Devil’s Food Bundt Cake with Molasses
Prep Time: 15 Minutes
Cook Time: 1 hour
Serves 12-16 servings
Difficulty medium
Ingredients
Bundt Cake:
- 2 C. all-purpose flour
- 1 tsp. salt
- 1 tsp. Clabber Girl® Baking Powder
- 2 tsp. Clabber Girl® Baking Soda
- 3/4 C. cocoa powder, sifted
- 1 C. granulated sugar
- 1 C. Grandma’s® Molasses
- 1 C. Crisco® All-Vegetable Shortening, melted
- 2 eggs
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 1 C. 2% or whole milk
Glaze:
- 2 C. powdered sugar, sifted
- 1 Tbsp. Grandma’s® Molasses
- 1 tsp. Spice Islands® Pure Vanilla Extract
- 2 Tbsp. milk
Directions
- Preheat oven to 325°F and generously spray a 10-12 cup Bundt pan with Baker’s Joy® No Stick Spray with Flour. Set aside.
- In a large bowl, whisk together the flour, salt, baking powder, baking soda, cocoa, and sugar.
- In another bowl, whisk together the molasses, melted shortening, eggs, vanilla, and milk.
- Pour the liquid mixture into the dry mixture and gently stir to combine.
- Pour into the prepared pan and bake for 45 minutes to 1 hour or until a toothpick inserted in the center comes out clean.
- Allow to cool in pan for 15-20 minutes then invert onto a platter.
- For glaze, in a small bowl, whisk together the powdered sugar, molasses and vanilla. Gently whisk in the milk. Add more milk if you prefer a thinner frosting.
- Pour over cooled cake.
