My brother-in-law Greg Shelton has an interesting practice he calls “The American Holiday rule”. According to this rule, one is allowed to do anything one wants on holidays that are only celebrated in America, such as July 4th. Birthdays also fall under this category (these are Greg’s rules, not mine). Gluttony and debauchery are encouraged in spades.
Alas, my actual birthday this week was the opposite – an austere day filled with boring board meetings, a doctor’s appointment and a night of single-parenting (damn you, PV City Council, for stealing my husband away). Luckily, I managed to fit in some gluttony the following day, by making myself a rich and wonderful birthday cake and eating it with my loved ones.
I love baking cakes, and will often use my own birthday as an excuse to do so. This year, out of nowhere, I had an intense craving for a chocolate bundt cake with coconut cream filling. I had never had (or even seen), such a cake, but all of a sudden I had to have it. I found this recipe on the internet – I don’t know who Amy Bouchard is, but
she knows what she’s doing. It turned out to be a great choice, rivaling my 2009 Coca-Cola and mini marshmallow birthday cake (which, in retrospect, might have been so good because we were withering away in the mountains of Panama). But either would do, I think, for a day dedicated to gluttony.
Recipe’s after the jump.
Amy Bouchard’s Chocolate Bundt Cake
2 cups sugar
1 cup vegetable oil
2 whole eggs
3 cups all purpose flour
1 cup unsweetened cocoa
2 tablespoons Baking Powder
1 1/2 teaspoons salt
1 cup hot black coffee
1 cup sour milk or buttermilk (add 1 tablespoon white vinegar to a cup
whole milk = sour milk)
1 tablespoon vanilla extract
1/4 cup sugar
1 Tablespoon vanilla extract
8 oz. pkg. cream cheese ( softened)
1 whole egg
3/4 cup sweetened flaked coconut
1 cup semi-sweet or milk chocolate chips
Mix filling into a small bowl, beat sugar, vanilla, cream cheese and egg until smooth. Stir in coconut and choc. chips until well blended. (set aside)
Preheat oven to 350 degrees. Heavily grease and flour Bundt cake pan.
In a large mixing bowl combine sugar, oil, and egg. Beat on high for one minute. Add remaining ingredients, beat for three minutes at medium speed until well blended.
Spoon half the batter into the prepared Bundt pan. Spoon prepared filling on top of batter, then top with remaining batter.
Bake at 350 degrees for 75-80 minutes. (The center may seem unbaked but that is because of the cream cheese filling).
Cool upright for 15-20 minutes. Remove from pan and cool, then pour glaze over the cake. Best when stored in refrigerator.
2 cups powered sugar
6 Tablespoons Cocoa
4 Tablespoons Butter
1 Tablespoon Vanilla extract
5-6 Tablespoons Hot water
Blend until smooth.