Frosted Marshmallow Brownies

It has been a while since I have posted. That is what happens when work and life gets in the way of my time in the kitchen. I was lucky enough to spend some time with my family this past weekend and got some time back in the kitchen!!

This recipe is from my very own mother. It is one that she has been making for years as they are my sister’s favorite brownie. Who wouldn’t love a brownie with a layer of gooey marshmallows topped off with a layer of fudgey frosting? I have to say that these are very very good. The brownie layer is thin (relative to most brownie recipes) but sturdy and is not overly-chocolatey or sweet. It provides a great base for the marshmallows and sweet chocolate-fudge-like frosting.

The frosting measurements are estimates as my mom has made these so many times, she just “eye-balls” everything, ha ha. Well, in order to  blog about the recipe, I had her provide ‘estimates’ as she made the frosting. I have to say that I really love this frosting, it is rich and chocolatey, almost like a thin fudge layer. I hope you enjoy these as much as my sister and our family does!

I rate these an 8.5

Frosted Marshmallow Bars
3/4 cup butter
1 1/2 cup sugar
3 eggs
1 tsp vanilla extract
1 1/3 cup flour
1/2 tsp baking powder
1/2 tsp salt
3 TBS baking cocoa
3-4 cups mini marshmallows

Preheat oven to 350.
Lightly grease a 9×13 pan with PAM
In a mixing bowl, cream the butter and sugar. Add eggs and vanilla beat until fluffy.
In a small bowl combine flour, baking powder, salt and cocoa. Stir to combine. Add the flour mixture to creamed mixture. spread in greased 9×13 pan.
Bake for 17-20 minutes. Remove from oven and sprinkle with marshmallows, return to oven 2-3 mintues, or just until marshmallows are soft.
Remove from oven. Using a knife dipped in water spread the metled marshmallows evenly over bars.

Frosting
3/4 stick butter
6 TBS Milk
1 1/4 cups sugar
1/2 cup mini marshmallows or 4-6 large marshmallows
1/2 cup Chocolate chips (maybe upto 3/4 cup depending how chocolatey you want it)

Combine ingredients (except marshmallows and chocolate chips) in medium saucepan and melt over medium low heat. Stir constantly until combined. Bring to a boil and boil for 1 minute.
Add marshmallows and chocolate chips
Stir until marshmallows and chips are melted.
Remove from heat. Allow to cool and thicken slightly (can set in sink of cold water to speed up process). Pour and spread over marshmallows on bars.
Allow to cool before cutting and serving.

Chocolate Truffle Bars

These bars are so yummy. Imagine a light shortbread like base topped with a rich, dense chocolate truffle layer and then toasted nuts to push these bars over the top. I used toasted pecans this time but I am sure walnuts would be equally as good.

If you do not like nuts, I bet chopped candy bars like Heath or Butterfingers would be good as well. Maybe for the Holidays topping with some crushed peppermint with a hint of peppermint extract in the chocolate truffle layer.

I would suggest storing these in the fridge and taking out just before serving as the chocolatey layer is soft at room temperature, but still so delicious. Because these are rich and decadent, a little goes a long way making them perfect for Bridal and Baby showers when cut into small pieces and served in mini cupcake liners.

I rate these bars an 8

Chocolate Truffle Bars
from Cuisine at Home Cookbook
1 cup flour
6 TBS butter (cold)
3 TBS brown sugar
1/2 tsp salt

1 cup Semisweet Chocolate (6oz)
6 TBS light corn syrup
1/4 cup sugar
1 TBS butter
1 TBS cocoa powder
1 tsp espresso powder or instant coffee granuales
1/2 tsp salt
2 eggs
1 TBS vanilla extract

1 1/2 cups toaste nuts, coarsely chopped (walnuts or pecans)
Powdered sugar (Optional for dusting bars before serving)

Preheat oven to 350.
Once preheated, spread nuts onto baking sheet and bake until fragrant, or about 10 minutes, stri every 5 minutes for even toasting. Remove and allow to cool.

