Mark Dawson
TVWBB Member
By request, here is the recipe I used for my Bullet-Cooked Cake. I did not add any smoke wood but I am considering adding a few cherry chips next time to give it that "campfire" taste.
Barbecued Chocolate Cream Filled Bundt Cake
Filling Ingredients:
* 1/4 cup sugar
* 1 (8-ounce) package cream cheese, softened
* 1 egg
* 1 teaspoon vanilla (I also added a little almond extract)
Cake Ingredients:
* 2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 cup water
* 1/2 cup unsweetened cocoa
* 1/2 cup Butter, softened
* 3 eggs
* 1 1/4 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon vanilla (I also added a little almond extract)
Glaze Ingredients:
* 2 ounces white chocolate
* 2 teaspoons shortening
* 1/4 cup real semi-sweet chocolate chips
Instructions:
Heat smoker to 350°F. Combine all filling ingredients in small bowl. Beat at low speed, scraping bowl often, until smooth; set aside. (Mine was a little soupy so I will stick in the refrigerator to make it spoonable rather than pourable while I'm doing the cake next time).
Combine all cake ingredients in large bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into greased and floured 12-cup Bundt® pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
Bake for 60 minutes or until toothpick inserted in center comes out clean (mine took ~70). Cool in pan 30 minutes. Remove from pan; cool completely.
Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.
Yield: 16 servings
Barbecued Chocolate Cream Filled Bundt Cake
Filling Ingredients:
* 1/4 cup sugar
* 1 (8-ounce) package cream cheese, softened
* 1 egg
* 1 teaspoon vanilla (I also added a little almond extract)
Cake Ingredients:
* 2 cups all-purpose flour
* 1 1/2 cups sugar
* 1 cup water
* 1/2 cup unsweetened cocoa
* 1/2 cup Butter, softened
* 3 eggs
* 1 1/4 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon vanilla (I also added a little almond extract)
Glaze Ingredients:
* 2 ounces white chocolate
* 2 teaspoons shortening
* 1/4 cup real semi-sweet chocolate chips
Instructions:
Heat smoker to 350°F. Combine all filling ingredients in small bowl. Beat at low speed, scraping bowl often, until smooth; set aside. (Mine was a little soupy so I will stick in the refrigerator to make it spoonable rather than pourable while I'm doing the cake next time).
Combine all cake ingredients in large bowl. Beat at low speed, scraping bowl often, until all ingredients are moistened. Beat at high speed, scraping bowl often, until smooth. Pour 3 cups batter into greased and floured 12-cup Bundt® pan. Spoon filling over batter without touching sides of pan; cover with remaining batter.
Bake for 60 minutes or until toothpick inserted in center comes out clean (mine took ~70). Cool in pan 30 minutes. Remove from pan; cool completely.
Melt white chocolate and 1 teaspoon shortening in 1-quart saucepan over low heat, stirring constantly, until melted (1 to 2 minutes). Drizzle over cooled cake. Let stand until firm. Repeat with remaining shortening and chocolate chips. Store refrigerated.
Yield: 16 servings
