The fantastic ladies who work in my office laid down the gauntlet last week: “bring in cake because it’s your birthday.” One of them follows this blog and knows that I am almost always baking on the weekend, and apparently it’s been noticed that I have not been sharing the goodies with the work peeps. I decided I had to comply with this request, and that it would be fun.
I wanted to make a “Tunnel of Fudge” Bundt cake, because I figured nothing was both more American and more Minnesotan than that. But my local grocery store did not have cocoa powder in any way, shape or form. (?) I decided to stick with my imported Bundt (Nordicware) cake pans and compromise on the rest. And what they did have was a previously-unnoticed explosion of Betty Crocker goods:
So I made the Betty Crocker Devil’s Food Cake Mix as per the instructions. And I baked it in my mini-Bundt pans:
Given the lack of cocoa powder, I could not make a typical frosting with powdered (icing) sugar, so instead I made a chocolate ganache:
It filled the mim-Bundt centres in a way that was not quite authentic, but tasted good.
And the American-style pancakes were excellent too:
The frosting is being saved for a future blog/baking weekend.
Thank you Betty Crocker, for all of your help, but now I need cocoa powder in a bad way. Because I have both the mini- and the maxi-Bundt pans here in the UK and I need to keep making some Minnesota classics, including Tunnel of Fudge.