Preheat oven to 160\u00b0C.
Butter and flour 24cm bundt cake tin.
Beat egg yolks and sugar together until thick and creamy approx 10 minutes.
Add chocolate chips, almond meal, cinnamon, lemon zest, juice and sherry.
Beat until just combined.
In a clean dry bowl beat the egg whites with 50g sugar until stiff.
With a metal spoon carefully fold egg whites into torte mixture.
Pour into bundt cake and bake 1 hour.
Sprinkle with icing sugar to serve.
Preheat oven to 350\u00b0F.
Mix together the dry ingredients.
Add eggs, pumpkin and oil.
Blend in nuts.
Grease and flour either a bundt cake pan or two 9 inch cake pans.
Bake for 30 minutes.
In a separate bowl mix all of the frosting ingredients and mix well.
Frost when cake is cool.
If you have pumpkin pie spice on hand you could sprinkle a little over the frosting for appearances!
Enjoy with family and friends.
Combine all ingredients and mix until smooth.
Bake at 350 for one hour (a Bundt cake pan works best).
Cool completely then drizzle with the Chocolate Water Glaze from recipe #89594.
Heat oven to 350\u00b0F. Grease 12 cup Bundt cake pan. Prepare cake mix as directed, adding 1 tablespoon lemon zest and coconut. Transfer to pan. Bake for 50 - 55 mins or until done. Let cool for 20 min. Remove from mold, cool completely.
In a bowl, combine icing sugar, milk and 1 tablespoon lemon juice. Stir until thick glaze forms. If glaze is too thick, thin with more lemon juice. If too thin, add more icing sugar. Drizzle over cake. Garnish as desired.
Set aside.
For the Cake, beat softened butter, granulated sugar
Instructions for Cake:
Mix dry ingredients together
nd flour a 12-cup Bundt pan (I use Pam Baking
Preheat oven to 350\u00b0.
Liberally grease a 12-cup Bundt pan. Put cake mix, pudding mix and Dream Whip in mixer bowl; stir.
Add eggs and mix.
Add vegetable oil and water.
Beat for 4 minutes. Add poppy seed and nuts; mix thoroughly.
Pour into Bundt pan; bake 50 to 60 minutes.
Test at 50 minutes.
Let cake rest in pan 15 to 20 minutes before removing.
Top with Cinnamon Glaze (recipe follows).
In a heavy saucepan over medium heat combine the condensed milk and chocolate chips; cook stirring constantly until the chips are melted and the mixture is smooth (do not allow the mixture to bubble).
Remove from heat and stir in the vanilla.
Cool slightly before drizzling over the bundt cake (mixture will thicken upon standing).
up bundt pan.
Spread batter into pan.
Bake cake on
nd flour a 12-cup bundt pan. Preheat oven to 350
50\u00b0F Grease 12-cup bundt cake pan with shortening; lightly flour
50\u00b0F Grease 12 cup bundt cake pan with shorting and lightly
nd flour a 10 inch Bundt Pan. (Do not use spray
nd flour a 12 cup bundt cake pan.
In a large
reased and floured 25 cm Bundt cake pan (or a silicone one
Heat oven to 350\u00b0.
Generously grease and flour 12-cup Bundt cake pan.
Blend cake mix, sour cream, water and eggs on low speed until moistened.
Beat for 4 minutes on medium speed.
Fold in chocolate pieces; pour into pan.
Bake for 40 to 45 minutes or until cake springs back when touched lightly in center.
Cool 10 minutes; remove from pan.
Cool completely.
Spread cake with Caramel Glaze allowing some to drizzle down sides.
ans or one 10 inch Bundt pan.
In a small
bundt cakes (using 1 bundt pan twice or using 2 bundt cake pans
br>Grease and flour a Bundt cake pan or tube pan.