Line a 9 inch square pan with foil and spray with PAM.
In a large mixing bowl combine the flour, butter, brown sugar and salt. Use a pastry blender to mix ingredients until throroughly mixed and dough is dry and sandy.
Sprinkle sandy crust mixture into prepared pan and press to cover evenly. Bake in oven for 15 minutes or until golden. Cool completely. (can turn oven off until cooled)

Preheat oven to 350.
In a heavy sauce pan melt the chocolate, corn syrup, sugar, butter, cocoa, espresso powder and salt over medium heat stirring continuously until smooth. Add eggs, one at a time, stirring well after each addition. Add vanilla and stir. Evenly pour truffle mixture over cooled crust.

Sprinkle evenly with the toasted chopped nuts and lightly press nuts into batter. Bake for 15-20 minutes or just until set (center may move slightly if shaked). Remove from oven and allow to cool completely. Chill until ready to serve.
Before serving, cut and sprinkle with powdered sugar if desired.

Chocolate Chocolate Chip Oatmeal Cookies

I made these delicious cookies because I couldn’t decide if I should make Oatmeal cookies or  Chocolate cookies.  These are based loosely on a recipe I clipped out of a church bulitan about 8 months ago. I loved the idea of a chocolate oatmeal cookie but knew the recipe needed some work to satisfy my craving. I added some chocolate chips, used realy butter (no oil) and omitted chopped Dates.

What I ended up with was a really good cookie that has the wholesomeness of an Oatmeal cookie but still satisfies my sweet tooth and chocolate craving. They stay soft if not overbaked, are nice and dense thanks to the oatmeal and the chocolate chips provide a chocolatey sweetness slightly lacking in the cookie dough itself.

Next time: I will increase the amount of cocoa powder to 1/4 cup to intensify the chocolate flavor and maybe add some toasted nuts. All in all these were really good.

I would rate these cookies a 7

Chocolate Chocolate Chip Oatmeal Cookies
1 cup + 2 TBS flour
3 TBS unsweetened cocoa powder
1/2 tsp baking soda
1 tsp baking powder
1 tsp salt
1/2 cup butter, softened
3/4 cup brown sugar
1/4 cup sugar
1 egg
2  teaspoons vanilla extract
1 1/4 cups Oatmeal (I used quick cooking)
1/2 cup Milk chocolate chips

Preheat oven to 350.
Lighlty spray baking sheets with PAM.

In a large mixing bowl, wisk together flour, cocoa, baking soda, baking powder and salt.
In a mixing bowl, cream together the butter, brown sugar and white sugar. Beat in the egg and vanilla.

Gently mix in the flour mixture by hand using a spoon or spatula. Gently fold in the oats and chips (and nuts if using).

Drop by spoonfulls (I used my medium ice cream scooper) onto cookie sheets, leaving 2 inches between cookies for spreading.
*I chilled my dough for 30 minutes before baking so mine did not spread as much as room temp dough may. I had to press my dough balls down a bit with my finger tips to form discs because the dough was stiff and would not have baked evenly if I did not.

Bake for 8 to 10 minutes until edges are set. Cool on baking sheet for 10 minutes before removing to a wire rack to cool completely. Store in airtight container (with a piece of bread to keep soft).

Incognito Peanut Butter Bars

Yup, I am at it again with the Peanut Butter. Be honest though, can you ever have too many desserts with Peanut Butter and Chocolate?? I think not.

This recipe comes from my Grandma’s recipe box. Deceivingly these were titled Peanut Butter Bars, but as you can see these look more like a brownie than a Peanut Butter bar! In reality these moist little bars are more like a brownie with a slight Peanut Butter undertone than what I think a Peanut Butter bar to be so I am changing their name to Incognito Bars (because the PB flavor is undercover in these chocolatey-looking bars).

These bars are thick, moist and all in all very good. I will be making these again and I really liked the simplicity of the recipe and how quick they came together.

*Next time I might increase the amount of Peanut Butter by 2 TBS and increase the amount of cocoa powder to 3TBS total(decreasing the amount of flour by 1 TBS so the texture and consistency of the bars remains unchanged). I might also add mini chocoalte chips or those mini Reese’s PB baking cups or chips to the batter before baking.

As you can see, I have several ideas in mind for these little babies in the near future because these bars were very good and worth a try.

I tasted one of these babies while they were warm and found the flavor of both the chocolate and Peanut Butter to be too subtle for my liking. I felt they needed to be “Jazzed” up a bit. So, I whipped up a simple Chocolate/Peanut Butter ‘frosting’ and topped with crumbled a Butterfinger bar.

