Just a few adjectives to describe this yummy, made from scatch cake! I love bundt cakes! The thought of getting out of making frosting and the cake still looks great! This was a mixture of chocolate and vanilla that came together really well and tasted just as great!
Chocolate Almond Swirl Bundt
- 1 cup butter
- 2 1/4 cups sugar
- 6 eggs
- 3 cups sifted flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup sour cream
- 1 tsp vanilla
- 1 tsp almond extract (I didn't add this)
- 3/4 cup chopped almonds or pecans (optional)
- 1/4-1/3 cup unsweetened cocoa powder
- 1/4 cup mini chocolate chips to vanilla batter (I added this to the recipe)
Cream butter. Add sugar gradually and beat until light. Add eggs, one at a time, beating after each egg.
Sift flour, salt and soda (I didn't sift). Add to the batter alternating with the sour cream. Add your tsp vanilla.
Now comes the flavorings. Split your batter in half the best you can. Now add to half the batter your unsweetened cocoa powder. To the other half of the batter, add your almond extract if you like or your mini chocolate chips or add nuts.
Grease your bundt cake pan. I only greased mine and I had a hard time getting it to come out. I am going to grease and flour my pan next time.
Pour half of your vanilla batter in your pan and spread evenly. Next pour your chocolate batter on top. Now pour the other half of your vanilla batter. Take a knife and swirl through the batter. Bake for 1 hour 10 minutes at 350 degrees or until done.
Cool in pan for about 10 minutes before removing and cooling on a wire rack.
Once cooled but still slightly warm, pour your vanilla glaze over the top.
Vanilla Glaze ~
- 2 cups powdered sugar
- 1 tsp vanilla
- 2 tbsp melted butter
- enough milk to make a drizzling consistency
Mix together to the right consistency (nice and smooth) and drizzle all over your yummy cake! You will be glad you did and enjoy every bite!!