Nothing but bundt cakes!

Or other wise titled, In the kitchen all day!

So I kinda volunteered to make 8 bundt cakes for a ward enrichment birthday celebration. I was excited about it and think they turned out super delicious and cute. Here in Sandy there is a little cake shop that makes the cuttest cake, but they are gonna cost you around $40. There is no way I would ever pay that (call me CHEAP!) I ended up at $40 for 8 Bundt Cakes including silk flowers. Not to shabby.

I used a friends recipe (thanks megan)! Scroll down her page and you'll find an amazing marble bundt recipe, and tons of other yummy stuff.

Chocolate batter


1 chocolate cake mix (I prefer a darker chocolate version)

1 small package chocolate fudge instant pudding

4 eggs

1/2 cup oil

1/2 cup water

1 cup sour cream

1 t vanilla

Combine all ingredients. This makes a rich, delicious and thick brownie like batter.

Grease and flour a standard size bundt pans (I use BAKERS JOY a spray like pam but it contains flour and makes it a snap to flour/grease).

Bake in a preheated 350 degree oven for about 50 minutes, or until a tester comes out clean. In my convection I started checking at 40 minutes.

Let cool in pan on wire rack for 10 minutes. Remove from pan and cool to room temperature on rack.

Cream Cheese Frosting

4 oz cream cheese, softened

1/4 cup butter, softened

1/8 cup vegetable shortening (this helps the frosting to harden)

1 t vanilla

1 tsp salt

3 1/2-4 cups powdered sugar

Blend on high until you get the desired consistency. You want it thick.

To frost, spoon frosting into a gallon freezer bag. Snip off the corner (start small and test it until you get the desired thickness). Frost cake in back and forth zig-zag pattern. Or use a decorator bag fitted with a round coupler or large round tip.

Last but not least
Add a flower. Fresh or Silk! If using fresh check to see which ones are food safe. Roses are food safe.