The Result? MMMMM, finger licking good!

I did notice, however, after cooling the flavor of the bars themselves seemed to deepen a bit and you can taste the chocolate and peanut butter a little more than right out of the oven. Because their flavor seems to deepen after they set a few hours/overnight you may want to try these bars after they have cooled and set without the frosting/candy bar topping to see if you feel they need that extra sweetness.
I found them to be great with the additions by my tooth has been known to be pretty sweet!

I would rate these bars:
Plain and warm out of the oven a 6
Plain the next day a 7
With frosting and candy topping an 8

Incognito Peanut Butter Bars
1/3 cup Peanut Butter
1/4 cup butter, softened
3/4 cup sugar
2 eggs
1/2 cup flour
2 TBS cocoa powder
1/2 tsp baking powder

Chocolate Peanut Butter Frosting (if desired)
Chopped/Crushed Candy bars (if desired, Butterfinger’s pictured)

Preheat oven to 325.
Line an 8×8 pan with foil and spray with PAM.
In a medium bowl sift together the flour, cocoa powder and baking powder.
In a medium mixing bowl cream the peanut butter, butter and sugar until combined. Add eggs and beat well. Slowly add the flour mixture.
Spread batter in pan and bake for 25-30 minutes until a toothpick inserted in center comes out clean.
Cool.
Frost if desired and sprinkle with crushed Butterfinger bar (as pictured) or Chopped Reese’s PB cups.


Chocolate Peanut Butter Frosting (Optional)
1/2 cup Peanut Butter (creamy)
1 cup Chocolate Chips
1 TBS shortening

In a small saucepan over medium low heat, stir toghter Peanut Butter, chips and shortening until smooth. You can add more Peanut Butter or Chocolate chips depending how much frosting you want and to taste.
Gently Spread Evenly over bars. Sprinkle with crushed/chopped candy if desired.

The Ultimate Bar Cookie

If you want a treat that will satisfy that sweet tooth of yours this is your recipe! I originally got this recipe from a lady I volunteered with at Habitat for Humanity project. She brought these as our afternoon treat; these did not last long at and after one bite I knew I needed more. I kindly asked and she wrote down the recipe for me. After a quick internet search for the source I found a similar one here at CDkitchen.

This is a recipe (if you can call it that) that I have been using and adapting (based on what ingredients I have on hand) for years. I love the fact that it is so adaptable based on what you have in the kitchen pantry and freezer. My favorite topping combination is White chocolate chunks, semi-sweet and milk chocolate chips and walnut pieces. But have tried many topping combinations and have yet to find a “bad” one.
I love the brown sugar shortbread-like crust and the toffee mixture that sinfully holds all of the toppings to the crust. These cookie bars are very sweet so you can get away with cutting them small.
You can cut these bars into squares or do what I did for a cute presentation.
I used various sizes of round cookie cutters to cut the bars after they had cooled and chilled slightly for easy cutting.
The remaining bar pieces I store in a tupperware container in the freezer and use as a topping for my icecream. MMMMMMMMM. I love treats that keep on giving.
I rate these bars an 8
The Ultimate Bar Cookies
2 cups flour
1/2 cup packed brown sugar
1/2 cup butter, softened
**
1 1/2 cup coarsely chopped nuts (any of the following, walnuts, macadamia nuts, pecans)
1/2 cup white chocolate — coarsely chopped
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
**
3/4 cup butter (NO substitutions)
1/2 cup packed brown sugar
Preheat oven to 350.
Line a 9×13 pan with foil.
Beat flour, 1/2 cup brown sugar, and 1/2 cup butter until fine crumbs form. Pat mixture firmly into bottom of foil lined baking pan. Bake 15 minutes, or until golden. Remove from oven.
Sprinkle nuts and chocolate (or other toppings) over the hot crust.
In a saucepan over medium heat, stir together 3/4 cup butter 1/2 cup brown sugar, stirring constantly until bubbly. Once it starts bubbling cook and stir for 1 minute.
Pour mixture evenly over nuts and chocoalte in pan. Make sure not to get too close to the edges of the pan or it will burn to the sides.
Bake 15 minutes more or until just bubbly around edges.
Cool in pan on rack. Cut into bars.
** You can use any toppings that you and your family enjoy. Try mixing and matching your fave nuts or chocolate. I have also created a variety of combinations using dark chocolate bars chopped, butterscotch chips, peanut butter chips, toasted coconut, Reese’s pieces, Reese’s pb cups chopped, crushed Fritos etc.

