|Chocolate Bundt™ Cake|
I live three hours from the airport so on my return, I always take the train home. I really do love the train and if the train had a more regular schedule and went a little faster, I would take the train everywhere. The seats are large and luxurious, there are two foot rests and the tray table nicely accommodates my laptop and there's an outlet nearby. I also find it charming to roll through the countryside and observe people in their daily doings. Our train goes right through the Salinas Valley so there are plenty of workers out tending to the lettuces and artichokes, strawberries and raspberries. When the train comes rolling through, many of them stop what they are doing and wave. It's such a small gesture, but it makes me feel so good to wave back: two strangers on two separate journeys connected in one small moment in time.
The train also makes me think of all the family stories from when my mother was a young girl and people traveled by train. My favorite story is when my mother was a little girl--maybe a year old--and her and my grandmother traveled by train from South Saint Paul, Minnesota to California to see my grandfather before he left for war. I can't even begin to imagine the emotional weight of such a trip, for one thing is certain: riding a train gives you a lot of time to think.
My mother gave me stacks of my grandmother's old cookbooks from the 1940s and I am dying to make some of the cakes. The cake recipes are quite amazing and go far and beyond our standard flavors today. But, returning from a trip is tiresome and there is a great deal of laundry and catching up to do. I wanted to make Mr. B a cake to tell him thank you for such a clean house and because I missed him a lot and well, I wanted to show him how much I love him.
This recipe is a simple Bundt™ cake with a simple chocolate glaze and it's simply delicious.
Chocolate Bundt™ Cake
1 stick butter, softened
1 1/2 cups sugar
3 large eggs
1 1/2 cups whole milk
1 tablespoon vanilla
3 cups flour
1 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 12 ounce bag mini chocolate chips
1. Butter and flour a Bundt™ pan; set aside.
2. Cream softened butter and sugar together in a large bowl. When light and fluffy, add eggs one at a time, beating well after each addition.
3. Add milk, 1/2 cup at a time, beating well after each addition. After the last of the milk is incorporated, beat in vanilla and beat for one minute.
4. In a separate bowl, mix together cocoa powder, flour, baking powder, baking soda and salt.
5. With mixer running, add dry ingredients a little at a time until completely incorporated. Beat until smooth.
6. Stir in mini chocolate chips and pour batter into prepared pan.
7. Bake in a 350º oven until a toothpick comes out clean; let cool then glaze with poured chocolate ganaché icing.