a broader mark
He that raises a large family does, indeed, while he lives to observe them, stand a broader mark for sorrow; but then he stands a broader mark for pleasure too. Benjamin Franklin
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He that raises a large family does, indeed, while he lives to observe them, stand a broader mark for sorrow; but then he stands a broader mark for pleasure too. Benjamin Franklin
March 7, 2008 at 6:26 pm
I’m seeing the same glorious, mouthwatering cake in several photos here. So I’m thinking….
a) you posed all those kiddos for the shots, and it was really just one cake,
b)it’s a favourite from your local bakery
c)you have a great cake recipe you need to *share* with the blogging world
March 8, 2008 at 1:08 am
You forgot an option, beyond bluestockings.
d) You are a bit lazy and the cake doesn’t take much effort to make.
The correct answer is (d), of course, but how I do wish I could say it was (a)!! I mean, that would be a lazy mom’s dream come true! Think about it…a reusable birthday cake…whoa!…what an energy saver that would be!!
March 8, 2008 at 5:12 am
….a reusable birthday cake…I think that could catch on.
In the mean time, can you be prevailed upon to share the recipe? It looks like the kind of thing that should be a regular part of my diet!
March 11, 2008 at 12:15 am
Here’s the recipe, beyond bluestockings!! Enjoy!!
Ingredients:
Cake
• 1 pkg Devil’s Food Cake Mix
• 1 (3.4 oz) pkg chocolate instant pudding and pie filling
• 4 large eggs
• 1 1/4 cups water
• 1/2 cup vegetable oil
Glaze
• 1/2 cup frosting, favorite flavor
Baking Instructions:
1 Preheat oven to 350°F. Grease and flour 10-inch Bundt®pan or tube pan.
2 Combine cake mix, pudding mix, eggs, water and oil in a large bowl. Beat at medium speed with electric mixer for 2 minutes. Pour into pan.
3 Bake at 350°F for 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto heat resistant serving plate. Cool completely.
4 For glaze, place frosting in microwave-safe bowl. Microwave on high power 10 to 15 seconds. Stir until smooth. Drizzle over cake.
March 13, 2008 at 4:29 am
Thank you abroadermark! That sounds as good as it looks!
Now just a couple of questions..
Can you tell me how heavy a pack of Devil’s food cake mix is (they don’t sell that where I live, but I am guessing a mud cake packet mix would do?) and….
(just for Dandelionmom
) can you substitute half of the oil with (choke!) apple sauce?
Oh, one last one, a bundt pan or tube pan…is that the same as a ring? Does the cake come out with a hole in the middle?
March 13, 2008 at 8:57 am
The Devil’s Food cake mix I use weighs 18.5 oz. or 517 grams. I didn’t translate that – just read it off the box.
Hmm…I don’t know about substituting applesauce for half the oil. I’ve never tried it but I suppose it would work just fine. Why don’t you try it, beyond bluestockings? And let us know how it turns out, okay?
Bundt pan = fluted tube pan. Yes, the cake will come out with a hole in the center. Teeheehee!! Reminds me of the movie My Big Fat Greek Wedding! The mother of the bride to be takes a bundt cake to a dinner at the home of the parents of the groom to be. The groom’s mom is perplexed by the cake with a hole in the middle and wonders aloud about it. The next time you see the cake the groom’s mom has placed a vase of flowers in the center hole and is proudly showing off the “boont” cake to her family. Ah well…it’s not as funny when I write it…but you get the picture, right?
Here’s another bundt cake recipe I found on the Internet yesterday. It’s similar to the first one but with sour cream and chocolate chips added to the mix. How could one possibly go wrong with that?! I think I’m going to make it for dessert tonight…with oil, not applesauce.
Darn Good Chocolate Cake
one 18.25-oz. pkg. plain devil’s food or fudge cake mix
one 3.9-oz. pkg. chocolate instant pudding mix
1 cup sour cream
1/2 cup water
1/2 cup vegetable oil
4 large eggs
1-1/2 cups semisweet chocolate chips
Preparation:
Place rack in center of oven and heat to 350. Lightly mist a 12-cup Bundt pan with vegetable oil spray and dust with flour, shaking out excess.
Place cake mix, pudding mix, sour cream, water, oil and eggs in a large mixing bowl. Blend with electric beaters on low speed for one minute. Stop and scrape down bowl. Increase speed to medium and beat for two to three minutes more, scraping down bowl.
Fold in chocolate chips, making sure to distribute them well. Turn batter into the Bundt pan and bake at 350 for 58 to 62 minutes or until the cake springs back when lightly pressed and is just starting to pull away from the pan. Place on wire rack to cool for 20 minutes. Run a long, sharp knife around edge of cake and invert onto a rack to cool for 20 more minutes. Meanwhile, prepare icing (recipe below).
Ingredients for Martha’s Chocolate Icing (for 1-1/2 cups):
1 cup granulated sugar
5 Tbs. butter
1/3 cup whole milk
1 cup semisweet chocolate chips
Preparation:
Place sugar, butter and milk in a medium saucepan over medium-high heat. Stir until it comes to a boil–about three to four minutes. Still stirring, let mixture boil for one minute. Remove from heat. Stir in semisweet chocolate chips and stir smooth. Spread icing over a cooled cake or cupcakes, or pour over a Bundt cake.
March 15, 2008 at 7:14 am
MMMmmmmm! Thanks for posting the alternative too, with the extra chocolate chips and sour cream. Any addition of chocolate and cream can only be good, surely!