Sunday, October 28, 2007

Amish Friendship Bread - Triple Chocolate Version

This post is Part 2 in a series.


Last time I posted the recipes for the basic Amish Friendship Bread, including the starter. I wasn't really impressed with it, but decided to come up with recipes for more interesting variations. The first one I came up with is a Triple Chocolate version. Today is just Day 9 for the starter, but I baked it anyway. Baking a day early doesn't seem to matter. I'm pretty sure that baking on Day 11 wouldn't hurt it, either.

Triple Chocolate Amish Bundt Cake

1 cup of Day 10 starter
2 eggs
2/3 cup milk
1/2 teaspoon almond extract
1/2 cup sugar
2 teaspoons cinnamon (optional)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups flour
1 box instant chocolate pudding mix
2 Tablespoons cocoa powder (for baking)
1/2 cup chocolate chips

Heat oven to 325°F. Spray a large Bundt pan generously with non-stick pan spray.

Combine starter, eggs, milk, and almond extract in large non-metal bowl. In another bowl, combine remaining ingredients. Gradually stir dry ingredients into wet mixture, using a non-metal spoon.

Spread batter evenly into prepared Bundt pan. Bake cake for 45 minutes or until a toothpick inserted near center comes out clean.

Cool, in pan, on wire rack until cake begins to pull away from sides of pan, then turn out onto rack to cool. Store cake covered at room temperature or in refrigerator.

Annie's Notes:

I'm not a chocolate lover, but this cake is good. It's very rich and has a nice dark chocolate flavor. It goes great with milk or coffee. On a scale of 1 to 5, I give this one a 4.

Next time, waffles made from AFB starter.

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