bundt pan

Nanny&#x27;s Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lover&#x27;s.This is also freezer friendly if you wanted to make into portions or make ahead for a party!

Nanny’s Chocolate Fudge Brownie Cake

chocolate

eggs

water

Pillsbury chocolate fudge cake icing

Preheat oven to 350 F. Grease and lightly...

Preheat oven to 350 F. Grease and lightly flour a 10 inch bundt pan ( I use Baker's Joy spray).

***NOTE: Do NOT use the ingredients on the...

***NOTE: Do NOT use the ingredients on the brownie mix and cake mix, just what is listed above.

In a bowl add the cake mix, brownie...

In a bowl add the cake mix, brownie mix, oil eggs, and water. Pour into bundt pan and bake 50-55 minutes or until a toothpick comes out clean. ***NOTE: Pour enough cake batter to fill the pan 2/3rds the way up. If you have any batter left over, just pop it in some cupcake liners! 

Let cake cool completely after waiting 10 min....

Let cake cool completely after waiting 10 min. out of the oven onto a cooling rack and then transfer to serving plate.

In a small bowl, add 1/2 tub of...

In a small bowl, add 1/2 tub of ready to use cake icing, and melt in the microwave 30-45 seconds until it is able to be drizzled over cake.

https://mediavine-res.cloudinary.com/video/upload/ufp8o43pg6zlmlcvlten.mp4

Nanny’s Chocolate Fudge Brownie Cake is a keeper recipe! Easy to make and perfect for chocolate lover’s.This is also freezer friendly if you wanted to make in to portions or make ahead for a party!

Nanny's Chocolate Fudge Brownie Cake

This classic lemon bundt cake recipe is perfect for any occasion: a bridal shower, summer BBQ, or even a treat for your family on a casual night in. The lemon glaze makes this cake perfectly moist. Top it with icing and zest and enjoy this beautiful and delicious treat. 

Lemon Bundt Cake Recipe by Tasty

all-purpose flour

baking powder

unsalted butter, 2 sticks, room temperature

sugar

salt

eggs, room temperature

lemon zest

lemon juice

vanilla extract

milk

nonstick cooking spray, for greasing

sugar,

lemon, zested

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Make the cake: In a medium bowl, whisk together the flour and baking powder.

In a large bowl, cream the butter, sugar, and salt with an electric hand mixer until fluffy, about 3 minutes. Add the eggs, one at a time, beating until fully incorporated before adding the next. Add the lemon zest, lemon juice, and vanilla and beat to combine.

Add half the flour and beat to combine, then beat in the milk, then add the rest of the flour and beat just until incorporated. Scrape down the sides of the bowl with a rubber spatula and make sure any floury spots are incorporated.

Grease a 10-inch (25-cm) bundt pan with nonstick spray. Spoon the batter into the pan and smooth the top. Gently tap the pan against the counter to release any air bubbles.

Bake the cake for 50 minutes, until a toothpick inserted in the center comes out clean.

While the cake is baking, make the lemon glaze: In a small microwave-safe bowl, combine the sugar and lemon juice. Microwave for 1 minute, stirring halfway through, until the sugar is completely dissolved. Set aside.

Make the lemon icing: Sift the powdered sugar into a medium bowl. Add the lemon juice and whisk until smooth.

After the cake is done baking, let cool in the pan for 10 minutes, then invert onto a wire rack set over a baking sheet and remove the bundt pan. Use a knife to loosen the cake around the edges, if needed.

Use a skewer or fork to poke holes all over the top and sides of the cake. Brush the cake with the lemon glaze. If the glaze drips off, let the cake cool for a few more minutes, then continue brushing on the glaze. Let cool completely, at least 1 hour.

Pour the icing over the top of the cake, letting it drip down the sides. Grate lemon zest over the icing. Let the glaze dry completely, about 30 minutes.

Transfer the cake to a serving platter, slice, and serve.

https://vid.tasty.co/output/117197/landscape_480/1543445513

This all-in-one recipe makes dinnertime a breeze! Or leave out the veggies to make delicious roast chicken to shred and use elsewhere.

Bundt Pan Roast Chicken

chicken (5-6 pounds)

carrots (peeled)

onion

lemon

petite red potatoes

thyme

bay leaves

olive oil

Salt and pepper (to taste)

Removing the giblets from the chicken and season the interior with salt and pepper.

Cut the carrots and onion into large chunks and cut the lemon into quarters.

Add the carrots, onions, lemon, potatoes, thyme, and bay leaves to your bundt pan.

Drizzle olive oil, salt, and pepper over the top and toss until everything is evenly coated.

Cover the hole in the center of the bundt pan with a piece of tin foil, then position the chicken so that cavity rests over the hole.

