Jennifer's No-Fail Cakewalk Cake

Photo by Cecelia H.
Adapted from ezrapoundcake.com

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from ezrapoundcake.com

Ingredients

  • Cake:

  • 2

    sticks butter, softened

  • 1

    cup sour cream

  • 3

    cups sugar

  • 6

    eggs

  • 1

    teaspoon pure vanilla extract

  • 2 1/4

    cups all-purpose flour

  • 1

    teaspoon baking powder

  • 3/4

    cup cocoa

  • Vanilla Glaze:

  • 1

    cup confectioners’ sugar

  • 1/4

    cup heavy cream

  • 1/2

    teaspoon vanilla

  • OR

  • Chocolate Ganache:

  • 1

    cup semisweet or milk chocolate chips

  • 1/2

    cup heavy cream

  • 1

    small package Reese’s Pieces

Directions

1.Preheat the oven to 325 degrees F. Grease and flour a 10-inch Bundt pan. 2.Using an electric mixer, cream together the butter and sugar. 3.Add the sour cream, and blend well. 4.Add the eggs, 2 at a time, beating well after each addition. 5.Add the vanilla. 6.In another bowl, stir together the flour, baking powder, and cocoa. 7.Add 1/2 the flour mixture to the creamed mixture; beat well. Add the remaining 1/2 flour mixture, and continue to beat at medium speed for 2 minutes. 8.Pour the batter into the prepared pan, and bake for 1 hour 15 minutes. (If necessary, continue to bake for an additional 15 minutes, but do not open the oven to check the cake for at least 1 hour.) 9.Remove from the oven, and cool in pan for 15 minutes. Invert cake onto a plate. Set aside to cool. 10.For the Vanilla Glaze: In a small bowl, whisk together the confectioners’ sugar, cream and vanilla until completely blended. If the glaze is too thick, add more cream, a little at a time. Pour glaze onto cake, letting it run down the sides. Set aside. 11.For the Chocolate Ganache: Measure the chocolate chips into a bowl. Pour the cream into a small saucepan, and warm it over medium heat. When the cream starts to simmer, take it off the heat, and pour it over the chocolate chips. Let it sit for 5 minutes; then stir until fully blended. Pour or drizzle the ganache onto the cooled cake. Set aside. 12.Place the Reese’s Pieces in a resealable plastic bag, and crush with a rolling pin. 13.Sprinkle crushed candy on top of the glaze.

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