"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

STRAWBERRY BUNDT CAKE Recipe

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This recipe for STRAWBERRY BUNDT CAKE, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Frank
Added: Sunday, February 1, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1PKG. STRAWBERRY SUPREME CAKE
1 SMALL PKG. VANILLA INSTANT PUDDING
4 LARGE EGGS
1C. WATER
1/3C. VEGETABLE OIL
1 C. MINIATURE SEMI-SWEET CHOCOLATE CHIPS
1/3 TO 1/2 C.CHOCOLATE BUTTERCREAM FROSTING

Directions:
Directions:
PREHEAT OVEN TO 350 DEGREES.
GREASE AND FLOUR BUNDT PAN.
COMBINE THE FIRST FIVE INGREDIENTS IN MIXING BOWL UNTIL MOISTENED, THEN BEAT AT MEDUIM SPEED FOR TWO MINUTES.
STIR IN CHIPS. POUR IN PAN.
BAKE 55 TO 60 MINUTES OR TOOTHPICK COMES OUT CLEAN.COOL AND THEN INVERT ON DISH.TAKE FROSTING AND MICROWAVE ON HIGH POWER FOR 10 TO 15 SECONDS. STIR UNTIL SMOOTH.DRIZZLE OVER CAKE.

Personal Notes:
Personal Notes:
I HAVE ALSO USED A CHERRY CAKE MIX

 

 

 

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