Marbled Bundt Cake

A beautiful Marbled Bundt Cake, made easy with our AP Classic Creme Cake & Muffin Mix and Ghirardelli Unsweetened Superior Cocoa Powder. Whether you serve this with a Holiday meal or just for a special occasion, it’s sure to be a hit, and your guests don’t need to know how easy it was to make!

Can I change this recipe?

1. Top with a simple glaze. Mix 2 cups C & H Powdered Sugar (#1151) with 3-4 Tbsp milk, adding more as needed. For a chocolate glaze, just add 1/4 cup Ghirardelli Unsweetened Superior Cocoa Powder (#6282).
2. Stir in Ghirardelli Milk (#1302) or Semi-Sweet (#1305) Chocolate Chips, Gerken’s Mini Cinnamon Drops (#2776), or white chocolate chips.
3. Spray the pan with Vegalene Premium 3-Oil Blend (#1212), then generously coat the pan with AP Cinnamon-Vanilla French Toast Sugar (#3894) before adding the batter.
4. Add fresh-frozen or dried fruit, lightly tossed in flour to prevent sinking.
5. Mix in chopped nuts- Kirkland Fancy Pecan Halves (#1292), Kirkland Walnut Halves & Pieces (#1293), or AP Deluxe Mixed Nuts (#9121).

A beautiful Marbled Bundt Cake, made easy with our AP Classic Creme Cake & Muffin Mix and Ghirardelli Unsweetened Superior Cocoa Powder.

Marbled Bundt Cake

Ingredients:

• 4 1/2 cups AP Classic Creme Cake & Muffin Mix (#1823)
• 3/4 cup oil
• 3 eggs
• 1 cup water
• 1/3 cup Ghirardelli Unsweetened Superior Cocoa Powder (#6282)
• Bak-klene ZT All Purpose Bakery Release and Pan Spray (#5564)

Instructions:

1. First, preheat oven to 375ºF. Spray a 10 in. bundt pan with Bak-klene, set aside.
2. Next, combine eggs, oil, & water. Add 1/2 liquid to bowl, then add cake mix and blend with a mixer for three minutes. Add the remaining liquids while mixing, then continue to mix for two more minutes.
3. Now, pour half the batter into a different bowl and mix in the cocoa powder.
4. Then, pour the cocoa batter into the prepared bundt pan. Spoon the plain cake mix into the bundt pan, then gently swirl the two together.
5. Bake for 60-80 minutes, or until a toothpick comes out clean.
6. Allow to cool before removing from the bundt pan. If desired, dust with C & H Powdered Sugar (#1151).

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