3 responses to “Sugar & Spice Friday.”

1. 

   Mary

   December 17, 2012

   There is something seriously wrong with this recipe. I made it exactly as written …. and ended up with a cake not done after 1 1/2 hours … and had the texture of a brick on outside cooked portion … and like pudding in center. Major flub. Good flavor though.

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2. 

   Megan Francis

   December 18, 2012

   Hi Mary,
   I double checked the recipe and it is exactly the one I used. It may depend on the pan you used, I bake mine in Nordic Ware Mini Bundt. It makes about 8 mini cakes. It is supposed to be a more dense centered cake but the edges should be fluffy. If you would like the fudge center but need the cake to rise more you can try adding 1 tsp of baking powder. If you would like a fluffier cake recipe you can try this one:
   5 cups all-purpose flour
   1 cup unsweetened cocoa powder
   2 teaspoon baking soda
   1 1/2 teaspoon salt
   1 cup whole milk
   1 cup sour cream
   4 sticks unsalted butter
   3 cups sugar
   8 large eggs
   2 teaspoon pure vanilla extract
   Preheat oven to 325
   Whisk dry ingredients together (dry mixture)
   Mix milk and sour cream together (wet mixture)
   In mixing bowl cream butter and sugar until fluffy
   Beat in eggs one at a time
   Alternate adding wet and dry mixtures to mixing bowl
   
   Stir in vanilla
   Stir about 50 strokes until batter looks shiny
   Bake 55-60 minutes until toothpick comes out almost clean
   I hope that this has helped!
   Megan

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3. 

   Mary

   December 18, 2012

   Ah ha! So that is the problem … the size of the pan! Your recipe does not specify mini-bundts and the pics don’t really show that they are mini’s – as opposed to a full sized bundt cake, which is what it looked like to me and what I used … unfortunately. Mystery solved! :)
   Thanks for your reply!

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