Carnival Bundt Cake

A few weeks ago Dr Oetker asked me whether I would like to review some of their products. I owned up that I used lots of their goodies anyway, including their legendary cake release spray. I never make a bundt without the stuff!

Last weekend our WI group had a cake stall at Horwich Carnival, so I offered to make a bundt for the occasion. One flavour that always goes down an absolute storm is my toffee and chocolate cake, plus this recipe makes a whopping centrepiece which is easy to cut into slices - perfect for a bake sale. I made it a little more 'carnival-worthy' with the pretty pastel stars which I got sent too. These were great as they didn't bleed into my white icing.

I have to say that all the products I used worked like a dream, which is why I already use them!

Ingredients:

• 225g butter
• 450g golden caster sugar
• 4 medium eggs
• 350g plain flour
• 1/2 tsp bicarbonate of soda
• 1/2 tsp salt
• 250ml toffee yogurt (I used Muller)
• 1 tsp Dr Oetker vanilla extract
• 2 bags of Dr Oetker chocolate chunks
• Icing sugar (a cereal bowl full)
• Dr Oetker sprinkles - I used stars

Method:

1. Preheat the oven to gas 3/160 c
2. Prepare a regular sized bundt tin - 2.4l, 10 cup, 10 inch with Dr Oetker Cake Release spray and dust with flour.
3. Cream the butter and sugar until pale and fluffy.
4. Add the eggs one at a time, beating well after each addition. 
5. Add the vanilla extract.
6. In a separate bowl, measure out the flour, bicarbonate of soda, salt and chocolate chunks.
7. Pour the yoghurt into a jug.
8. Sift in a third of the flour mix followed by half the yoghurt. Repeat this until everything is combined. Your chocolate chunks will be left in the sieve covered in flour - this stops them sinking.
9. Give everything a quick mix on a low speed for about 10 seconds.
10. Stir in the chocolate chunks, ensuring even distribution.
11. Pour the mix into a greased and floured tin. Push into any nooks and crannies!
12. Bake in the centre of the oven for about 1 hour 15 minutes or until a skewer comes out clean. It's stable from about an hour in if you want to check or turn it around.
13. Leave the cake to cool fully before removing from the tin.
14. When the cake is fully cooled, mix the icing sugar with enough water to make a pouring consistency, and tip it over the cake! Whilst the icing is still wet, give it a smattering of Dr Oetker stars!

Bloggers: Please respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 

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