Grandma’s Oatmeal Fudge Bars

This is a recipe my grandma used to make when I was little. It is great for family get-to-gethers, church functions, bake sales and pot lucks because these bars make a ton and are always a hit with both adults and kids.

These bars have a sweet smooth layer of chocolate-fudgey goodness is nestled between a crust and topping made with wholesome oatmeal. I find that these bars provide just the right amount of sweetness without being tooth-achey-sweet which makes these a favorites for adults and children.
My grandma always made these using a 10×15 jelly roll pan when making these bars. Using this size pan ensure even baking of crust and filling and increases the amount of bars you get out of the recipe. I did not have a jelly roll pan so I baked mine using a 9×13 pan. If you do this the crust for the bars and the fudge layer are thick and don’t cook quite as evenly as I had to bake mine for about 35 minutes for the fudge layer to set which made my crust a little dry and over done. Either way they tasted super yummy but I think I will put off making these again until I buy a jelly roll pan for even tastier results.
NOTE: This recipe is from
a hand written cookbook my grandma gave me. I am not sure where she originally got the recipe, if you know its origin let me know and I will cite it.
I rate these bars an 8 but they would be a 9 using a 10×15 pan and the amounts below
Grandma’s Oatmeal Fudge Bars
1 cup butter, softened
2 cups brown sugar
2 eggs
2 teaspoons Vanilla
2 1/2 cups flour
1 teasponn baking soda
1 teaspoon salt
3 cups Quaker quick cooking oatmeal.
2 cups Semi-sweet chocolate chips
1 can Sweetened Condensed Milk (15 oz.)
2 Tablespoons butter
1 teaspoon salt
2 1/2 teaspoons Vanilla
1 cup chopped nuts (optional, walnuts or pecans) *I did not use
Preheat oven to 325.
Grease and flour a 10×15 jelly roll pan. *I used a 9×13 pan
In a large bowl sift together flour, soda and salt. Set aside.
In large mixing bowl. , beat together softened butter and brown sugar until light and fluffy.
Add eggs, one at a time and beat until combined. Add vanilla and mix well.
Slowly add the sifted flour mixture and mix until combined. Stir in oatmeal.
Gently spread 2/3 crust into bottom of prepared pan. Reserve the rest for topping.
Make the filling:
Over Medium-Low heat, melt together chocolate chips, sweetened condensed milk, 2 tablespoons butter, and salt. Stir until smooth. Remove mixture from heat and stir in vanilla and nuts if using.
Evenly pour filling mixture of crust but keeping filling about a 1/4 inch away from side of pan so it does not stick to side while baking. Evenly dollup top of filling with remaining oat mixture. Bake for 25-30 minutes or until topping is light brown and fudge layer set but not solid. Don’t overbake these bars or they can become dry.

Cool in pay on rack until set. Can chill to set faster. Keep stored in airtight container either room temp or in fridge.

*I used a 9×13 pan and baked for 38 minutes for the fudgey layer to set but this caused the crust to be a little too done compared to my grandma’s bars baked in a jelly roll pan. The bars were also a little hard to cut because of the thickness of the crust and filling. They were very good though! Everyone at work raved about them and there no complaints.

Oatmeal Carmelitas

Look at those bars! Who does not love the combination of caramel and chocolate?

Wow, I had forgotten how great these bars are. I love the texture of the slighlty crisp crust with the gooey caramel layer filled with nuts and chocolate.
I have been making these since high school (one could say it was my “signature” dessert back then). The recipe comes from our dear friends at Pilsbury and is so easy I used to have it memorized.
The thing I love about these bars is that they are great warm, room temperature or even straight out of the fridge (which is where I keep them during the summer months or the caramel gets a little too gooey for eating with your hands). The oatmeal/brown sugar crust provides a nice and hearty base for these bars and keeps them from being overly-sweet.
I rate these bars a 9
Here is the recipe directly copied from the website. My changes are in red.
Oatmeal Carmelitas

