Wednesday, February 12, 2014

Sassy Sweets: Chocolate Chip Swirl Bundt Cake

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Sister M, you know, is obsessed with chocolate.  Over the last few weeks, I've espoused chocolate desserts for ones that my dad and sister K, and John (duh) enjoy better - lemon, grapefruit, blackberry, etc.  But I knew in the back of my mind that with Valentine's Day coming, I couldn't leave chocolate out of the repertoire for very long.

I brought the cake last week and Sister M was delighted.  Let me tell you, I didn't hear anyone else in the family complaining either.  The cake is super moist and delicious and looks incredible when you set it down in the middle of a table.  It's also really easy!!!  I bet you have most of the ingredients at home already.

If you don't have anything planned for Friday yet, put this cake on the menu.  Valentine's Day isn't about a fancy or more aptly, expensive, dinner out with candlelight.  It's about remembering the people that you love and WHY you love them.  I know John loves me without having to take me out to dinner with 10000 other people.  I'm content to snuggle up next to him on the couch and have a piece of cake, or 2.  But that's just me.
Chocolate Chip Swirl Bundt Cake (adapted from Is This Really My Life?)
Serves:  12 (1 large bundt)
Cake:
 1 cup buttermilk
1 1/4 cups vegetable oil
2 eggs
2 teaspoons vanilla extract
2 1/2 cups flour
1 3/4 cups sugar
1 teaspoon baking soda
1 cup mini chocolate chips
1 tablespoon cocoa powder
Frosting:
8 ounces cream cheese
2 cups powdered sugar
4-6 tablespoons milk

Preheat oven to 350 degrees F.  Grease and lightly flour the bundt pan and set aside.  Combine milk and lemon juice in a large bowl; let stand for 3 minutes.  Then, add vegetable oil, eggs, vanilla extract and white vinegar.  Mix well.  Beat in flour, sugar, and baking soda until just combined.  Stir in mini chocolate chips.  Separate the batter into 2 bowls.  Leave 1 bowl alone.  In the other bowl, add red food coloring and cocoa powder.  Mix well.  Drop tablespoons full of dough into the bundt pan, alternating colors.  Gently swirl with a knife.

Bake 40-50 minutes, until a toothpick, inserted into the center, comes out clean. 

Meanwhile, make the frosting:  Beat cream cheese and sugar until well-combined.  Add milk, a tablespoon at a time, until desired consistency is reached.  Spread over the slightly warm cake and let the frosting set.

Serve at room temperature or store in an airtight container up to 3 days in the fridge.

Until the next time my oven is on...



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Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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