Leave it to our friends at King Arthur to find a creative use for one of our products. A few years back, they came up with a yummy-looking recipe for a chocolate coconut Bundt-style cake with a core of chocolate and a deep chocolate glaze. Part of the can of Love’n Bake Chocolate Schmear® is used to flavor some of the batter to be used to marbleize the cake. But their real ingenuity is using the rest of the can to make a satiny, shiny glaze for the cake after baking. (We can’t wait to try this over cheesecake or poured over mini cupcakes. And the glaze would probably be scrumptious over ginger or coffee ice cream.)
Here we have simplified their recipe to turn it into a not-too-sweet buttermilk cake with a deep core of chocolate. One tip when working with a tube pan or a more patterned Bundt-type pan, be sure to grease and flour it before using. To play it safe, we even grease and flour our non-stick-coated tube pans. Not to worry though if the surface of your cake is a little uneven; the glaze will cover most imperfections.
Chocolate Marble Buttermilk Bundt