I have two friends who have back-to-back February birthdays. I thought it was about time I finally made use of my bundt pan bought several weeks back but has yet to see the light of day feel the heat of the oven. :P The consecutive birthdays fell on a Monday and a Tuesday, which coincided with my daughter’s school events. So much as I wanted to make more elaborate birthday cakes, I was left with not much choice but to follow minimalist architect Ludwig Mies van der Rohe’s adopted motto that “less is more”. ;)
For birthday celebrant #1, who is not so fond of chocolate, I made a Carrot Bundt Cake with Honey Cream Cheese Frosting…
The cake turned out nicely, at least it looked like it did. The recipient did say it was “rap-sa”, a play with the Tagalog word “sarap” which means “yummy”. :)
I simply piped the honey cream cheese on the bottom of the cake and sprinkled powdered sugar on top.
For birthday celebrant #2, a self-confessed chocoholic like yours truly, I made a rich, moist, chocolatey sinful chocolate bundt cake…
My friend said it’s a “chocolic’s dream” so that’s what I’m calling this cake…Chocolic’s Dream Bundt Cake with Chocolate Glaze and Chopped Pecans. This is my answer to Costco’s “Chocolate Lover’s Delight” (as if Costco cared!) Hee hee! :P
If you’re currently taking one of the top 10 diet pills, it might make you shiver to find out that in addition to the chocolate glaze and the chopped pecans, semi-sweet and white chocolate morsels were also incorporate into the cake batter. How’s that for chocolate overload? Yum, yum, yum! You can get the recipe HERE.
Have a great week ahead, y’all! Cheers and Mabuhay! ;)