Chocolate Brownie Bundt

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  • Regular price $8.95


Ingredients: sugar, unbleached wheat flour, modified food starch, cocoa, egg white powder, salt, baking soda and baking powder.

5 MINUTES: Ready for the oven in 5 minutes

HERE'S ALL YOU DO: Preheat oven to 350. Prepare a bundt pan with light coating of melted butter or cooking spray, and OPTIONALLY, if desired, apply light coating of flour.

Empty contents of package into mixing bowl. Whisk in until smooth, 1/2 cup water, 1/2 cup of Bourbon, 1/2 cup of melted butter and 1/2 cup vegetable oil. (Optional: 1 cup of chopped walnuts or pecans.) Evenly pour mixture into the bundt pan and bake for 70 minutes(start checking at 60 minutes). Let cool for 20 minutes before removing cake from the pan.

For traditional brownies or muffins, used 13 x 9 inch brownie pan or 12 cup muffin pan and bake 35 - 40 minutes.

BE A ROCK STAR GOURMET: HERE'S ALL YOU DO: Preheat oven to 350. Prepare a bundt pan with light coating of melted butter or cooking spray, and OPTIONALLY, if desired, apply light coating of flour.

Empty contents of package into mixing bowl. Whisk in until smooth, 1/2 cup water, 1/2 cup of melted butter and 1/2 cup vegetable oil, 1 cup cherries, pitted and cut in half. 

Use 1 cup of chopped pecans. Of that, chop 1/4 cup a little smaller and coat the bottom of the pan. Whisk the remainder into the batter.

Transfer into bundt pan. Bake for 70 minutes, start checking at 65 minutes. Let cool 20 minutes before removing cake from pan.

NOTE: Substitutes for the Bourbon include Brandy, Cognac, or Dark Rum. Maraschino Cherries work very well, and add color to the cake.
If making brownies, put all of the pecans into the batter and transfer into well greased 13 X 9 inch brownie pan and bake for 35 - 40 minutes.