It was love at first sight…however, I gazed at it with utmost caution. Wouldn’t it be tough to get the cooked cake out of that pan with all its sharp little angles in tact????
Not at all!!! At least not when you grease it excessively with Wilton’s Cake Release. This stuff creates bundt-pan magic. The cake popped right out, looking as pretty as the pan intended.
I have a standard recipe that I use when making cakes from a box mix*. First, I’ve become a bit of Duncan Hines snob, as I find the taste and texture of these mixes to be better than the rest…just my personal opinion. So, I start with any flavor mix, add 3 eggs, one cup of milk, one stick of melted butter and 1 – 2 teaspoons of any extract. For this cake, I started with a yellow cake mix and, in addition to the eggs, milk and butter, I added 1 tsp. vanilla and 1 tsp. almond extract.
The chocolate glaze recipe, which is delicious and works every time, can be found here.
I apologize, in advance, to all my other tried-and-true bundt pans for the dust they will gather.
*Someday I will experiment with “scratch” cake recipes in my quest to become a good little cake-baker but, until then, it’s Duncan Hines for me.
That is a beautiful bundt! i love the swirly rosette look it creates!