Brown Sugar Cake

Brown Sugar Cake

Ingredients

Preparation

2 cups brown sugar
1-3/4 cups sifted flour
2 tsp. cinnamon
2 tsp. ginger
1 tsp. ground cardamom
1 tsp. ground cloves
1tsp. soda
1 tsp. salt
¾ cup buttermilk
2 eggs
½ cup butter or margarine, melted
1 cup chopped nuts, if desired.

Butterscotch Glaze Topping:
¼ cup butter or margarine
¼ cup brown sugar
2 tbsp milk
1 cup sifted confectioners' sugar
1 tsp. vanilla or rum extract
In large bowl, combine all dry ingredients; add buttermilk, eggs and melted butter. Beat well. Add nuts, if used. Bake in greased and floured Festival Bundt Pan at 325 degree for 50 minutes; turn out onto wire rack or serving plate to complete cooling.
Top with Butterscotch Glaze:
In saucepan combine butter, brown sugar, and milk. Bring to full boil. Add confectioners' sugar and extract. Beat until smooth. Additional milk may be added to obtain desired consistency.

Double Chocolate Bundt Cake

Double Chocolate Bundt Cake
(from Gramma Carol)
1 Duncan Hines Devil’s Food Cake Mix
1 small pkg. Chocolate instant pudding
½ Cup Oil
1 cup water
1 8 oz. Sour cream
1 ½ c. chopped nuts
4 eggs
(12 oz. Pkg. Chocolate Chips)

Mix together for 2 minutes. Fold in chocolate chips.
Bake in greased and floured (I use cocoa) bundt pan.
Bake 50-60 minutes (I did 350° the last time) seemed ok

Tunnel of Fudge Cake

Tunnel of Fudge Cake

Cake:
1 3/4 cups butter or margarine, softened
1 3/4 cups granulated sugar
6 eggs
2 cups powered sugar
2 1/4 cups all purpose flour
3/4 cup cocoa
2 cups chopped walnuts*

Glaze:
3/4 cup powered sugar
1/4 cup cocoa
1 1/2 to 2 tablespoons milk

Heat oven to 350 degrees. Grease and flour 12 cup Bundt Pan. In large bowl beat margarine and granulated sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add powdered sugar; blend well. By hand, stir in remaining cake ingredients until well blended. Spoon batter into prepared pan; spread evenly. Bake at 350 degrees for 58-62 minutes**. Cool upright in pan on cooling rack 1 hour, invert onto serving plate. Cool completely.

In small bowl, combine glaze ingredients until well blended. Spoon over top of cake, allowing some to run down sides. Store tightly covered. 16 servings.

*Nuts are essential for the success of the recipe.

**Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical.

High Altitude - Above 3500 feet; Increase flour to 2 1/4 cups plus 3 tablespoons.