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Cake for the indecisive – Want cake? Can’t decide on the flavor? Here’s the fix

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About a year ago, I was given a six-cake mini-Bundt pan. I hadn’t figured out a way to put the pan to use until recently when my husband decided to bake a cake – six different ways. Starting with a basic yellow cake recipe, he made each of the six mini-pans into a unique cake.
To create the different flavors, we scooped out about 1 cup of batter for each mini-cake. In a small, clean bowl mix the desired ingredients in with the batter. For chocolate, add cocoa powder and chocolate chips, and for cinnamon raisin cake, swirl in raisins and cinnamon. You can also add strawberries, cherries or other favorite ingredients.
One of my favorites was chocolate/strawberry swirl. Using leftover chocolate batter and yellow cake batter with strawberry pieces, we combined the two in the mini-pan to create a unique, delicious cake.
I love that it’s possible to make small servings of cake in any flavor you wish. We ended up with six Bundt cakes and about three cupcakes. It’s so simple to add the flavors you love and build the recipe to suit your family.
If you don’t have mini-Bundt cake pans, you can use muffin cups to make a variety of cupcakes or mini-loaf pans to achieve the same assortment.

Bundt Cake

(For basic yellow cake)
2 1/3 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1 ½ cups white sugar
½ cup shortening
2 eggs
1 cup milk
1 teaspoon vanilla extract
Preheat oven to 375 degrees.
Grease and flour 6 mini-Bundt cake pans, 6 mini-loaf pans or 1 large pan.
Sift together flour, baking powder, salt, and sugar. Cut in shortening until fine crumbs form. Add eggs, milk, and vanilla. Beat at low speed for 1 minute, then high for 2 minutes, scraping the bowl frequently.
Scoop batter in 1 cup increments to create the flavors you desire.
For Chocolate Cake: Add 2 tablespoons cocoa powder to the batter set aside. Stir in 1/8 cup chocolate chips. Pour into mini-Bundt cake pan.
You can also add strawberry or cherry pieces to the batter.
For Cinnamon Raisin Cake: Add 1 teaspoon cinnamon and 1/8 cup raisins to batter. Stir thoughly.
Any leftover batter can be poured into muffin cups and baked.
Bake cakes for 30 to 40 minutes or until a toothpick inserted in the middles comes out clean.

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