Neapolitan Bundt Cake

Last week I had to bake a surprise birthday cake for someone I didn’t know. So, of course, my dilemma was, “what kind does he like?” Do I assume everyone loves chocolate? Or, maybe he prefers vanilla, or even strawberry. Then I remembered a recipe I’ve had for years. It’s impressive, easy to make (meaning, no cake decorating skills required), and it’s a combination of vanilla, chocolate and strawberry flavors. I knew that would be the perfect choice for this occasion: a Neapolitan Bundt Cake. You prepare a white cake mix (according to package directions), then divide the batter into 3 equal portions. Chocolate syrup is added to one bowl. Strawberry extract and red food coloring is added to another. And, the vanilla cake portion is left as is. You spoon each flavor, in layers, into a prepared bundt pan. Don’t stir, or swirl. The cake does its own magic as it bakes. Last, but not least, top it off with a creamy chocolate glaze. The final result is a deliciously moist and festive cake that looks like you spent hours preparing. This is definitely a show-stopper for any impromptu event. 

Heat oven to 350° F. If using pan with non-stick finish, heat oven to 325° F.

Generously grease and flour 12-cup bundt cake pan (or spray with flour based spray, such as Baker’s Joy).

In large bowl, add cake mix, water, oil and eggs. Blend on low speed with hand mixer until moistened. Beat 3 minutes on medium speed. Pour 1/3 of the batter (1-1/4 cups) into prepared bundt pan.

Measure 1/2 of remaining batter (1-1/4 cups) into small bowl. Stir in strawberry extract and red food coloring. Stir well to blend. 

Carefully pour into pan. You can “slightly” shake pan back & forth to get a nice even layer.

In remaining batter (which should also be about 1-1/4 cups), stir in chocolate flavored syrup.

Carefully pour into prepared bundt pan over strawberry layer. Again, you can “slightly” shake pan back & forth to get a nice even layer.

Bake 40 to 45 minutes, or until cake springs back when touched lightly in center. (Toothpick test will also work.) Cool completely on wire rack. If needed, run a sharp knife or thin spatula around edges of pan to help release cake. Remove cake from pan. 

Prepare ganache: In microwave safe bowl, combine 1 cup of semi-sweet chocolate chips and 1/2 of a tub of Cool Whip (about 1-1/2 cups). Microwave 1 to 2 minutes. Stir well to make sure all the chips are fully melted and incorporated. 

Drizzle over cooled cake.

As you can see, the cake was a huge success! 

 

NEAPOLITAN BUNDT CAKE
Posted by: www.meldingmagic.com
   
INGREDIENTS:

• 1 (18.5 ounce) box white cake mix
• 1 cup water (or, whatever package calls for)
• 1/4 cup vegetable oil (or, whatever package calls for)
• 3 egg whites (or, whatever package calls for)
• 1 teaspoon strawberry extract
• 12 drops red food coloring
• 1/4 cup chocolate flavored syrup

Ganache:

• 1/2 of and 8-ounce container of Cool Whip (equivalent to 1-1/2 cups)
• 1 cup semi-sweet chocolate chips

DIRECTIONS:

1. Heat oven to 350° F. If using pan with non-stick finish, heat oven to 325° F.
2. Generously grease and flour 12-cup bundt cake pan (or spray with flour based spray, such as
    Baker’s Joy).
3. In large bowl, add cake mix, water, oil and eggs. Blend on low speed with hand mixer until
    moistened. Beat 3 minutes on medium speed. Pour 1/3 of the batter (1-1/4 cups) into
    prepared bundt pan.
4. Measure 1/2 of remaining batter (1-1/4 cups) into small bowl. Stir in strawberry
    extract and red food coloring. Stir well to blend. Carefully pour into pan. You can
    “slightly” shake pan back & forth to get a nice even layer.
5. In remaining batter (which should also be about 1-1/4 cups), stir in chocolate flavored
    syrup. Carefully pour into prepared bundt pan over strawberry layer. Again, you can
   “slightly” shake pan back & forth to get a nice even layer.
6. Bake 40 to 45 minutes, or until cake springs back when touched lightly in center.
    (Toothpick test will also work.) Cool completely on wire rack. If needed, run a sharp
    knife or thin spatula around edges of pan to help release cake. Remove cake from
    pan.
7. Prepare ganache: In microwave safe bowl, combine 1 cup of semi-sweet chocolate
    chips and 1/2 of a tub of Cool Whip (about 1-1/2 cups). Microwave 1 to 2 minutes.
    Stir well to make sure all the chips are fully melted and incorporated. Drizzle over
    cooled cake.

