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 Post subject: Re: Chocolate Bundt Cake
PostPosted: Wed Jan 14, 2015 9:58 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
So glad you guys liked them. Yeah, I tend to bake things at a lower temperature (by 25 degrees) and test after 3/4 of the time allotted.
These do freeze well and come out very fudgy but with structure.
:mrgreen:


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 Post subject: Re: Chocolate Bundt Cake
PostPosted: Thu Jan 15, 2015 8:47 pm 
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Joined: Mon Apr 04, 2011 5:56 am
Posts: 530
Location: Virginia
I made them today, Nancy, and they were easy peasy. Only problem is that the reviews all say to wait until the next day to cut into them. That's a tall order in my world. So far they're still intact but the night's not over ;)

Emilie


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 Post subject: Re: Chocolate Bundt Cake
PostPosted: Sat Jan 24, 2015 9:58 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
Sorry, Emilie, I was out of town. I usually wait until they're room temp (or not). Tasty either way :D


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 Post subject: Re: Chocolate Bundt Cake
PostPosted: Sun Jan 25, 2015 3:56 am 
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Joined: Sat Nov 12, 2011 8:05 pm
Posts: 1155
Location: Chico, CA
I made these last week. Did two 24 cup mini muffin and the a tiny square pan. The minis could be eaten immediately, though I put most of them in the fridge overnight, took them out in the morning and served them that night. They were wonderful. I don't think I'll make them in a pan again. The little pan was easily cut. Put some in an airtight tin, great for 3 days and froze the rest, foodsavered in a bag. I put them in the fridge for 30 minutes after filling the cups, baked them at 325 for about 20 minutes, one pan at a time. Didn't use muffin papers.

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Alina


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 Post subject: Re: Chocolate Bundt Cake
PostPosted: Sun Jan 25, 2015 5:23 pm 
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Joined: Sat Jan 08, 2011 6:33 pm
Posts: 954
Location: Northern California
All I can say is yummmm!


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