My not-so-little twins turned the big ol' five today! Since we had a full long weekend of celebrations, I kept it simple by going out for dinner tonight and baking a birthday cake in the day to enjoy when we came home. A chocolate bundt cake in fact... I picked up a pretty pastel blue bundt cake pan on my travel in Myrtle Beach last month, and it was the perfect first occasion to use it. Baked up moist, chocolatey and not too sweet, it made a special ending to their big day!
Chocolate Bundt Cake
Makes 16 servings
4-1/2 cups flour
3 cups sugar
3/4 cup cocoa
1 Tbsp. baking soda
3/4 tsp. salt
1 cup vegetable oil
1 Tbsp. vinegar
1 Tbsp. vanilla
3 cups water
powdered sugar
Heat oven to 350F. Grease and flour pan; set aside. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Add remaining ingredients and blend on low speed for one minute, scraping the bowl often with a spatula. Beat on medium speed for two minutes.
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| Sift the cocoa into the flour mixture to loosen any clumps. |
Pour batter into prepared pan; bake for 45 to 55 minutes, until toothpick inserted comes out clean. Cool 15 minutes in pan. Invert onto cooling rack and cool completely. Dust with powdered sugar when ready to serve.
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| Don't worry that it's cracked and raised. Once flipped it's all good! |
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| Dust icing sugar evenly by placing sugar in a small sieve and tapping the side with a spoon. |
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| Added a little coloured candy stars and we're ready to rock 'n roll! |
Happy Birthday my sweet boys! I wish you both another year of adventure trying and eating all the delicious foods you can sink your teeth into! Mommy will continue to introduce you to the joys and wonder of food in the slow lane.. devouring and savouring together one bite at a time!
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