State Fair Handout - I.C.B. Bundt Cake

Welcome to the Great Minnesota - Get Together.......

Welcome to the Minnesota State Fair.

My name is Klecko, and I will be your Master of Ceremonies here at the Saint Agnes Demo Kitchen, located in the Creative Activities building.

What is this now, year #10 out here?

As you know, show times are daily at 11-1-3 & 5.

This years theme is Bars-Bundts and Hot Dish, we are kinda going for a church basement vibe.

Today I am going to give you the recipe for what has w/o a doubt become America's favorite cake flavor this year, the I.C.B.

What is I.C.B. you might ask?

Well it's short for Irish Car Bomb.

But I think I.C.B. is a little bit more sensitive for people who may be offended by this. I mean the last thing a guy wants to do is offend somebody with a cake.

BTW...peeps, it's not me who makes these names up, just do a Google search and you will find that the I.C.B. is this years "Red Velvet".

Anyways, before I get started, I will state that much of my Bundt confidence came to me from working with Hennessy.

Kris did a great job pointing out some of the finer points along the way.

To be truthful, I always viewed the Bundt as more of a quick bread baked in a fancy pan, however Hennessy assured me that Bundt really is more cake like in matter.

Also as a fellow Catholic, Hennessy took exception in a previous Blog to a comment I made that Catholics made Bars and Lutherans made Bundt's.

As usual....I stand corrected, but whatever religion you are (or are not), I am sure you will agree that this recipe is a keeper.

One of the fine points Hennessy has schooled me in is that you don't always want alchohol to come off too boozey.

She stated that she had sampled some I.C.B. cup cakes and all she could taste is the booze.

Let's get started..........

I.C.B. BUNDT CAKE

Ingredients -

1 cup  Guinness

8 ounces  Canola Oil

3/4 cup  Cocoa Powder

2 cups  Sugar

2 cups  High Gluter (or Bread) Flour

1 1/2 tsp  B-Soda

3/4 tsp  Salt

2  Eggs

2/3 cup  Apple Sauce

Glaze

6 ounces  Semi Sweet - Chocolate Chips

6 tbsp  Heavy Cream

1 tbsp  Baily's Irish Cream

1 tbsp  Jameson Whiskey

Baking Instructions -

Preheat oven to 375 degrees (F)

Pour your canola and stout into a sauce pan and place over medium heat and simmer.

While this is taking place, whisk in the cocoa powder.

You want these liquids to become gelatinized. When they do, turn off the heat and let it cool.

Now grab a big bowl and add all the dry ingredients and toss them in.

Next you will add the eggs and apple sauce and slowly stir them in.

I like to use my hands so I can meassure the moistness.

Next dump the stout and canola in.

Continue the incorperating (not mixing) of ingredients.

It is very easy to over mix.

Now for the tricky part......

Everybody has a different way of prepping their Bundt pans.

I just spray mine really-really good.

Then you dump in your cake batter.

Tap it on the table twice or thrice to remove bubbles.

Then place it in the oven.

Klecko loves to bake at 375 degrees for 10 minutes, then finish off the bake at 350 degrees.

Does that really make a diff?

Yeah....it does.

So your total bake time is going to be around 45-50 minutes.

When you think it's done, insert a cake pin. if you pull it out, and it is clean, you are good.

Now set the Bundt pan on the counter to cool for 10-15 minutes.

While this is happening......

Take your chocolate chips, heavy cream, Baily's and Jameson and place it in a plastic container.

Then I microwave mine for 30 seconds, remove and whisk like mad.

When that is complete.......

Place a board, platter or board on top of the Bundt pan, then slowly turn over.

The gravity should make it slide out, but you can assist with a gentle thump.

Now all you have left is to glaze your masterpiece.

I hope you enjoy this recipe, and have a great time at the Fair.