But after eight conversions over the course of 2 years, I admit I’ve been running low on creative ideas for my “thank you.” Thankfully my sister commented on my last post with a fabulous idea! She said:
Here’s another idea for you…how about a yummy bundt pan coffee cake and a jug of Starbucks to go, set up in the break room with a huge sign that reads “Well that was a piece of CAKE!’ ha ha
That’s all I’ve got for you.
Just so happens I have a fabulous bundt cake recipe to go along with this little plan. The recipe comes from my friend Kelly’s mom…I remember eating this in middle and high school and thinking I was in heaven. She passed along the recipe at my bridal shower and I’ve cherished it ever since!
Chocolate Swirl Cake
1 cup butter or margarine softened
2 cups sugar
2 tsp vanilla
2 3/4 cups unsifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1 cup Hershey’s syrup
1/4 tsp baking soda
1 cup flaked coconut (optional)
Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well.
Combine flour, 1 teaspoon baking soda and the salt; add alternatively with buttermilk to creamed mixture.
Hold up. Do you guys know about or have you tried this powdered buttermilk?! It is a life saver! I mean really, isn’t it a pain in the arse to have everything for a recipe on hand except the buttermilk? This powder can be kept in the fridge and just mixed with water whenever needed. Love it.
Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups batter into small bowl; blend in syrup mixture.
You should have two bowls of batter at this point, a vanilla-flavored one and a chocolate-flavored one.
Add coconut to remaining batter; pour into greased and floured 12-cup bundt pan.
Pour chocolate batter over vanilla batter in pan; do not mix!
Bake at 350 about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan.
Cool completely; top with chocolate glaze.
Chocolate Satin Glaze
2 Tbs sugar
2 Tbs water
1/2 cup mini semi-sweet chocolate chips
Combine sugar and water in small saucepan; cook over medium heat, stirring constantly until mixture boils and sugar is dissolved. Remove from heat; immediately add chocolate chips, stirring until melted. Continue stirring until glaze is desired consistency. Spoon over cake (it will harden up).
The result?? A deliciously swirled chocolate cake.
Again, in hindsight I wish I would have taken a better picture of the end result for you! While the pre-sized and sliced cake is necessary for my self-control-lacking co-workers, it’s not my idea of the perfect blog pic. Sorry! I suppose I don’t need them looking at me any more cross-eyed than they already do by trying to stage the perfect camera shot. You get the idea.
I also made a Spiced Bundt Cake with a light icing, which was a great alternative to the chocolate. And the Starbucks coffee was a hit! So much better than the
jet fuel coffee made at work.