A rich chocolate Bundt cake

I got this recipe from my mom, who got it from an American book called Swedish Baking. I like to make this because it does not need to be frosted, which makes it an easy dessert.


(one Bundt cake)


  1. Preheat oven to
  2. Butter a Bundt pan and sprinkle with 2 Tbsp dry bread crumbs, until it is well coated. This makes a much better crust than flour does.
  3. In a large bowl, add the sugar to the shortening and cream well. Blend in the eggs, one at a time, and beat well. Stir in the melted chocolate.
  4. Sift together the dry ingredients.
  5. Combine the cream and vanilla extract. Add to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients.
  6. Pour the batter into the pan and bake for 50-60 minutes. Cool the cake in the pan a few minutes before removing.


This is not an authentic Swedish recipe because their flour is different enough to cause problems in baking. However, the results seem authentic.


Difficulty: easy to moderate.
Time: 20 minutes preparation, 1 hour baking.
Precision: measure carefully.


Kate Hedstr\*:om 
UC San Diego 
San Diego,Ca 
Recipe last modified: 17 Feb 86

Original header

Path: decwrl!recipes
From: np42cb@sdcc12 (Kate Hedstrom)
Newsgroups: mod.recipes
Subject: RECIPE: Chokladkaka--Swedish chocolate cake
Message-ID: <2864@decwrl.DEC.COM>
Date: 9 May 86 03:37:23 GMT
Sender: recipes@decwrl.DEC.COM
Organization: University of California, San Diego
Lines: 62
Approved: reid@decwrl.UUCP

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