Читать книгу A Daddy for Her Sons - Raye Morgan - Страница 3

Dear Reader,

This story is about a woman who bakes such lovely Bundt cakes she’s hoping to build a business on it. What a fun way to make a living! Personally, I’m pretty much a disaster in the baking department, but I do have one favorite Bundt cake that makes friends ooh and aah. Hope it works for you!

Measurements are according to US custom. I grew up with Dutch cookbooks, but converting recipes to metrics is just too risky for me. Sorry!

Chocolate Overload Bundt Cake

1 package chocolate cake mix

1 small package instant chocolate pudding

4 eggs

1 cup sour cream

¼ cup cold coffee

¼ cup water

12 ounces fine-quality semi-sweet chocolate chips

Heat oven to 350 degrees F.

Beat eggs until well mixed, add sour cream, then water and coffee, and mix thoroughly. Add cake mix, beating in slowly, then the pudding. Mix the same way. When smooth, fold in chocolate chips and pour it all into a prepared Bundt pan.

Bake for about one hour. Test with pick and take out when pick comes clean. Cool, but glaze while still somewhat warm.

Rum Glaze (a chocolate or coffee glaze will do as well)

Mix together in a saucepan:

½ cup butter

1 cup white sugar

¼ cup white rum

¼ cup water

Bring to boil and simmer for 2 minutes, then pour over warm cake that has been poked all over with a toothpick.

You don’t want to think about the calories, carbs and fat per slice. If you let that bother you, you wouldn’t bake this in the first place!

Eating Bundt cake goes perfectly with reading romances! Enjoy!

Raye Morgan