Make a Fast Cake

Coka Moka Stout Bundt Cake

I like Bundt cakes, especially ones made without icing that count on quality ingredients for flavor. I also like the way a bundt cake transports so easily in my 19-cup 10-inch square Rubbermaid.

This recipe started as a recipe from CraftBeer.com. I modified it just a bit. It is very tasty and always disappears fast.

Beat together:

• 1/4 c vegetable oil
• 4 eggs
• 8 oz stout (I use Guiness)
• 1 T instant coffee granules.

Sift together:

• 18¼ oz devil food cake mix
• 3½ oz chocolate pudding mix

Make a well in the center of the dry ingredients. Pour the wet ingredients into the well, stirring gently until thick, creamy and smooth.

Pour into greased bundt pan and cook at 350 for 55 minutes, or until the cake top is pulling away from the pan.

Cool for ten minutes and turn out onto wire rack.

Sift a dusting of confectioner's sugar over the top.

Bundt Pound Cake

Serve with a dusting of powdered sugar. Fruit, whipped cream and ice cream also work well.

Preheat oven to 350 degrees. This cake will need to cook for about 55 - 70 minutes, until a skewer comes out clean.

1. Cream or beat together until fluffy:
   • 1.5 c unsalted butter
   • 3 c sugar
2. Add 5 eggs, one at a time, beating in between each egg and then beating after all are added.
3. In a separate bowl, mix 2 cups whole milk (or 2 c water and 1/4 c butter milk powder) and 1 tsp vanilla.
4. In a third bowl, sift together 3 c cake flour, 1/2 T baking powder, 1/4 salt.
5. Beginning and ending with the flour, add 1/3 of the flour mixture to the mixing bowl, then 1/2 of the milk, alternating until all ingredients are mixed.

Pour into well-greased (spray PAM or similar is perfect) and floured bundt pan. Cook 55 minutes or more, until skewer comes out clean.

Invert cake onto cooling rack. If cake resists, cool in pan for 10 minutes and invert again.