![]() Drizzle the glaze into the ridges of the cake. Invert the cake onto the rack to cool completely, about 2 hours.įor the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Gently smooth the top of the batter with an offset spatula.īake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Spoon the chocolate batter into a second large resealable plastic bag. Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. ![]() Add the egg mixture and beat until the batter is combined, about 3 minutes. Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.īeat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Whisk together the flour and salt in a medium bowl. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray. Position a rack in the lower third of the oven and preheat to 350 degrees F.
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