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Mix into the chocolate batter, stirring until thoroughly combined. Thoroughly grease a 10- to 12-cup Bundt pan, preferably non-stick. Pour the batter into the prepared pan. Bake the cake for 50 to 55 minutes, until a long toothpick or skewer inserted into the center comes out clean.
Iced, showered with sugar, drizzled with glaze, or simply left plain to showcase its graceful shape, the Bundt cake is an all-American classic. …elegant yet easy, simple yet striking.
This size recipe makes about 6 cups of batter, and will fit in most Bundt pans. You might have a 10-cup Bundt pan, or a 12-cup, or something in between.
If you’re making a typical cake recipe in a smaller Bundt pan, one whose bakeable capacity is less than 6 cups, you’ll have excess batter. Again, only fill the pan to within about 1 1/4″ of the top rim; use any leftover batter to make cupcakes.
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