I love to experiment with new recipes and tweak them to be my own, however, being gluten-intolerant, I do not get to be the guinea pig. There is no dress rehearsal on my recipes...only an Opening Night.
I baked the evening away, making 26 baby bundts. and one large bundt (Center of Cinnamon Roll Recipe) Bundt.
Cinnamon Honey
Cake:
· Box of Dark Chocolate Fudge Cake Mix
· 1 1/3 C. of Milk
· 1 stick of Butter
· 3 Eggs
· 2 tsp. Instant Coffee
· 3 TBSP. Honey
· 50 g of Dark Chocolate (if available, Hersey's 60% dark with espresso bits)
Glaze:
· 1/3 cup water
· 1/2 cup sugar
· 6 TBSP butter
· 1 tsp. cinnamon
Preheat oven to 350 degrees F. Spray bundt pan with non-stick cooking spray.
Chop chocolate into small bits. Combine all cake ingredients and chocolate and mix thoroughly for 2 minutes. Pout cake batter into bundt pan. Place batter in cake pan. Beginning checking cake for doneness after 50 minutes.
Remove from oven and cool cake in pan for 10 minutes. (Very important!) While cake is cooling, combine glaze ingredients over low to medium heat in a sauce pan, stirring occasionally, until butter and sugar have melted.
Once cooled, flip cake onto wire rack or cookie sheet. Using a skewer or chopstick, poke holes in top of cake. Evenly pour glaze over warm cake. Can use a spoon or pastry brush to completely cover cake with remaining glaze.
Combine glaze ingredients over low to medium heat, stirring occasionally, until sugar and butter are melted.
I have to apologize for no after shot. I am re-doing this cake this weekend for Memorial Day Cook Out and will take PLENTY of pics.
Besos!
Sounds yummy and it's low fat, right? No? Oh well, maybe I will live a little!
ReplyDeleteOh that sounds so yummy. I'll have to try it out!
ReplyDeleteyum!!!!!! can't wait to see pics!! :)
ReplyDeleteps- the sofa is from restoration Hardware!!!
xoxo
OOH, this sounds AMAZING! YUM!
ReplyDelete