I Like Big Bundts 2013

Yesterday was National Bundt Cake Day. This year, Mary the Food Librarian had 15 days of Bundts leading up to the big day. I was inspired by day 9 since I still have frozen zucchini from my late summer harvest.

I used a recipe from Barbara Bakes blog. I was a bit worried about the cake since my defrosted zucchini was very watery, but it turned out fine.






B & his friend had a slice of cake for dessert. I didn't bother to tell them that it was chocolate ZUCCHINI Bundt cake. They both ate it and declared that I should win the contest for the Jubilee Bundt pan. I'm keeping my fingers crossed.

In case you forgot, my Bundt cakes from 2010, 2011, and 2012.

I Like Big Bundts 2012!

The past two years, I've baked Bundt cakes for National Bundt Cake day. Even though Mary the Food Librarian wasn't able to do her 30 Bundts in 30 days for National Bundt Cake day, I still wanted to bake a cake in honor of the day.

I thought about making Red Velvet with Chocolate Chips, ala Nothing Bundt Cakes, but decided against it. I found this recipe for Chocolate Sour Cream Bundt Cake and it called to me. Something about the chocolate and the sour cream, I couldn't not make it.


Until next year, Happy National Bundt Cake Day!

P.S. The cake was gone in 24 hours. This may be my new go-to bundt cake recipe. Not too sweet, not too heavy, soo good.

I like Big Bundts

Yesterday was National Bundt Cake day.   In honor of the 3rd annual 30 days of Bundts, I made a cake.  Last year I just made box mix in a bundt pan.  This year, I actually baked a cake.

Vanilla toffee pound cake made with the toffee crumbles from Texas Toffee purchased at the State Fair of Texas.

I like Big Bundts!

Today is National Bundt Day!



It's just a chocolate cake in a Nordic Ware Star Bundt pan. Maybe next year I'll take some inspiration from The Food Librarian and make something fancy!