Southern Style Chocolate Bundt Cake

Who does not love a good southern style Bundt cake? This one is a favorite!

Southern Style Chocolate Bundt Cake

1 package Devil’s Food cake mix
1 small box instant chocolate pudding mix
3/4 cup vegetable oil
1/2 cup warm water
4 large eggs, slightly beaten
1/2 heaping cup sour cream
3/4 cup semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray containing flour.

In a large bowl whisk together the Devil’s Food Cake Mix with the chocolate instant pudding mix.

Add in vegetable oil, warm water and slightly beaten eggs. Mix together with a fork. Add in the sour cream and mix together well with a spatula.

Add in the semi-sweet chocolate chips.

Pour batter into prepared pan and smooth out the top. Lightly hit the pan on the counter a few times to loosen air bubbles.

Bake in preheated oven 47 minutes.

Remove and allow to cool for 10 minutes.

Run a knife around the outside of the cake and flip out onto serving plate.

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Chocolate Chip Pound Cake

One of my favorite recipes!

Chocolate Chip Pound Cake

4 large eggs
1 1/2 cups water
2 teaspoons pure vanilla extract
1 package yellow cake mix
1 small box instant vanilla pudding mix
1 small box instant chocolate pudding mix
1 stick unsalted butter, melted
1/4 cup vegetable oil
3/4 cup semi-sweet chocolate chips

Start by preheating your oven to 350 degrees F. Spray a Bundt pan with non-stick cooking spray containing flour.

In a large bowl whisk together the large eggs with the water and pure vanilla extract. Whisk in the cake mix and both boxes of instant pudding mix.

Combine together the melted unsalted butter and vegetable oil. Add this a little at a time to the batter, beating constantly.

Fold in the semi-sweet chocolate chips.

Pour evenly into prepared Bundt pan and smooth out the top. Gently tap on counter several times to remove any air bubbles.

Bake in preheated oven 65 minutes.

Remove and allow to cool 10 minutes.

Gently run a knife around the outsides of the cake and flip out onto a serving plate.

Serve warm. Store leftovers, covered, in the refrigerator for up to 48 hours.

CHEW THIS! Magical Chocolate Cake

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Saturday, August 17th 2019 edition. By: Blaise Doubman

A Magical Experience at The Cake Bake Shop
Blaise Doubman

If you have not been to one of The Cake Bake Shop locations, one in Broadripple and the newer one in Carmel, I highly recommend you make reservations and go! It is an experience like no other experience you can get anywhere in the United States! This is not just my opinion either because just recently USA Today voted The Cake Bake Shop as one of the most unique places in the United States as well as voted it one of the most popular Instagram worthy locations! I have known about The Cake Bake Shop from the minute the Broadripple location opened for business. Gwendolyn Rogers, mastermind, owner, creator, decorator, recipe developer and genius behind The Cake Bake Shop started a social media campaign that I followed closely. Skip ahead several months and I was standing in the creation that I watched her design! The Cake Bake Shop is unreal in the magic that fills every space. Before you even walk up to the door, you can smell the freshly baked cakes, pies and cookies. Seasonal flowers and twinkling lights welcome you inside and continue to welcome you throughout the restaurant. The décor, the menu and the color scheme all change each season and one season is just as fabulous as the others. Christmas time is an especially magical time to visit The Cake Bake Shop!

This past July 4th weekend, Gwendolyn announced that her new Carmel location was taking reservations. I logged on and the soonest I could get in was the end of July. I took it. Skip ahead several weeks and my family and I were walking though yet another Cake Bake Shop location that, dare I say, is even more magical than the first location in Broadripple! Their expanded menu is filled with Parisian inspired food, while their dessert bar is filled with their signature cakes, pies, cookies and brownies, all sprinkled with Gwendolyn’s famous glitter fairy dust. Also expanding in this location is their made fresh daily ice creams, candy counter and loads of fabulously designed products in their gift shop. My Mom, Darla, decided she wanted to celebrate my Aunt Myra’s latest personal achievements and take her and her daughter, Jacqueline with us on our adventure. It was a wonderful time and we were all in awe of Gwendolyn’s latest creation. Then what happened? We got to meet Gwendolyn in person! She was there, making sure things were running smoothly and took the time to talk with us and even have a picture taken. The first thing she said was that she had remembered me from our earlier conversations, that story is for another time, and said it was so glad to finally meet me in person! Then she said I was cute and even offered me a job. I was, and still am, so thankful and grateful for the experience. When developing the recipe for this column I knew that it had to be inspired by our magical adventure. This chocolate cake is unlike anything you have ever had before! So delicious and so much flavor. Not to mention easy! Try it and feel magical!

