So What Happens to a Bundt Cake...

mimivan

Thu, Aug 06 2009, 4:52 am

So what happens if you get a recipe for a Bundt cake and make it in a regular pan...

does it explode? LOL

Seriously, I really want to try a Bundt recipe but I don't have time to buy and toivel a Bundt pan before tommorrow...should I go ahead and make it in a regular pan?

mimivan

Thu, Aug 06 2009, 4:53 am

This is the one I wanted to try:

I found this really interesting recipe on line and am wondering if anyone ever tried something like this - or wants to be brave and do so. I would like to try it AFTER someone else does and says it came out good.

Ingredients
1/2 cup (120 ml) canola oil
1 1/2 cups (340 g) packed dark brown sugar
2 cups (450 g) puréed cooked (boiled or steamed) red beets (about 3 medium-size beets)
1/2 cup (90 g) nondairy semisweet chocolate chips, melted
1 teaspoon (5 ml) vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons (9 g) baking powder (look for aluminum-free)
1/4 teaspoon salt
Confectioners' sugar, for dusting

Preparation
Preheat oven to 375°F (190°C, or gas mark 5), and lightly oil a Bundt pan.

In a mixing bowl, cream together oil and brown sugar. Add beets, melted chocolate chips, and vanilla, and mix well.

In a separate bowl, combine flour, baking powder, and salt. Add to wet beet mixture, and stir until just combined.

Pour into prepared Bundt pan, and bake for 45 minutes, or until a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes before removing to a wire rack. Cool completely. Before serving, dust with confectioners' sugar and top with blueberries, if desired

willow

Thu, Aug 06 2009, 5:07 am

It will be fine

BeershevaBubby

Thu, Aug 06 2009, 5:22 am

It will be fine, just not as high as it would be. Do you have a regular tube pan ready to use?

He*Sings*To*Me

Thu, Aug 06 2009, 5:25 am

I have the non-Bundt recipe for this...you need it for Shabbos, right? I'll try to post it sometime today...right now I'm heading to bed...it's early a.m. here in Chicagoland, and I'm coming down off of late-night caffeine...zzzzzzzz ya later today!

sarahd

Thu, Aug 06 2009, 5:33 am

Bundt cakes are usually heavier than regular cakes. I don't know how that will translate to a regular cake pan - will the cake end up soggier or not thoroughly baked?

Marion

Thu, Aug 06 2009, 6:00 am

Silicone (by my Rav) doesn't need tovelling...

sped

Thu, Aug 06 2009, 7:01 am

Marion wrote:

Silicone (by my Rav) doesn't need tovelling...

Is that only your rav?I thought that is standard halacha. It never occured to me to ask such a question.

Marion

Thu, Aug 06 2009, 7:56 am

sped wrote:

Marion wrote:

Silicone (by my Rav) doesn't need tovelling...

Is that only your rav?I thought that is standard halacha. It never occured to me to ask such a question.

I thought it was standard too. But so many things that I thought were standard don't seem to be so around here. The "by my Rav" was basically a disclaimer.

FraydaSue

Thu, Aug 06 2009, 8:11 am

Nothing happens if it's cooked in a regular pan. Reduce the heat slightly and add approx 15mins cooking time to bake through.

He*Sings*To*Me

Thu, Aug 06 2009, 1:01 pm

"Chocolate Cake" from Deceptively Delicious by Jessica Seinfeld

Prep Time: 15 minutes * Total Time 55 minutes * Makes a 9 inch cake

Batter:
Non-stick cooking spray
1 cup firmly packed light or dark Brown Sugar
1/4 cup Canola or Vegetable Oil OR trans fat-free soft tub Margarine spread
1 large Egg
2 large Egg Whites
3 ounces Semi- or Bittersweet Chocolate, melted and cooled
1/2 Beet puree
1/2 cup Lowfat 1% Buttermilk
1 Teaspoon pure Vanilla extract
2 cups All-Purpose Flour
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
***************************************************
Frosting:
1 8 ounce package of reduced-fat Cream Cheese
3/4 cup Confectioners' Sugar
1/2 cup unsweetened Cocoa Powder
1 Tablespoon pure Vanilla extract
***************************************************
1. Preheat oven to 350 degrees F. Coat a 9 inch baking pan with cooking spray.
2. In a large mixing bowl, beat the brown sugar with the oil/margarine until creamy. Add the whole egg
and egg whites one at a time, beating well after each addition. Beat in the melted chocolate, beet
puree, buttermilk, and vanilla.
3. Add the flour, baking soda, and salt. Beat until smooth.
4. Pour batter into the pan and bake until a toothpick comes out clean when inserted into the center,
35 to 40 minutes. Let the cake cool 5 minutes in the pan before turning it out onto a rack to cool
completely.
5. Meanwhile, make the frosting. Beat the cream cheese with the confectioners' sugar, cocoa powder,
and vanilla until smooth. Slice the cake in half HORIZONTALLY. Spread the frosting over the top and
between the layers of the cooled cake.
6. Refrigerate in an airtight container for up to 4 days.
***************************************************************************************

chocolate moose

Thu, Aug 06 2009, 3:19 pm

and save me a piece! a big one !