Homemade Chocolate Cherry Bundt Cake

prep: 15 minutes

bake: 40 to 50 minutes

serves 12

you’ll need…

4 ounces unsweetened chocolate

2 cups cake flour

1 cup sugar

2 teaspoons baking soda

½ teaspoon cream of tartar

½ teaspoon salt

1 cup shortening, cut into 1-inch pieces

1 cup plain yogurt, divided

½ cup freshly brewed coffee

3 eggs

1 can (21 ounces) cherry pie filling

let’s get to it…

Spray a Bundt pan with cooking spray and dusty lightly with flour; set aside. Place oven rack in center of oven. Heat oven to 350°F.

Break chocolate into small pieces and place in a small sauce pan. Heat over low heat, stirring constantly. Remove from heat when most of the chocolate has melted (it will continue to melt).

Sift cake flour, sugar, baking soda, cream of tartar and salt into a large mixing bowl.

Add shortening, half of the yogurt, coffee and eggs. Beat on medium speed for 2 minutes, scraping the sides of the bowl once or twice. Add remaining yogurt and melted chocolate and beat another 2 minutes.

Pour mixture into Bundt pan. Pour cherry pie filling on top of cake mixture. Pat mixture down slightly (you’ll still be able to see it).

Bake for 45 to 50 minutes or until a toothpick comes out clean (make sure you aren’t sticking it in the middle of the cherry pie filling).

Loosen cake from sides of pan. Cool in pan 30-minutes. Carefully turn out onto a serving plate.

Gorgonzola and Fig Mac and Cheese

prep: 10 minutes
cook: 15 minutes
bake: 10 minutes

you’ll need…
4 tablespoons butter, divided
¾ cup panko crumbs
¼ cup flour
1 cup milk
1 cup heavy whipping cream or half-and-half
1 egg, beaten
4 ounces Gorgonzola cheese
1/2 cup Parmesan cheese
6 cups cooked rigatoni, penne or cellentani pasta
4 ounces fresh figs, cut into eighths and cut in half (reserve a few chopped figs for the topping)

let’s get to it…
Move oven rack to the center of oven. Spray a 2 quart casserole container or 6 oven-safe paper baking cups 6 oven-safe paper baking cups with nonstick cooking spray; set aside. Heat oven to 400°F.
Melt 2 tablespoons of butter in a small skillet over medium heat. Add panko and stir for 1 to 2 minutes or until panko begins to brown; remove from heat and set aside.
Melt remaining 2 tablespoons of butter over medium heat in a large saucepan (big enough to hold the cooked pasta).
Stir in flour and cook for 1 to 2 minutes until the flour loses its uncooked taste. Reduce heat to medium low and whisk in the milk, cream/half-and-half and beaten egg.
Whisk in gorgonzola and Parmesan cheeses. Remove sauce from heat and add cooked pasta, stirring gently with a large spoon or rubber spatula to coat the pasta. Gently fold in the cut figs.
Pour mixture into a 2-quart container and top with panko crumbs. If using baking cups, divide mixture and bread crumbs evenly between cups.
Bake for 8 to 10 minutes or until hot and bubbly and the panko is golden brown. Remove from oven and top with the reserved chopped figs. Serve immediately.