It is the phone call every mom dreads.
“Is Mrs. Paul at home?” asks an efficient voice on the other end of the phone. I pause for just a moment. Our privacy director screens out most telemarketers, so, logically this must be someone I know but don’t recognize.
“Yes, this is Julie,” I mumble.
“Hi, this is (insert name of incredibly energetic, organized and self-sacrificing parent). You have signed up as a volunteer for our (insert second name of band, soccer, academic club, PTO, choir, or honor society) bake sale. What would you like bring?”
Throughout the years I’ve baked my share of cookies and brownies, but, recently I’ve discovered the perfect contribution – the always reliable, infinitely variable, and incredibly simple Bundt cake. Whether you use a fancy Bundt pan or basic tube pan, Bundt cakes are the original self-decorating dessert.
If you choose to be fancy, you can drizzle on icing. If you’re short on time and/or energy, you can serve them unadorned or with a light dusting of powdered sugar. And, if you play your cards right, you will never have to ice a dozen cupcakes again.
Butterscotch Cake
Until recently I had never tried a butterscotch cake, but, after one bite I was hooked.
1 package yellow cake mix
1 package butterscotch pudding mix (not instant)
1 cup milk
1 / 2 cup vegetable oil
4 egg whites
1 / 4 cup confectioners’ sugar for dusting (optional)
Preheat oven to 350 °F. Grease and lightly flour a 10-inch Bundt pan. In a large bowl, combine cake and pudding mixes, oil, and egg whites. Beat on low speed for 30 seconds. Switch to medium speed for two minutes. Pour butter into pre-buttered and floured Bundt pan.
Bake at 350 °F for 50-60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 15 minutes and turn onto a wire cooling rack. Cool completely and, if desired, sprinkle with confectioners’ sugar before serving.
Sinfully Buttery Bundt Cake
This may be quality as the definition of plain, unadulterated decadence, but the occasional splurge adds a little spice to life.
1 / 2 lb. butter, softened
2 1 /4 cups sugar
5 eggs
2 cups flour
1 teaspoon vanilla
1 / 3 teaspoon lemon juice
1 / 4 teaspoon salt
Cream butter and sugar until smooth. Add eggs, one at a time, and mix after each addition. Add flour, vanilla lemon juice and salt. Pour into a well buttered and floured Bundt pan.
Bake at 325 °F for about 1 hour. Cool in pan 15 minutes. Turn out onto cooling rack. Frost with powdered sugar frosting, if desired.
Powdered Sugar Frosting
Mix one rounded tablespoon soft butter, 1 / 2 teaspoon vanilla, and powdered sugar. Add small amounts of milk until thin icing forms. Drizzle over top of cake.
(Adapted from Cooks.com).
Chocolate Chip Supreme
Since I immediately felt guilty after including the last recipe, I modified this one to reduce its amount of fat and calories. I’m happy to say, however, that none of the cake’s original flavor has been lost in translation.
1 package chocolate cake mix
1 package sugar-free instant chocolate pudding mix
1 cup applesauce
4 eggs
1 / 2 cup hot water
1 cup fat-free sour cream
2 teaspoons vanilla extract
1 cup semi-sweet chocolate chips
Preheat oven to 350 °F. Combine cake mix, pudding, apple sauce, eggs, water, sour cream and vanilla. Stir in chocolate chips and pour into a well-greased and floured Bundt pan. Bake for 45-50 minutes, or until center springs back when touched with your finger. Turn onto baking rack, cool and serve.
Julie Paul cooks in Clinton with her husband Ian and James. Care packages are now sent to Andy at college.
