You want to hear something funny about Bundt Cake #75…just moments after taking pictures of it…I dropped it in the grass. Icing side down. (Sigh) I guess after 75 cakes, I was bound to drop one of them. Why was I holding a cake in the grass you ask? Because I photograph them outside and my dog was out there with me…well, she started barking at a golfer and I walked over to tell her to hush when BAM! I dropped the cake in the grass. Thank you Lord that I had already photographed it or else you would be seeing a picture of smashed up cake with grass stuck to it.
When I think of Valentine’s Day, I always think of my parents. My mom always buys my dad chocolate covered cherries for Valentine’s Day. Last year, I made Chocolate Covered Cherry Whoopie Pies in their honor, and this year, a bundt cake. When I think of love, I think of my mom and dad.
1 box of white cake mix
2 small boxes of instant cherry gelatin (see below)
1/2 cup of veggie oil
1 1/4 cups of water
1 can chocolate frosting
Preheat oven to 350 degrees
Grease (I use Pam) a 10 inch bundt pan
In mixing bowl, combine cake mix, gelatin, oil, water and eggs with electric mixer. Pour into prepared bundt pan.
Bake 40-45 minutes or until toothpick inserted comes out clean.
Let cake rest on counter in pan 10 minutes. Then, invert cake onto serving plate to finish cooling.
Frost cooled cake with your favorite chocolate frosting.
I was on the baking aisle contemplating which pudding mix I would add to this cake when I saw the cherry gelatin box right next to the instant pudding boxes. They worked out beautifully! Two small boxes (.13 oz each) make the cake a pretty red color while giving the cake a nice cherry flavor as well. The cake just is Valentine’s Day. Love it!