Chocolate Amaretto Bundt Cake
Ask and you shall receive.......
On this blog anyway, when you request a baking recipe. Several of you out there requested the recipe I baked from the Magnolia Bakery Cookbook. It turned out quite well and, if you are a Kentucky girl, then bourbon makes a fine substitution for Amaretto when you realize you are out of it at the last minute.
Don't eat too much.....
Chocolate Amaretto Bundt Cake from the Magnolia Bakery Cookbook
2 cups all purpose flour
1 teaspoon baking soda
1 cup (2 sticks) unsalted butter, softened
1 cup sugar
1 cup firmly packed light brown sugar
4 large eggs, at room temperature
6 ounces semisweet chocolate, melted
1 cup milk
3 teaspoons almond extract
1 teaspoon vanilla extract
4 tablespoons amaretto - flavored liqueur
Preheat oven to 350 degrees.
Grease and light flour a 10 - inch Bundt pan.
In a medium-size bowl, sift together the flour and the baking soda. Set aside.
In a large bowl, on the medium speed of an electric mixer, cream the butter and the sugars until fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition. Add the chocolate, mixing until well incorporated. Add the dry ingredients in thirds, alternating with the milk and the extracts, beating after each addition until smooth. Add the liqueur and mix well. Pour the batter into prepared pan and bake 45-50 minutes or until a cake tester inserted into center of cake comes out clean. Let cake cool in pan for 20 minutes. Remove from pan and cool completely on wire rack.