If you were to step into my kitchen you would notice a ton of appliances, gadgets and kitchen tools. Let’s just say that I have a bad habit of wanting more stuff for the kitchen than any other room in our house. It truly is our common place where we spend most of our time. Luckily I have a pretty big kitchen with tons of cabinet space.

In one of my cabinets way in the back was a lonely bundt pan that had been sitting there just waiting to be used. Typically I would just use a casserole dish or a cupcake pan to bake cakes, but I wanted this recipe to stand out. After digging around in the cabinets I noticed the dusty ole’ bundt pan and knew right away that I was trying out a bundt cake. This would be the first time that I EVER used this pan let alone making a bundt cake. I used to watch my mom make them all the time and so I knew how to coat the pan well to prevent sticking.

I also didn’t want to drown the cake in full icing, so I added just a little drizzle to the top but not coating the entire cake. The International Delight flavor that I use for my regular coffee is French Vanilla. I decided that I was going to keep with this flavor profile instead of switching creamers for this cake.

What’s Your ID? International Delight is looking for their most passionate flavor fans. Put your ID on the map to enter to win a Magical Trip, play games and discover more unexpected delight.

Enjoy – Meagan

This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

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French Vanilla Bundt Cake

Prep Time: 15 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 1 hour 5 minutes

A french vanilla bundt cake with a chocolate icing.

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Ingredients

• For the Cake
• 3/4 cup crisco
• 1 1/2 cups sugar
• 2 1/4 cups cake flour
• 1 Tbsp baking powder
• 1 tsp salt
• 3/4 cup milk
• 1/2 cup International Delight french vanilla
• 4 egg whites
• 1/4 cup sour cream

For the Icing

• 1 cup chocolate chip morsels
• 1/2 cup International Delight French Vanilla
• 3 Tbsp butter
• 2 1/2 cup powdered sugar

Instructions

For the Cake
Preheat the oven to 350 degrees.
In a mixing bowl whisk the crisco and sugar on medium for 3 minutes.
In another bowl add the flour, baking powder and salt. Add half of this mixture to the crisco and sugar. Then add the milk. Beat until well mixed. Add the rest of the flour along with the International Delight French Vanilla.
In a small bowl add the egg whites and whip with a hand mixture until soft peaks form. Fold in the egg whites to the batter along with the sour cream.
Grease the bundt pan with crisco and then lightly flour the pan removing any access flour. Pour in the batter and cook for 40 minutes or until toothpick comes out clean. Remove from oven and let it sit for 15 minutes before removing it and placing it on a wire rack to finish cooling.

For the Icing
In a double broiler combine the chocolate chips, butter and creamer. Mix on low heat until melted. Remove from heat and beat in the powdered sugar with a hand mixer.

Drizzle over the top of the cool bundt cake.

Did you make this recipe?

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