There's a hole in this cake!

I'm going to start this off by saying that I love to celebrate random holidays, especially when they involve food.  And even more so when they involve dessert!  I'm also going to mention that I have never baked a bundt cake before!  I don't know why - they're just a cake with a hole in the middle after all!

So in honor of National Bundt Cake Day I decided to bake!  Yes, there is a holiday dedicated to that yummy circular cake.  There are so many recipes out there but this one is a favorite in my family and does not disappoint!  It’s moist, easy to make and most of all: it’s got chocolate in it!

So I had to take a picture of my bundt cake with a flower in the middle.  Why?  Well if you are cool and in love with “My Big Fat Greek Wedding” like I am (I relate to this as I have a Big Fat Irish Catholic Family!) you will get it.  Apparently bundt is a tricky word to say and doesn't transcend all languages.  But cake, well cake does.  Anyways, her Greek mother doesn't know what to do with a cake with a hole in the middle (it is a little suspicious, right?) so she presents it with a flower in the middle...beautiful!

Also, if you too like me are a slightly obsessed with Williams-Sonoma or Sur la Table you will want to make your next bundt cake fancy.  Perhaps like a cornucopia or a cathedral?

Enjoy baking and celebrating November 15th in a "hole" new way!

Here is the recipe:

Chocolate Speckled Bundt Cake

1 package yellow cake mix

1 small package instant vanilla pudding

3 eggs

1 cup sour cream

1/2 cup vegetable oil

1/2 cup water

1 chocolate candy bar grated

1 cup semi-sweet chocolate chips

Combine cake mix, pudding mix, eggs, sour cream, oil and water and beat on low for 2 minutes.  Fold in the chocolate.  Pour into greased and floured bundt pan.  Bake at 350 degrees for 50-55 minutes.  Let cool for about 10 minutes before flipping over and taking out of the pan.  Frost when cool with:

Cocoa Glaze

1/2 cup butter, melted

1/4 cup cocoa

1 teaspoon vanilla

Powdered sugar

Beat butter with cocoa and vanilla.  Slowly add powdered sugar until the mixture becomes the consistency of a glaze.