lengthwise. Make 3 slits in each half, going about halfway through (these are the toes), and place in front of the legs for the bunny's feet. Adhere the bottom of the feet with frosting if necessary.

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