Chocolate Almond Swirl Bundt Cake

It seems that lately my time has been spent cleaning up after myself!

Take for instance, dropping a FULL glass jar of homemade Salsa all over the kitchen floor.  Glass & Salsa everywhere! I’m still finding odds and ends lurking in cracks and underneath large appliances.  My newest trick, was filling up a very large container of flour.  Once full, I began to carry it up the basement stairs . . . only to trip!

Can you picture what comes next?

You’re absolutely right!  I went toppling head over heels . . . flour in tow.  Once I removed a thick dusting of flour from my contact lenses, I had to get to work.  Let’s just say that the next hour and a half were spent scooping enough flour out of the carpet, before I even dared turn on my vacuum. Flour & Vacuum = Disaster!

I did manage to get this cake baked for my daughters 28th birthday!

I snatched a small piece, just so I could snap a couple of pictures for you. That’s probably not very good etiquette to cut the cake that you’re taking to someone else . . . but I did.

You can make this bunt cake with Chocolate and Vanilla Almond Swirls, or make it all chocolate or all Vanilla.  Simply divide your batter, and add unsweetened Cocoa powder to the part you wish to be chocolate.  I used a bit less than half of the batter, and added about 1/4 cup of cocoa powder.  We don’t care for things tooooo chocolately. (not sure if that’s even a word)

This would look really nice on one of your Christmas Dessert Table. You could even make the cake ahead of time, freeze it and then drizzle the glaze over it before you are ready to serve it to guests.

I hope to start my Christmas baking and Candy making soon.  Hopefully, I can keep my feet on the ground!

*I updated WordPress, and I don’t think this print this works now. I will look into the problem.  In the meantime, you might need to Copy and paste to Word.

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CHOCOLATE ALMOND SWIRL BUNDT 

Cream butter – add sugar gradually – beat until light. Add eggs, one at a time, beating after each. Sift flour, salt and soda – add to batter alternately with the Sour Cream. Add flavorings.

Note:  If you are making part Chocolate, part Vanilla Almond, divide the batter as you like.  Mix in unsweetened Cocoa powder to batter that will be flavored Chocolate, and leave the other part Vanilla.

Grease 2 large loaf pans heavily or cover with wax paper on bottom of pan.. You can also use a 10 inch bundt pan if desired, instead of the 2 large loaf pans. Add a layer of Vanilla Batter, then a layer of Chocolate and finish with a layer of Vanilla.  Take a knife and swirl through the batter to make swirls.  Bake for 1 hour at 350 degrees for loaf pans and 1 hour 10 minutes for bundt pan, or until done. Cool in pan for about 10 minutes before removing to wire rack to cool.

Note:  Your oven might cook differently than mine.  Do the toothpick test to see when it’s done in the center.  Once the cake is just slightly warm, drizzle Vanilla Glaze over the top.  Store in well sealed Container.

VANILLA GLAZE:

• 2 cups powdered sugar
• 1 tsp. vanilla
• 2 tablespoons melted butter
• add enough milk or water to make the glaze the consistency you desire for drizzling over the cake. Mix until nice & smooth

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