Pineapple Pistachio Bundt Cake

By now, I’m sure you’ve figured out that I am more partial to bundt cakes than layer cakes. Even though they take longer to bake, they’re quicker and easier to prepare and use less, if any, icing (not to mention that my cake decorating skills leave a lot to be desired.)  This past weekend I made hubby a special treat. Mike loves pistachios and pineapple, so I combined two of his favorites in one bundt cake. Then, instead of using vanilla extract in the icing, I substituted pineapple extract. What I love most about this cake is it doesn’t use any oil, which makes the texture so light and airy. Did I forget to mention that this also has coconut in it? That kind of gives it a tropical twist. So, there you have it, a moist and flavorful bundt cake, fit for a king (my pineapple king)!

I actually ditched the Vanilla Extract the last minute and used Pineapple Extract instead.

Preheat oven to 350° F. 

Prepare bundt pan. Even “old dogs” like me can still learn new tricks. In the past, I always used non-stick cooking spray, or butter and flour to prepare my bundt pans. Lately, however, the results have been disastrous with both methods (hit or miss). I knew there had to be an easier way and there is: Baker’s Joy Baking Spray (a non-stick cooking spray with flour in it). Why didn’t I think of that….genius! Works like a charm and is readily available at the supermarket. There are other recommended sprays for this purpose, but they are not always easy to find and are more costly. (No, I’m not endorsing this product for any personal gain, whatsoever; I’m just really excited that I found something that really works and is reasonably priced!)

In a large bowl, add dry pudding mix, dry cake mix, eggs, milk, undrained crushed pineapple and pineapple extract (or substitute vanilla). Don't let the name of this cake mislead you. You would think that a whole (undrained) can of pineapple would really be noticeable in flavor in a baked cake; but, from past experience, I know it only adds a “subtle” flavor. If you really want to taste the pineapple, you need to add pineapple extract, as well. That’s why I’m always well stocked on pineapple extract.

Beat well with hand mixer (or whisk), for about 2 minutes on medium speed. Stir in coconut (and nuts, if using). If desired, add 5 or 6 drops of green food coloring for more visual appeal (especially if you plan on making this for St. Patrick’s Day). 

Pour evenly into prepared bundt pan. Bake 50 to 55 minutes, or until wooden pick in center comes out clean. 

Cool in pan, on wire rack for at least 15 minutes. Turn out on plate. (With Baker's Joy, the cake literally just dropped out of the pan when inverted.) When completely cool, prepare icing. (Trust me, it can be a real nightmare if you try to frost a cake while it is still warm.)

See how the cake just pulled away from the sides? .......I'll say it again.....Genius!

Icing is not required, you can always opt for a little sprinkling of powdered sugar instead. But, if you do want icing, I’ve included those ingredients in the recipe.

Prepare icing (or see tip below for a quick-fix glaze): In medium bowl, sift 2 cups powdered sugar.  Meanwhile, melt 1/3 cup butter (on stove top or in microwave). Add melted butter, pineapple extract (or vanilla) and hot water. Stir well to combine. Drizzle over cooled cake, allowing glaze to drip down the sides. (The use of butter in this glaze makes it set much faster than other icings.) You can always omit the butter and make the standard glaze using only powdered sugar, milk and extract.

If desired, you can sprinkle additional coconut (plain or toasted) and/or chopped nuts over top.

TIP: If you’re pressed for time and don’t want to mess with making your own glaze, use a can of whipped vanilla frosting. Melt for about 12 seconds in microwave and pour over top of cake.

If you’d rather fully frost your cake, you could always combine Cool Whip with another box of pistachio pudding.

PINEAPPLE PISTACHIO BUNDT CAKE
Source: The Southern Lady Cooks
Posted by: www.meldingmagic.com

INGREDIENTS:

Cake:

• 1 (18.5 ounce) yellow cake mix without the pudding
• 1 (3.4 ounce) instant pistachio pudding
• 3 eggs
• 1/4 cup sour cream
• 1 cup milk
• 1 (8 ounce) can crushed pineapple, undrained
• 1 teaspoon pineapple extract (or substitute vanilla)
• 1 cup coconut
• 1 cup chopped nuts (any kind), optional
• Additional coconut for garnish, optional
• Additional chopped nuts for garnish, optional

Icing:

• 1/3 cup butter
• 2 cups powdered sugar
• 1 Tablespoon pineapple extract (or substitute vanilla)
• 3 Tablespoons hot water

DIRECTIONS:

1. Preheat oven to 350° F.
2. Prepare bundt pan. Baker’s Joy Baking Spray (with flour) works really well.
3. In large bowl, add dry pudding mix, dry cake mix, eggs, milk, undrained crushed pineapple and pineapple
    extract (or substitute vanilla).
4. Beat well with hand mixer (or whisk), for about 2 minutes on medium speed. Stir in coconut (and nuts, if
    using). If desired, add 5 or 6 drops of green food coloring for more visual appeal.
5. Pour evenly into prepared bundt pan. Bake 50 to 55 minutes, or until wooden pick in center comes out clean.
6. Cool in pan, on wire rack for at least 15 minutes. Turn out on plate. When completely cool, prepare icing. Icing
    is not required, you can always opt for a little sprinkling of powdered sugar instead.
7. Prepare Icing: In medium bowl, sift 2 cups powdered sugar.  Meanwhile, melt 1/3 cup butter (on stove top or 
    in microwave). Add melted butter, pineapple extract (or vanilla) and hot water. Stir well to combine. Drizzle over
    cooled cake, allowing glaze to drip down the sides. (The use of butter in this glaze makes it set much faster 
    than other icings.)
8. If desired, you can sprinkle additional coconut (plain or toasted) and/or chopped nuts over top.

