Tuesday, June 12, 2012

Chocolate Rose Bundt Cake

Chocolate Rose Bundt Cake

  • 2 1/2 cups all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 cup whole milk
  • 1/2 cup sour cream (4 ounces)
  • 8 ounces (2 sticks) unsalted butter, plus more for pan
  • 1 1/2 cups sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract

  1. Preheat oven to 325 degrees. Grease Bundt
  2. pan. Whisk flour, cocoa, baking soda, and salt in a large bowl. Mix
  3. milk and sour cream in a small bowl.
  4. Cream butter and sugar with a mixer until light and fluffy. Beat
  5. in eggs, 1 at a time, then vanilla. Reduce mixer speed to low, and add
  6. flour mixture, alternating with milk mixture, ending with flour. Spoon batter into pan. Bake until a tester
  7. inserted in center comes out clean, 55 to 60 minutes. Let cool in pan
  8. on a wire rack. Invert cake.

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