Magical Chocolate Cake with Dreamy Chocolate Frosting

This cake will keep for 2 days, wrapped tightly and kept chilled in the refrigerator.

For the cake…
1 package Devil’s Food cake mix
1 small package instant chocolate pudding mix
1 cup sour cream
4 large eggs, lightly beaten
¾ cup vegetable oil
½ cup warm water
1 tablespoon pure vanilla extract

For the frosting…
1 cup semi-sweet chocolate chips
2 sticks unsalted butter, softened
2 ½ cups powdered sugar
2 teaspoons pure vanilla extract

1 cup semi-sweet chocolate chips, for adornment
¼ cup chocolate syrup

Start by preheating your oven to 350 degrees F. Spray two 9-inch round cake pans with non-stick cooking spray containing flour.

In a large bowl beat together the Devil’s Food cake mix with the instant chocolate pudding mix, sour cream, lightly beaten large eggs, vegetable oil, warm water and pure vanilla extract. Beat for several minutes until the batter is light, smooth and glossy.

Pour the batter evenly between the two prepared cake pans. Bang lightly each cake pan on the counter to remove and air bubbles or pockets of air that might have developed when pouring.

Bake in preheated oven for 43 minutes. When baked, remove and allow to cool in their pans.

While the cakes cool, make the frosting by melting the semi-sweet chocolate chips in a microwave safe bowl on high power until smooth and glossy, stirring every 30 seconds. Once melted and smooth, set aside to cool completely before finishing the frosting.

Once the melted chocolate has cooled, place the softened unsalted butter in a large bowl and beat until smooth. Add a cup of the powdered sugar, beat, then add the remaining powdered sugar, beating until super smooth and creamy, about 3 minutes total.

Add in the pure vanilla extract and the cooled melted chocolate and beat for 3 more minutes until the frosting is light in color, smooth and slightly thicker than melted ice cream.

When ready to assemble the cake, flip out both cooled cakes. Place one cake down on your serving platter and take about 1/3 cup of the frosting and smear it all over the top of the cake. Sprinkle on a few chocolate chips, and drizzle with the chocolate syrup. Top that with the other cake and add all the frosting to the top of the cake, working down and frosting the sides as you go along, smoothing and frosting the cake.

Sprinkle the remaining chocolate chips all over the top and dust with powdered sugar.

Ask and Answer: Lots of you have been wondering if my recipes for cupcakes, muffins, coffeecakes, shortcakes, etc. can be made in smaller cupcake or muffin tins. The answer is, of course, yes! Bake at the same temperature as the recipe suggests but please be sure to adjust your baking time! A regular size cupcake that takes 24 minutes, when switched to a smaller cupcake pan, will only take about 9 minutes, depending on the size of the pan! So, my advice would be to keep the oven temperature the same but watch carefully the bake time!

Applesauce Cake with Caramel Frosting

This moist cake reminds me of a classic spice cake without all the overwhelming spice flavors of some. Delicate and delicious, even better topped with homemade caramel frosting!

Applesauce Cake with Caramel Frosting

For the cake…
1 stick unsalted butter, soft
1 cup white granulated sugar
1 cup chilled applesauce
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 cups white all-purpose flour

For the frosting…
4 tablespoons unsalted butter
1/2 cup light brown sugar, lightly packed
Pinch of salt
2 tablespoons whole milk
2 teaspoons pure vanilla extract
2 1/2 cups confectioner’s sugar

Start by preheating your oven to 350 degrees F. Line a 9×9-inch square pan with aluminum foil and spray with non-stick cooking spray containing flour.

In a large bowl, cream together the soft unsalted butter with the white granulated sugar. Add in the chilled applesauce and combine. Will look curdled but that is desirable. Keep working.

Beat in the baking soda, ground cinnamon and salt. Beat in the white all-purpose flour.

Pour into prepared pan and smooth out the top. Bake in preheated for 40 minutes. Remove and allow to cool.

To make the frosting combine the unsalted butter, light brown sugar and salt in a saucepan over medium heat. Allow this mixture to melt and cook for about 2 minutes.

