This classic recipe is a little slice of food writer Jake Cohen’s nostalgic past. It’s his mother’s almond-filled chocolate cake, a treat he’d often enjoy on special occasions, from birthdays to holidays. Pick up our November/December 2018 issue to see how Jake pays homage and updates his mother’s recipe by bringing a modern, nutty twist to this Bundt!
Retro Chocolate Marzipan Bundt Cake
Makes 1 (10-cup) Bundt cake
Ingredients
- 1 (15.25-ounce) box (432 grams) devil’s food cake mix*
- 1¼ cups (300 grams) water
- ½ cup (112 grams) vegetable oil
- 3 large eggs (150 grams)
- 1 (12.5-ounce) can (354 grams) almond cake and pastry filling
- Garnish: confectioners’ sugar
Instructions
- Preheat oven to 350°F (180°C). Grease a 10-cup Bundt pan*.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cake mix, 1¼ cups (300 grams) water, oil, and eggs at medium speed until combined, about 2 minutes. Stir in almond filling. Pour batter into prepared pan.
- Bake until risen and a wooden pick inserted near center comes out clean, 40 to 45 minutes, rotating pan halfway through baking. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Dust with confectioners’ sugar, if desired.
Notes
*I used Betty Crocker Super Moist Devil’s Food Cake Mix and Nordic Ware Heritage Bundt Pan.
What did I miss, a recipe in Bake From Scratch that uses a box of Cake Mix. I’d love to make the cake. How shameful. Though I’d like to make the Cake with the Mix deconstructed.
Hi Don! This is a retro recipe that we twirled up in our November/December issue. We typically do not promote baking from cake mixes, however in this case, this was the retro recipe that our contributor Jake Cohen chose to update. The updated version is baked from scratch. If you’d like that recipe, you can find it in our November/December issue!
The November December Issue is excellent. I plan to make Jake’s cake from scratch AND I’ll be trying his Mom’s quick, retro version just for fun and the times when you need to whip something up. Devils food cake and Delicious Almond paste? What’s not to love!
I love trying retro recipes! I saw the redo recipe by Jake Cohen in my latest issue. I might try both!
Thank you for publishing such quality works!
I made “The Redo” and it was delicious. My mother is not interested in the scratch version and is very pleased to have the box mix option.. Different strokes for different folks. Thank you for offering different options.