I don’t know why I have this idea in my head, but I firmly believe that anything baked in a bundt pan is breakfast food. For some reason, the ring-shape of a cake makes it not a cake cake, just a breakfast cake. Fortunately, all of my friends in town for Harvard-Yale agreed and it’s just about gone.

As an added surprise this week, I found a hidden gem of a recipe in my Magnolia’s cookbook. Usually, as you know if you read this frequently, I turn to Boozy Baker when I’ve got a large group of friends coming over. But, for once, Lucy Baker let me down, and I had to look elsewhere. Fortunately, right in my favorite baking book (Magnolia’s), there was a boozy recipe hiding amongst the bundt cakes – chocolate amaretto cake. I knew there was a reason they were the best.

First, whisk together the flour and baking soda in a small bowl and set aside.In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and brown sugar on medium speed for 3 minutes until light and fluffy. Beat in the eggs one at a time until incorporated. Beat in the melted chocolate. Add the flour in 3 batches, alternating with the milk and extracts. Beat until well blended. Beat in the amaretto to incorporate.Spread the batter in a bundt pan sprayed with cooking spray. Cook at 350°F for 45 minutes until a toothpick comes out clean. Cool on a wire rack.Store covered at room temperature.

Enjoy!

Chocolate Amaretto Cake

Ingredients:

• 2 cups flour
• 1 teaspoon baking soda
• 1 cup unsalted butter, softened
• 1 cup sugar
• 1 cup light brown sugar, packed
• 4 eggs
• 6 ounces semisweet chocolate, melted
• 1 cup milk
• 3 teaspoons almond extract
• 1 teaspoon vanilla extract
• 4 tablespoons amaretto

Directions:

1. In a small bowl, whisk together the flour and baking soda. Set aside.
2. In a stand mixer, beat the butter, sugar, and brown sugar on medium speed using the paddle attachment for 3 minutes, until light and fluffy.
3. Add the eggs, one at a time, beating after each addition.
4. Beat in the melted chocolate to combine.
5. Beat in the dry ingredients in 3 additions, alternating with the milk and extracts, and beat after each addition.
6. Beat in the amaretto until incorporated.
7. Spread batter in bundt pan sprayed with cooking spray and bake at 350°F for 45 minutes, or until a toothpick comes out clean. Cool on a wire rack.