This is my personal blog, on which I talk about a variety of topics purely as they catch my fancy. Some topics are serious, others whimsical. I love comments and questions so don't be shy, just courteous, even if you don't agree with me. I have another blog, The Story Template, on which I post writing-related topics on Tuesdays and Fridays.

Let's see, a bit about me... I'm married with two children, and spend much time taking care of our family. In my life BC (before children) I was a scientist who did bench research. I am a Christian who came to faith under protest through studying the historic circumstances surrounding the death of Jesus. I've written one novel, A Lever Long Enough, that I'm honored to say has won two awards. I also have written a nonfiction book, The Story Template: Conquer Writer's Block Using the Universal Structure of Story. This book is a programmed learner-type book that helps you, the writer, develop a complete compelling story (novel or screenplay) from a vague idea.

YOU CAN CONTACT ME at amydeardon at yahoo dot com.

Monday, July 11, 2011

Filled Bundt Cake

My son loves cake, but complains because when his sister ices it she puts on such a thin layer of icing he can barely taste it. (He gets around this problem by making the cake and icing himself, although still prefers someone else to do it for him).

I wanted to try something that would solve this problem. And here it is: a Filled Bundt Cake.

Preheat oven to 350F.

yellow cake recipe (below), or
yellow cake mix
3/4 cup water or milk
1/3 cup vegetable oil
3 eggs

mix batter and pour into greased/floured Bundt pan.


1/3 cup sugar
1 T cornstarch
2 T butter, softened
1/4 cup milk
1 tsp vanilla
8 oz cream cheese, softened
1 cup semisweet chocolate morsels
1 egg

Melt chocolate over low heat until smooth. Blend in rest of ingredients. Drop by small spoonfuls onto cake batter in pan, being careful that filling doesn't touch sides of pan.

Bake cake 45-55 minutes, cool in pan for a few minutes before removing it onto cake plate.

Frost with chocolate frosting (below).


8 T (1/2 cup) unsweetened cocoa, preferably Dutch-processed or Hershey's Special Dark
4 T (1/2 stick) butter, melted
1 tsp vanilla
1 tsp salt
milk added about 1-2 T at a time
powdered sugar added about 1/4 cup at a time

Mix cocoa, butter, vanilla, and salt until smooth. Add some powdered sugar. Alternately add milk and sugar until icing consistency and quantity. Do not add much milk at a time unless you want soup for icing. Add more cocoa if icing is too sweet.


2 1/2 cups flour
1 tsp salt
2 tsp baking powder
2 cups sugar, divided
2/3 cup butter, softened
2 tsp vanilla
1 cup milk

Prepare cake pan(s) by greasing and flouring. Sift dry ingredients and set aside. Mix egg yolks, 1 3/4 cups sugar, butter and vanilla, then add to dry ingredients. Slowly blend in milk. In grease-free bowl with clean beaters, and adding 1/4 cup sugar 1 T at a time, whip egg whites until stiff. With a spatula gently fold egg whites into batter. Pour into one Bundt or two layer prepared cake pans. Or makes about 24 cupcakes.

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