2 cups Pillsbury BEST® All Purpose or Unbleached Flour (I used Gold Medal)
2 cups quick-cooking rolled oats
1 1/2 cups firmly packed brown sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups margarine or butter, softened (I used butter)

1 (12.5-oz.) jar (1 cup) caramel ice cream topping
3 tablespoons Pillsbury BEST® All Purpose or Unbleached Flour (I used Gold Medal)
1 cup semisweet chocolate chips (I used 1/2 cup Milk chocolate and 1/2 cup semisweet chocolate chips)
1/2 cup chopped nuts (I usually use Walnuts but omitted nuts this time)

Heat oven to 350°F.
Grease 13×9-inch pan.
Lightly spoon flour into measuring cup; level off. In large bowl, combine all crust ingredients; mix at low speed until crumbly. Reserve half of crumb mixture (about 3 cups) for topping. Press remaining crumb mixture in bottom of greased pan.
Bake for 10 minutes or until light brown.

Meanwhile, in small bowl, combine caramel topping and 3 tablespoons flour; blend well.

Remove partially baked crust from oven; sprinkle with chocolate chips and nuts.
Drizzle evenly with caramel mixture; sprinkle with reserved crumb mixture.

Return to oven; bake an additional 18 to 22 minutes or until golden brown.

Cool 1 hour or until completely cooled. Refrigerate 1 to 2 hours or until filling is set.
Cut into bars.

Double Peanut Butter Cheesecake Swirled Brownies


Lick the beaters, the spoon, your fingers, the knife and your plate. These are THAT good in my opinion. I have been tweaking a basic brownie recipe for the past six months that I found in my mom’s recipe box. The recipe was tattered and and speckled with dried batter (a sign of a winner in my book!). My mom rarey makes brownies from scratch anymore as she is a woman of convenience and the $.88 boxed brownie mix. She did remember that she used to bake these from scratch all of the time when she was my age and first married to my dad but doesn’t remember where she got the recipe.

The first time I baked the brownies according to the recipe but they were not very chocolatey and way too cakey for my liking. I did some tweaking (more/less eggs, sugar, butter, chocolate, cocoa powder, etc) every time I have made them and lets just say that these brownies came out to be the Brownies I had dreamed of. I only hope to have continued success with the recipe as written, if not, I am not afraid to tweak some more until pure brownie perfection is achieved. **Fingers crossed for future success!!

After my latest tweaks I stood there looking at the batter in my mixing bowl. Not wanting to be disappointed by another plain-jane-so-so brownie I decided to jazz them up a bit. In my book chocolate, cheesecake and peanut butter is a combination created by the Gods. And let’s just say the God’s have shined down upon this recipe. These brownies are fudgey, gooey and oh so chocolately (thanks to THREE different kinds of chocolate) with a creamy peanut-buttery cheesecake swirled throughout not once but twice. If that wasn’t enough peanut butter overload these babies are topped with chopped Reese’s Peanut Butter Cups the last five minutes of baking. Just long enough for them to melt into the brownies a bit but still retain their shape making these brownies fall into the FOOD PORN category.
Go ahead and indulge!

I rate these brownies a 9

Double Peanut Butter Cheesecake Swirled Brownies

3/4 cup butter, very soft (not melted but softer than room temp)
1 cup sugar
1 TBS vanilla extract
2 large eggs
1 oz. unsweetened baking chocolate, melted
1 oz. semi-sweet baking chocolate, melted
1/2 cup all purpose flour
1/2 cup cocoa powder
1/4 tsp baking powder
1/4 tsp salt
Peanut Butter Cheesecake Swirl
4 oz cream cheese, softened
1/2 cups creamy PB
1/3 cup sugar
1 egg
1 tsp vanilla
5-6 Reese’s peanut butter cups (regular size) cut into 6-8 pieces each
IMPORTANT: Do NOT omit the Reese’s Peanut Butter cups. They take these brownies over the top and add the “Double” Peanut Butter taste the title tepts tastebuds with
Preheat oven to 350. Line an 8×8″ square pan with foil and lightly coat with PAM cooking spray.
In a microwave safe bowl melt the two baking chocolate squares in 30 second intervals stirring after each interval until smooth and melted after stirring. Do not scortch! Remove from microwave and allow to come to room temperature.
In a large mixing bowl, Beat together butter and sugar until combined. Beat in eggs one at a time until blended. Add vanilla and melted chocolate. Mix to combine. Combine dry ingredients in medium bowl and wisk together. Gradually stir dry ingredients into butter mixture. Do not overmix.
In separate mixing bowl, beat together cream cheese, peanut butter sugar and vanilla until smooth. Add egg and beat until just combined.