Add in the whole milk and pure vanilla extract. Cook another 40 seconds and remove from heat. Gently whisk in the confectioner’s sugar.

Evenly pour and spread over cooled cake.

Cut and serve.

CHEW THIS! Winnie Roland’s Lemonade Party Cake

Winnie Roland’s Lemonade Party Cake

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The following “Chew This!” column has been reprinted from “The Courier-Times”, Sunday, January 20th 2019 edition. By: Blaise Doubman

Winnie’s Lemonade Party Cake Brings Back Memories
Blaise Doubman

Years and years ago my brother, Damon, played high school soccer. My parents would travel all over for his games and just so happened one year, there was a soccer game on my Mom’s birthday. One of my brothers’ teammates, Shane Roland, found out that one of the away games were going to be on my Mom’s birthday and word spread to his Grandma, Winnie Roland. When we arrived for the away game, we really didn’t think much about it and had planned to have the birthday celebration later that evening, after the game. Low and behold, we noticed Winnie coming across the field holding something. She gave it to my Mom, Darla, and wished her Happy Birthday! It was a cake! We thought that was the sweetest thing ever! I remember looking at it and seeing the white frosting and yellow sugar sprinkled across the top and thinking, “I wonder if that is lemon”! And it was! My Mom and mine favorite! Ha! We took it home and ate on it for three days. It was the absolute best cake I had ever had in my life! We must have talked about that cake for months. It was outstanding. My mouth is watering just thinking and writing about it. It had fabulous flavor and was super moist and tasted so fresh!

Skip ahead several years later and I am still thinking about that cake! Ha! Every time I have a lemon cake, no matter where it is from, I compared it to Winnie’s lemon cake she had made my Mom for her birthday. My family and friends had to get tired of hearing me go on and on about this cake, which remember I have thought about for years! Over the years I tried everything to duplicate the cake, even searched out cookbooks and Google and found nothing even close. Looking back, I should have just asked for the recipe! Why didn’t I? I have no idea and I can’t remember. Maybe the soccer season ended soon after and everyone parted ways – it was my brother’s senior year of high school after all. Anyways, life happened, and I never asked for the recipe. Years passed and somehow, I came across a Facebook friend of mine, Nikki Keith. We started talking and I told her about the cake. She wrote back saying she was sure she could get the recipe from her Grandma and I literally about cried! Ha! A couple days later, sitting there in my inbox, was the recipe! THE RECIPE! I couldn’t contain my excitement. I went to Meijer, bought the ingredients and made the cake that night. It was fabulous! It tasted exactly like how I had remembered all those years ago. My family agreed – this was it! From that very first bite, that familiar flavor came straight back to me. Huge shout out to Nikki Keith for tracking down a recipe I have been craving for years and an even bigger shout out and thank you to Winnie Roland for sharing this delicious recipe with me and for becoming one of my new best friends. Thank you, Winnie, for your thoughtfulness then and your thoughtfulness now.

Winnie Roland’s Lemonade Party Cake

This cake is best made ahead and served chilled so plan accordingly.

1 Betty Crocker Super Moist Lemon Cake Mix
1 cup water
3 large eggs
1/3 cup vegetable oil
½ can (12 oz size) frozen lemonade concentrate, thawed
¾ cup powdered sugar
1 tub Betty Crocker white fluffy frosting
Yellow colored sugar

Start by preheating your oven to 350 degrees F. Spray a 9×13-inch baking pan with non-stick cooking spray containing flour.

In a large bowl whisk together the cake mix, water, large eggs and vegetable oil until smooth.

Pour into prepared baking pan and smooth out the top. Bake in preheated oven for the time listed on the box for the appropriate pan you are using. Inserting a toothpick into the cake when finished baking, will contain just a few moist crumbs.

While the cake is still warm, using a fork, poke holes all over the top of the cake.

In a large bowl whisk together, the thawed lemonade concentrate and powdered sugar. Pour this mixture evenly over the warm cake.

Cover with aluminum foil and chill in the refrigerator for 2 hours.

Remove, spread frosting evenly over the top of the cake and sprinkle on the colored sugar.

Store loosely covered in the refrigerator. This cake is best served chilled.

Ask and Answer: I lot of people have been asking if my recipes can be used in an air fryer. The answer is, yes! I recently got an air fryer myself and have been trying and testing recipes. The machine is really nice and requires little to no oil! I will have more information in the coming weeks on my blog addressing my air fryer and some of my recipes. Stay tuned!