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The holidays are here and that means the new seasonal NESTLÉ COFFEE-MATE creamers are out! Oh my, how I love them. Not just in my coffee but also in desserts and other food items. My new favorite flavor is the Dark Chocolate fudge. Wow, Wowee, Wow, Wow. It is so good and it made this chocolate fudge bundt cake taste so awesome!
The new flavors this season are:
NEW Dark Chocolate Fudge and Spiced Latte
Returning Flavors:
Peppermint Mocha, Pumpkin Spice and Eggnog Latte, as well Sugar Free Pumpkin Spice and
Sugar Free Peppermint Mocha.
Chocolate Fudge Bundt Cake
Ingredients:
· Nonstick cooking spray
· 2 cups all-purpose flour
· 1 1/4 cups granulated sugar
· 3/4 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
· 2 teaspoons baking powder
· 2 teaspoons NESCAFÉ TASTER’S CHOICE House Blend 100% Pure Instant Coffee Granules
· 1 1/2 teaspoons baking soda
· 1 teaspoon salt
· 2 large eggs, at room temperature
· 1 cup Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer
· 1/2 cup vegetable oil
· 1 cup hot water
· Chocolate Glaze (recipe follows)
· Fresh raspberries (optional)
Instructions:
PREHEAT oven to 350° F. Spray 10-inch (12-cup volume) Bundt pan with nonstick cooking spray.
Combine flour, sugar, baking cocoa, baking powder, instant coffee, baking soda and salt in large mixer bowl; beat on low speed to combine.
Add Coffee-mate, oil and eggs to the flour mixture and then beat until combined. Reduce speed to low and gradually add water. Once incorporated, beat on high speed for about 2 minutes. Spoon batter into prepared pan.
Bake for 40 minutes or until wooden pick inserted in cake comes out almost clean. Cool in pan on wire rack for 10 minutes; invert onto wire rack to cool completely. Drizzle with chocolate glaze. Serve with raspberries.
For Chocolate Glaze:
Whisk together ½ cup powdered sugar, ¼ cup NESTLÉ TOLL HOUSE Baking Cocoa, 2 tablespoons Dark Chocolate Fudge Flavor NESTLÉ COFFEE-MATE Liquid Coffee Creamer and 1 tablespoon melted butter in medium bowl until smooth.
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