TIP: If you’re pressed for time and don’t want to mess with making your own glaze, use a can of whipped vanilla frosting. Melt for about 12 seconds in microwave and pour over top of cake.

Secret Ingredient Spice Cake

This recipe has some fun history to it. First introduced in 1925 as the “Mystery Cake,” it continued to be popular into the 1930’s, as the original version required very little butter and eggs, precious ingredients during Depression era America. Variations of it remained in and out of fashion in the decades since. In 1959, it reappeared, but this time with the name, “Conversation Cake,” as the main ingredient of this recipe had the potential of being a real conversation starter. Why such “vague” names for this cake? Simply because, if you tell someone what is in the cake, before they taste it, they most likely would not even try it. I was first introduced to this cake in the 1980’s, by my children’s Nana. It was simply described as a spice cake; she prepared it in a loaf pan and topped it off with a cream cheese frosting. Was I ever floored to find out what was in it. Have I peaked your curiosity yet?

Did you guess the secret ingredient? Yep….tomato soup, originally introduced in a Campbell’s recipe booklet. The flavors in this cake are rich, with no apparent tomato taste. Incredibly moist, it can be served with or without icing. It’s, also, quick and easy to make from scratch, and keeps well. 

This is a more modern variation of it, using cake flour, and prepared as a bundt cake. But the legendary flavor remains intact; and it still is a conversation starter.

Preheat oven to 350° F. Grease and flour a bundt pan.

In large bowl, sift together cake flour, baking powder and spices. Set aside.

In separate bowl, using stand or hand mixer, cream together butter and sugar until light and fluffy. Set aside.

Stir baking soda into tomato soup and add to shortening/sugar mixture almost immediately (as baking soda will fizz over top of can if you wait too long). Add eggs and water. With mixer on low speed, beat until well mixed, constantly scraping sides and bottom of bowl.

Stir in raisins and nuts (if using). Pour into prepared bundt pan. 

Bake 50 minutes, or until toothpick inserted in center comes out clean.

Cool pan on wire rack for 10 minutes. 

Invert pan on serving plate. Let sit until cake gently releases from pan. Remove completely from pan.

Prepare frosting: In small bowl, add cream cheese, vanilla and sifted powdered sugar. Mix well. 

Spread the icing on the cooled cake, letting some of the icing drip down the sides. If desired, you can sprinkle top of cake with additional chopped nuts.

SECRET INGREDIENT SPICE CAKE
Source: Adapted from Campbell’s (1925)
Posted by: www.meldingmagic.com

INGREDIENTS:

• 2 cups cake flour (or 1-3/4 cups all-purpose flour)
• 3 teaspoons baking powder
• 1 teaspoon fresh ground nutmeg
• 1/2 teaspoon allspice
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 cup (1 stick) butter, softened
• 1-1/3 cups sugar
• 1 can Condensed Tomato Soup
• 1 teaspoon baking soda
• 2 each eggs
• 1/4 cup water
• 1 cup raisins
• 2/3 cup chopped nuts (optional)

Cream Cheese Icing:

• 4 ounces cream cheese - softened (half of an 8-ounce package)
• 1 teaspoon vanilla extract
• 1 cup powdered sugar, sifted
• 1/4 cup milk

            
DIRECTIONS:

1. Preheat oven to 350° F. Grease & flour a bundt pan.
2. In large bowl, sift together cake flour, baking powder and spices. Set aside.
3. In separate bowl, using stand or hand mixer, cream together butter and sugar until light and fluffy. Set
    aside.
4. Stir baking soda into tomato soup and add to shortening/sugar mixture almost immediately (as baking
    soda will fizz over top of can if you wait too long). Add eggs and water. With mixer on low speed, beat
    until well mixed, constantly scraping sides and bottom of bowl.
5. Stir in raisins and nuts.
6. Pour into prepared bundt pan. Bake 50 min., or until toothpick comes out clean.
7. Cool pan on wire rack for 10 minutes. Invert pan on serving plate. Let sit until cake gently releases
    from pan. Remove completely from pan.
8. Prepare frosting: In small bowl, add cream cheese, vanilla and sifted powdered sugar. Mix well.
    Spread the icing on the cooled cake, letting some of the icing drip down the sides. If desired, you can
    sprinkle top of cake with additional chopped nuts.