Spread about 2/3 of chocolate brownie batter into prepared pan. Evenly drop 1/2 of cheesecake batter in dollups over brownie batter. Run a knife through both mixtures to slightly swirl.
Dollop remaining brownie batter and cheesecake batter over swirled mixture. Run knife through the browine and cheesecake dollups (not all the way through the already swirled layer) to create a swirled pattern.
Bake for 40-45 minutes**, or until center is set and a toothpick inserted in the center has a few crumbs stuck to it. Do not overbake or they will harden, if underbaked they will be too gooey. Every oven is different so watch and check these after about 35-40 minutes of baking to ensure propper doneness.
**After about 35-40 minutes of baking (with about 5-7 minutes of baking time left, you just need to eyeball it) gently place cut up Reese’s cups over top of almost fully baked brownies. Finish baking until a toothpick inserted in the center has a few crumbs stuck to it. The Reese’s PB cups will melt but hold their shape slightly. Cool completely on wire rack before cutting and serving.

NOTE: I have not baked the brownie recipe without the Double Peanut Butter Cheesecake Swirl and Reese’s on top so I am not sure how the brownies themselves rate. Let’s just say I may not find out as I am in love with the Double Peanut Butter Cheesecake recipe.

NOTE 2/13/08: I changed and added 5-7 minutes the baking time as a few people who have made the recipe indicated a longer bake time was needed than oringinally posted. The recipe listed above reflects those changes.
All ovens are different so be sure to keep an eye on your brownies to prevent overbaking. Brownies are done when a toothpick inserted in center comes out with a few crumbs stuck to it.

Hershey’s Perfectly Chocolate Cupcakes

This recipe comes from the Hershey’s website. Just as the title implies this is the “Perfectly Chocolate Cake”. I chose to make mine into cupcakes (portion control, ha ha, yeah right!) and as you can seen I filled cupcake liners with a tad too much batter as the cupcakes almost baked over their liners!

These baked up light and fluffy (as you can see) and oh so chocolatey! I chose not to frost these cupcakes as I much prefer a dollup of SugarFree Coolwhip on the top of my cupcake. Frosted or not, you will not be disappointed with this cake recipe as it is a tried and true and has received RAVE reviews, both on the Hershey’s website as well as on “What’s for Dinner” message board on thenest.com as seen in Chelley’s, Erin’s, Carrie’s and Tara’s blogs.
If you are looking for the Perfect Chocolate Cake (or cupcakes) give this recipe a try and be prepared to have your socks knocked off.
I rate this recipe a 9
.
Hershey’s Perfectly Chocolate Cupcakes
from: Hersheys
2 cups sugar
1-3/4 cups all-purpose flour
3/4 cup HERSHEY’S Cocoa
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
1/2 cup vegetable oil
2 teaspoons vanilla extract
1 cup boiling water
Heat oven to 350°F. Grease and flour two 9-inch round baking pans.
Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin). Pour batter into prepared pans.
Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely.
VARIATIONS:ONE-PAN CAKE: Grease and flour 13x9x2-inch baking pan. Heat oven to 350° F. Pour batter into prepared pan. Bake 35 to 40 minutes. Cool completely. Frost.
THREE LAYER CAKE: Grease and flour three 8-inch round baking pans. Heat oven to 350°F. Pour batter into prepared pans. Bake 30 to 35 minutes. Cool 10 minutes; remove from pans to wire racks. Cool completely. Frost.
BUNDT CAKE: Grease and flour 12-cup Bundt pan. Heat oven to 350°F. Pour batter into prepared pan. Bake 50 to 55 minutes. Cool 15 minutes; remove from pan to wire rack. Cool completely. Frost.
CUPCAKES: Line muffin cups (2-1/2 inches in diameter) with paper bake cups. Heat oven to 350°F. Fill cups 2/3 full with batter. Bake 22 to 25 minutes. Cool completely. Frost. About 30 cupcakes.