Chocolate Bundt Cake

17 Responses to Chocolate Bundt Cake

  1. Edes says:
    November 16, 2011 at 6:27 pm

    Would love to try this cake and I have no trouble converting quantities to our metric system but could you please give a measurement for the quantity of butter ~ ours come in ‘blocks’ 250grams = 8.8 ozs Thank you in anticipation

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  2. Mary Anne says:
    January 1, 2012 at 3:09 pm

    I am baking this cake as I type this note. I thought I’d give warning to others who may have this wonderful cake pan. I had difficulty getting the cake pan to “sit” evenly on my oven rack. In fact, when I thought it was sitting right, I closed the oven door only in a few minutes to hear a “blip” in the oven and the cake pan had tilted. Batter leaked out (another note: the batter fills the pan completely). So now I have burned cake batter on bottom of oven. I have placed the cake pan on a cookie sheet to remedy the tilting of the cake pan. So, remember to place the cake pan on a cookie sheet when you put it in the oven. I can’t wait to try the cake. I didn’t have time to bake it at Christmas so we are having it today on New Year’s. Happy New Year everyone!

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    • sbranch says:
      January 1, 2012 at 5:26 pm

      Hmmm, so sorry Mary Anne!! I just ran into the kitchen to sort of try and make the cake pan do that in my stove, but it just sat flat. I’m wondering if the rungs on the shelf of your oven are further apart than mine. Maybe that’s it–no one has mentioned this to me before. I think I feel worse about the burned part on the bottom of your oven!!

      Wishing you a wonderful new year . . . we always have a cake on New Year’s, our tradition, and blow out candles with a prayer for the new year.♥

      Reply
  3. Kari says:
    February 12, 2012 at 1:43 am

    What a delicious recipe for any pan!
    What kind of oven do you have? It is perfectly charming and I can’t tell if it is genuinely vintage-y or new made to look retro?! Thanks~

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  4. Carolyn Stanley says:
    November 5, 2012 at 7:19 pm

    Hi, Susan and all,
    I love bundt pans. My particular favorite is a pan with 32 mini bundt shapes. I found an even easier method of making sure the pan releases its treasures. I spray it with any brand cooking spray with flour such as Baker’s Secret, but Pam and many store brands carry these baking sprays. The cakes fall right out, and clean up is much easier, too.

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  5. Patty Page says:
    January 6, 2014 at 12:57 pm

    I’ve had this recipe for awhile and made it just as printed, but since then, both of my girls have gone to a gluten free diet. I followed your recipe exactly as written except that I substituted Namaste Foods Gluten Free Perfect Flour Blend (bought at Costco) for the unbleached flour. It came out wonderful! It was moist and delicious! Not all gluten free recipes come out that way, so we’re thrilled to have a chocolate cake recipe that works!

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  6. Salina Fedrick says:
    December 9, 2016 at 3:17 pm

    Hi Susan, Is there another recipe for this cake on your site using a gingerbread recipe?

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  7. Linda S. says:
    November 28, 2018 at 3:26 pm

    Does the shortening ever leave a sticky residue on the pan?

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