Big Bottom Bundt Cake


I had my first big bottom cupcake years ago from my dear friend Cyndi...
I have craved them ever since.

Being a lover of bundt cakes, I decided to give it a try and it's wonderful!

The Big Bottom part is merely a cheesecake like goodness added to your favorite chocolate cake recipe. As a bundt cake, it comes out moist and delicious, with a little cheesecake in every bite.

Here's how I made this one:


Mix together your favorite Chocolate Cake Recipe.

Quick and Easy Chocolate Cake

1 box Devils Food Cake Mix
4 eggs
1 cup Sour Cream
1 small box of chocolate pudding

Pre-heat your oven to 350

Mix the cake mix, eggs, and sour cream until fully incorporated. 

Add pudding until mixed through. 

Grease the heck out of your bundt pan 
(sticky bundt cakes are the worst-I like to use good ol' trusty PAM)

Pour batter into greased pan and spread evenly 


Big Bottom Cream Cheese Layer

1 block of softened cream cheese
1 egg
1/2 cup sugar
1 cup chocolate chips

Mix cream cheese, egg and sugar until smooth. 

Fold in Chocolate chips. 

Spread layer on top of your chocolate cake mix layer.

Bake 40-45 minutes.


Can you see the cheesecake goodness at the bottom?

After the cake has completely cooled (this prevents melted frosting). 
Make your favorite Cream Cheese frosting and spread it, pipe it, plop it on, however you wish. Throw some sprinkles on top for good measure.

These sprinkles are Ghirardelli chocolate: this means they aren't waxy and fake tasting. 
They are the real deal. Found them at a baking supply store in downtown Phoenix. Best buy ever.


My favorite Cream Cheese Frosting:

1 block softened Cream Cheese 
1 cube of softened butter (always butter)
1 tsp vanilla
3 cups Powdered Sugar

Mix cream cheese, butter and vanilla until smooth. 
Slowly incorporate powdered sugar.

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