The Freshman Cook: Autumn Bundt Cake/#BundtBakers

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Is your weather starting to cool off a little bit where you are? Then it may be time for an Autumn Bundt Cake! We finally are getting some milder, fall~ish type days here in North Carolina, and not a moment to soon for me. I am a true lover of all things fall, the weather being the #1 reason, but also because of all the gorgeous colors, the fall hikes to see the leaves, dining outside on the back porch, and campfires. Backyard campfires are such fun! Of course with campfires, there must be s’mores. And when I learned that the #BundtBakers theme this month was S’mores, well, it’s just a natural pairing, autumn and s’mores! I hope you like this Autumn Bundt Cake!
Autumn Bundt Cake

 (adapted from Cooks Illustrated)
4 ounces unsweetened Chocolate, chopped
1/4 cup Dutch Processed Cocoa
1 1/4 cup Boiling Water
3/4 cup Flour
3/4 cup Cake Flour
1 teaspoon Baking Soda
1/4 teaspoon Salt
2 sticks unsalted Butter, softened
1 1/2 cups packed Dark Brown Sugar
3 Eggs
1/2 cup Sour Cream
1 teaspoon Vanilla
mini Hershey Bars
Jumbo Pumpkin Marshmallows
Chocolate Graham Crackers-crushed

Buttercream Frosting 

1/2 cup solid Vegetable Shortening
1/2 cup Butter
1 tsp Vanilla
4 cups sifted Confectioners Sugar
2 tablespoons Milk
yellow, green, and orange coloring
Preheat oven to 350 degrees Place the chocolate and the cocoa in a bowl. Pour the boiling water over it and whisk together unto smooth. Set aside.
Sift together the flours, baking soda, and salt and place in bowl. Set aside.

Beat the butter on medium high until creamy, about 1 minute. Add the brown sugar and beat at high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating 30 seconds after each addition.

Reduce the speed to medium and ass the sour cream and vanilla. Beat until combined. Stop the mixer and scrape down your bowl. 
Mixing on low speed, add 1/3 of the flour mix and 1/2 of the chocolate mix. Repeat this again. Now you only have the flour mix left. Add the flour mix just until combined.
Once you are done,use a spatula to mix it up again a few times by hand. 
Pour batter in to bundt cake pan. Bake at 350 degrees  for 40-45 minutes. Let cool. 
Make buttercream frosting, and color frosting as desired. Drizzle each color over cake. Cut large pumpkin marshmallows in half and attach to cake with buttercream. Attach candy bars, and sprinkle graham crackers over top of cake. 

Thanks for stopping by today!
Check out these amazing bundt cakes from the #BundtBakers family: 
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

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