Bake at 400°F for 15 minutes per pound of chicken until the internal temperature reaches 160°F.

Rest at room temperature for 15 minutes before carving.

Here's what you need: olive oil, onion, carrot, celery, garlic, salt, bay leaves, tomato paste, canned whole peeled tomato, parmesan rind, fresh basil, arborio rice, low-sodium chicken broth, large eggs, grated parmesan cheese, unsalted butter, italian breadcrumb, fresh mozzarella cheese

Sartù Di Riso By Antoni Porowski Recipe by Tasty

olive oil,

onion, diced

carrot, diced

½ cup celery, diced

garlic,

salt,

bay leaves, divided

tomato paste

oz canned whole peeled tomato, 2 cans

rind

fresh basil,

arborio rice

chicken

cheese,

unsalted butter

italian breadcrumb

mozzarella cheese

Heat the olive oil in a large pot over medium-high heat. Add the onion, carrot, and celery, stirring occasionally, until the onions are translucent, 3-5 minutes.

Add a bit more oil, if needed, then add the garlic, a pinch of salt, 2 bay leaves, and the tomato paste. Stir until the tomato paste begins to caramelize on the bottom of the pan, 1-2 minutes.

Add the canned tomatoes and break them apart with tongs or the back of a wooden spoon.

Add the Parmesan rind and basil, burying them into the sauce.

Reduce the heat to low and simmer for 30 minutes until the sauce has thickened and the flavors have developed. Remove and discard the Parmesan rind, bay leaves, and basil. Set the sauce aside to cool.

Prepare the rice. In a large pot over medium-high heat, add the rice and stock and stir to combine.

Add the 2 remaining  bay leaves and a pinch of salt.

Bring to a boil, then immediately cover and reduce down to a simmer.

Simmer for 15 minutes without removing the lid.

After 15 minutes remove from the rice from the heat, stir, and transfer to a large bowl to cool for 5-10 minutes.

Once the rice has cooled, taste to check if it needs more salt, then add the eggs and grated Parmesan cheese. Mix thoroughly with your hands.

Generously coat the inside of a bundt pan with butter.

Add the breadcrumbs and tilt the pan around to coat. Once well-coated, tap out excess crumbs into a bowl and reserve.

Using your hands, line the bundt pan with an even layer of the rice, bringing it up to about ½ an inch (1 cm) from the top of the pan.

Tear apart the mozzarella and layer it over the rice.

Top with a layer of rice mixture and smooth with the back of a spoon to seal in the sauce completely.

Top with reserved bread crumbs and brush with oil or spray with cooking spray to ensure a nice crust forms.

Bake for 30-35 minutes, until golden brown and edges have crisped up..

Remove from the oven and cool for about 10 minutes before flipping out of the pan.

Fill the cavity with any remaining tomato sauce and garnish with basil, Parmesan, and a drizzle of olive oil.

https://vid.tasty.co/output/93200/landscape_480/1525820034

Southern pound cake with a moist and velvety crumb!

Southern Pound Cake

all-purpose flour (measured correctly. See note.)

½ teaspoon baking powder (measured correctly. See note.)

unsalted butter (room temperature) ((3 sticks))

cane sugar

¾ cup whole milk, room temperature

¼ teaspoon pure lemon extract

pure coconut extract (optional but yum)

Preheat oven to 325 F. Grease a 10-cup bundt cake pan with a thin layer of shortening (I use butter-flavored shortening for this. It gives the crust a nice golden crunch and buttery flavor) and then very lightly coat it with flour. Set aside. (If using loaf pans use two 9.5 loaf pans) Set aside.

In a large bowl add flour, baking powder, and salt. Whisk together well to make sure all of the dry ingredients are combined. Set aside.

In another large bowl, cream together butter until creamy.

Gradually add sugar while mixing at low speed. Mix for about 3 minutes until creamy and combined. (set timer).

Mix in eggs one or two at a time, just until combined. Keep your mixture on low speed and do not overmix.

Mix dry ingredients into wet ingredients alternating with milk. Start and end with dry ingredients. Mix until batter is combined and fluffy. Keep the mixer on low speed. Be sure to scrape down the sides of the bowl regularly.

Stir in the vanilla extract, lemon extract, and coconut extract if using.

Spoon batter evenly into prepared bundt pan. Shake and tap the pan on the counter to even out the batter and release any air pockets.

Place on the middle rack and bake for 1 hour and 10-20 minutes (check on it at the 70-minute mark) or until a cake tester or toothpick inserted into the pound cake comes out clean. (Ovens vary and you may need to add a few more minutes) To be on the safe side, I peel up a piece of the cake to make sure it&#39;s done. Since this is the bottom of the cake nobody will see it.

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The most viewed bundt pan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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The most viewed bundt pan recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine