Homemade Chicken Chimichangas (Baked or Pan Fried!)

Try these chimichangas either baked or pan fried with tender chicken, stuffed Mexican filling all wrapped in a soft but crispy crust on the outside. These will become a family favorite!

Mexican food is one of my favorites to have! Add some Mexican Rice and a horchata drink to the dinner table and enjoy this complete Mexican dinner tonight!

Chicken Chimichangas

These are the best homemade chimichangas I have ever had! I was so impressed I knew I had to double this recipe to get enough of it all. It is festive, easy to make and ready in less than 30 minutes. They are so simple to put together and I even had a couple extra set of hands helping me fold them up with me. It is a fun family affair working together each step along the way. Homemade chimichangas are just what you need to have an extra special Mexican night in your home!

Meat filled, pan in the oven and 30 minutes before dinner you are rocking being a parent. It is so easy to make and delicious to eat. Mexican dinner nights are one of my favorites. I love all things rice and beans with chips and salsa. These combinations are the best and always a favorite in our home. Cook the chicken ahead of time and use the leftovers for this recipe. It makes it easier and comes together quick and easy. Once the chicken is cooked and ready fill each of the tortillas with the stuffing. Wrap and bake in the oven!

What is a Chimichanga?

Chimichanga is known to come form the southern part of the United States. It is essentially a burrito that is deep fried and tastes so good. It is a Mexican-American dish that uses a flour tortilla and add in veracious ingredients and filling mix. Vegetables, tomatoes and avocados are all added in or on top of the chimichanga and then wrapped tightly. Once wrapped place the chimichanga to the baking sheet and bake until golden brown. Add guacamole, salsa or any dressing on top and you have one delicious meal!

Chimichanga Ingredients:

A large flour tortilla filled with shredded chicken, refried beans, cheese, salsa and spices, rolled up like a burrito and then pan fried or baked. Served topped with sour cream, guacamole and salsa, this Mexican inspired recipe is delicious!

  • Cooked and shredded chicken: This chicken can either be made ahead of time or the day of.Try this Shredded Chicken Copycat to have your chicken already prepared ahead of time.
  • Chili Powder: Add some spice to the chimichanga.
  • Cumin: Earthy flavor that add that subtle seasoning.
  • Paprika: Some warmth and color to the ingredients.
  • Salt: Just a pinch!
  • Salsa: Make homemade salsa or buy store bought.
  • Colby Jack Cheese: The best cheese that melts evenly and tastes good once it is done.
  • Cream Cheese: Soften the cream cheese in the microwave for a short amount of time or leave out at room temperature.
  • Green Onions: Colorful crunch that adds a zing and a zest to the chimichangas.
  • Refried Beans: A soft and subtle hint once you take your first bite.
  • Burrito Size Tortillas: The bigger, the better! Am I Right!!
  • Olive Oil: Brush on top getting that golden glow all over the tortilla.

How to Make Chicken Chimichangas:

  1. Combine Ingredients: Preheat oven to 400 degrees.  In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese,  and green onions.
  2. To assemble the chimichangas: Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge. Add about 1/2 cup of the meat mixture and put into the center.  Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet. 
  3. Bake: Brush the tops with olive oil.  Bake for 20 minutes or until golden brown and heated through.

Start the process by combining all of the ingredients then mix together and fill the chimichanga and lay on the cookie sheet to bake.

How to Pan Fry a Chimichanga:

Add 1 Tablespoon oil to a medium sized skillet over medium heat. Add the chimichanga skin side down. Fry on each side 2-3 minutes until golden brown and crispy.

Chicken chimichanga on a black plate with an avocado sliced and limes slices on the side.

More Mexican Recipes that are a MUST Try:

  • Easy Homemade Navajo Tacos
  • Sizzling Steak Fajita Roll Ups Recipe
  • Mexican Shrimp Skillet
  • Slow Cooker Barbacoa Beef
  • Mexican Chicken Corn Chowder

Chicken chimichanga on a plate with salsa, avocado and limes.

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Chicken Chimichangas {Baked or Pan Fried}

Try these chimichangas either baked or pan fried with tender chicken, stuffed Mexican filling all wrapped in a soft but crispy crust on the outside. These will become a family favorite!
Course Dinner, Main Course
Cuisine Mexican
Keyword chicken chimichangas, chimichangas, chimichangas recipe, pan fried chimichangas
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Tortillas
Calories 730kcal
Author Alyssa Rivers

Ingredients

  • 2 cups cooked and shredded chicken
  • 1 tablespoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/2 cup salsa
  • 2 cups Colby jack cheese shredded
  • 2 ounces cream cheese softened
  • 2 Tablespoons green onions chopped
  • 1 15 ounce can refried beans
  • 4 burrito size tortillas
  • 1 tablespoon olive oil

Instructions

  • Preheat oven to 400 degrees. In a medium sized mixing bowl combine chicken, chili powder, cumin, paprika, salt, salsa. cheese, cream cheese, and green onions.

To assemble the chimichangas

  • Spoon 2 tablespoons refried beans onto the tortilla 2 inches from the edge. Add about 1/2 cup of the meat mixture and put into the center. Fold in the sides of the tortillas and then roll up the bottom and place seam side down on a baking sheet. Brush the tops with olive oil. Bake for 20 minutes or until golden brown and heated through.

Notes

How to pan fry:
Add 1 Tablespoon oil to a medium sized skillet over medium heat. Add the chimichanga skin side down. Fry on each side 2-3 minutes until golden brown and crispy.

Nutrition

Calories: 730kcal | Carbohydrates: 49g | Protein: 44g | Fat: 39g | Saturated Fat: 19g | Cholesterol: 131mg | Sodium: 2114mg | Potassium: 487mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1810IU | Vitamin C: 1mg | Calcium: 592mg | Iron: 5mg

Adobo sa Dilaw+ Steamed Okra

A couple of days ago Metro Manila was placed on a Community Quarantine to contain the spread of corona virus and the result was mass gathering of people around check points. I think they didn’t expect that a lot of people who lived in and out of the metro would still going to work to and from even though there is a threat to get the illness. So last night, an Enhanced Community Quarantine was imposed…

So what does an Enhanced Community Quarantine for Luzon means?

  1. By virtue of an Executive Order of the Office of the President we will have a Luzon-wide community quarantine.
  2. We will have a curfew of 8pm to 5am for non-essential personnel on the streets. Exempted are health care workers, peace and order officers, workers from the night shift of the Processing zones with valid ID’s, and LGU officers.
  3. Malls are ordered closed for the duration of the executive order.
  4. Restaurants can only accept take-home and delivery services. Dine in is strictly prohibited.
  5. Banks, groceries, supermarkets, pharmacies, pawn shops, hardwares, and wet markets will remain open.
  6. Fiestas, karakols, parades, and other related public assemblies are cancelled.
  7. Common religious congregations are strongly discouraged.
  8. Gaming parlours, computer gaming shops, wellness Centers, cockpits arenas, will be closed.
  9. Students on OJT are no longer required to report.
  10. Needless loitering in the streets at any time of the day will be denied.
  11. Public playgrounds, basketball courts, beaches, and public parks will be closed.
  12. Public utility offices, Bayad centers, and related financial services will remain open.
  13. ‘Tianges’, open dry good markets, side walk vending, will be closed.
  14. This will become effective March 17, at 12:01 am.

It’s really getting scarier by the day because a lot of people are getting infected.

As a mom, what I can do to help is to keep my family safe at home and give them healthy, delicious food that boosts the immune system. I am aiming for those that are easy to cook with less ingredients, of course. If at all possible, I also want to serve vegetables every meal.

Today, I prepared ADOBO SA DILAW. It’s a version of Adobo that uses turmeric or luyang dilaw to flavor it instead of soy sauce. It’s so easy to cook. I paired it with  Steamed Okra to make it healthier.

WATCH THE VIDEO HERE:

I really wish we all have the capability to stay at home and be safe…not worrying about buying food nor paying bills. I salute all those companies and employers who chose to help their employee by making them work at home, giving them an advance loan/salaries/13th month pay, or giving premium salaries for those who go to work despite this difficulty.

This too shall pass“, mommies. Kapit lang tayo. Let’s stay at home, be healthy. Magtulungan tayo. We’ll all make it through.

Adobo Sa Dilaw + Steamed Okra
 
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Author:

Ingredients
  • 2 tbsp Coconut Oil
  • 6 cloves garlic, minced
  • 1 large white onion, chopped
  • 2-inch knob turmeric, sliced
  • 800g chicken, cut into pieces
  • 4 dried bay leaves
  • ½ tsp peppercorns
  • 1½ cup water
  • ½ cup vinegar
  • 1 tsp white sugar (or sweetener of choice for keto)
  • fish sauce to taste

Directions
  1. Heat Coconut Oil in a pot.
  2. Saute garlic and onion and cook until onion becomes translucent.
  3. Add the sliced turmeric and cook for about 20 seconds.
  4. Add the chicken pieces, peppercorns, and bay leaves and water.
  5. Bring to a boil and simmer for 30 to 45 minutes.
  6. Add additional water as necessary, remember that you want this to be saucy and oily and not soupy.
  7. Pour-in the vinegar, bring to a boil without stirring. Let boil for 15 seconds allowing the vinegar to cook.
  8. Stir and then add the sugar (or ssweetener) and fish sauce.
  9. Serve with steamed rice or cauli rice and any steamed vegetable of your choice.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Adobo sa Dilaw+ Steamed Okra appeared first on The Peach Kitchen.

Cheesesteak Stuffed Peppers

Keto-Friendly Steak Stuffed Peppers give you all the satisfaction of a Philly cheesesteak sandwich without the added carbs or guilt at less than 5g net carbs! Add them to your weeknight rotation for a quick, healthy and comforting dinner! 

Hi there! This is Natalya from Momsdish. I love homemade meals that require simple ingredients. I also love a good philly cheesesteak or a steak sandwich, so I am thrilled for you to try our steak stuffed peppers. When you are trying to watch your waistline, these decadent peppers will help keep you on track! 

Whether you are on the keto diet strictly or are just watching how much processed carbs you consume, these peppers are always a crowd-pleaser. Let’s get started! 

Best Beef for Steak Stuffed Peppers

Thinly sliced ribeye is the go-to meat choice for these peppers. The high-fat content of ribeye is ideal because it is tender and easy to bite. Other cuts, like flank steak or top sirloin, would work as well and are more budget-friendly. Just make sure you slice the beef very thinly so you aren’t gnawing at large pieces and making a mess of your stuffed pepper! 

Hot Tip: Slice your beef against the grain with a gentle sawing motion. The “grain” refers to the direction the muscle fibers are growing. You are going to want to cut across the grain, versus parallel to it. This helps maintain uniformity and prevents you from compromising the shape of the steak strips! 

What Type of Peppers Should I Use?

The larger the pepper the better! Big peppers are easier to stuff. You also want to look for peppers with flatter sides. They will stand better in your baking pan. When it comes to what color of pepper to choose, that’s really up to you. Green tends to be more bitter, yellows are mild and reds are sweet! 

Do You Boil Bell Peppers Before You Stuff Them?

Some people like to parboil their bell peppers before stuffing them. I would advise against this, as this tends to make the peppers a bit too soggy for my liking. They will cook just fine as they bake and the finished product should have a little crunch to it. Plus, not pre-boiling the peppers also ensures your peppers will stay structurally sound! 

Note: If you must boil your peppers before baking them, make sure to do it for no longer than 5 minutes. Any more and you will surely get un-stuffable, mushy pepper! 

How to Make Steak Stuffed Peppers 

Follow these simple steaks to get steak stuffed peppers on the table in no time: 

  1. Slice up your onions and steak. 
  2. Preheat the skillet with oil. Add sliced onions and cook until golden brown. Remove from the skillet and set aside.
  3. In the same skillet, brown sliced beef.
  4. Slice your bell pepper in half lengthwise. Clean the insides of seeds and fibrous bits. In a medium-sized mixing bowl, combine half the grated cheese with the beef and onions. Stuff each half with the mixture.
  5. Bake stuffed peppers at 400℉ for 25 minutes. Sprinkle remaining cheese on top and bake for 5 more minutes.
  6. Serve while the peppers are still hot and the cheese is at ultimate gooey-ness!

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Cheesesteak Stuffed Peppers (Low-carb, Keto)

Keto Friendly Steak Stuffed Peppers give you all the satisfaction of a Philly cheesesteak sandwich without the added carbs or guilt at 5g Net carbs! Add them to your weeknight rotation for a quick, healthy and comforting dinner! 
Course Main Course
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 624kcal

Ingredients

  • 2 lb beef sliced very thinly
  • 1 large onion sliced into half rings
  • 3 large bell peppers
  • 12 oz provolone cheese grated
  • 1 tsp salt adjust to taste
  • 1 tsp pepper adjust to taste
  • 1 tbsp olive oil

Instructions

  • Preheat a skillet with oil and add sliced onions. Cook until the onions turn golden brown and set aside.
  • Using the same skillet, cook beef until it turns golden brown and set aside.
  • Using a large bowl, combine beef, onion and cheese. Season with salt and pepper and toss it all together.
  • Slice the bell peppers into halves and remove the seeds from inside. Stuff each pepper with a steak filling. Bake the bell peppers at 400 °F for 25 minutes.
  • Sprinkle the remaining cheese on top of each pepper and bake for another 5 minutes.
  • Serve the dish right away while the cheese is melted.

Nutrition

Serving: 1serving (half pepper stuffed) | Calories: 624kcal | Carbohydrates: 6g | Protein: 41g | Fat: 48g | Saturated Fat: 22g | Cholesterol: 146mg | Sodium: 988mg | Potassium: 617mg | Fiber: 1g | Sugar: 3g | Vitamin A: 719IU | Vitamin C: 49mg | Calcium: 466mg | Iron: 4mg

Easy and Fun Bird’s Nest Cookies

These birds nest cookies are so cute, little and fun to make with kiddos. They are filled with creamy peanut butter, milk chocolate and butterscotch chips all melted together with chow Mein noodles to look like a nest. Add Cadbury eggs for a special touch birds nest touch!

Make your own fun treats this easter with some kid friendly ideas. My bird’s nest sugar cookies are all delicious and cute treats to make this easter season with kids and goes along with the birds nest theme.

Birds Nest Cookies

How cute are these birds nests?! I just can’t get enough of them and how easy they are to make. My girls and I loved making these together and they are SO easy. The peanut butter and chocolate combination is always a hit and with these adorable nests you can even double the recipe to share with your friends and family. These are so delicious and have just the right amount of sweet and salty to the nest. The chow Mein noodles are a huge hit and make the nests come to life. Add some Cadbury eggs on top and enjoy the sweet crunch and chocolatey flavors all combine.

With this cookie recipe you will find easy ingredients and easy instructions to make these the cutest treat this Easter and spring season. Make the birds nest ingredients ahead of time and store them in an airtight container or ziplock bag to keep them fresh for longer. When ready to serve simply take out and add two to three Cadbury eggs on top depending on the size of your nests. Once they look like a birds nest share them with your friends and family this spring season. These are SO cute and loved by everyone!!

Birds Nest Ingredients:

  • Milk Chocolate Chips: Melt the milk chocolate chips in the microwave in 30 second increments.
  • Butterscotch Chips: These will be melted with the chocolate and stirred together.
  • Peanut Butter: Creamy is best to have so the nests are smooth and easy to put together.
  • Chow Mein Noodles: This adds a salty taste to the nest with the sweet combination of chocolate.
  • Cadbury Eggs: Add two to three eggs on top of each nest before serving.

How to Make Birds Nests:

  1. Melt together: In a large microwave safe bowl add the chocolate chips, butterscotch chips, and peanut butter.  Microwave stirring after every 30 seconds until melted and smooth.
  2. Add noodles: Add in the bag of chow Mein noodles and mix until combined. 
  3. Make nests: Scoop out 2 tablespoons of the mixture and place on parchment paper. 
  4. Add eggs: Top with 3 Cadbury eggs.  Let sit until chocolate has hardened.

Pro Tip from The Recipe Critic:

Melt the chips and peanut butter together over the stove top for a more even and glossy combination. Then add in the chow Mein noodles once melted and stir all together. 

Making birds nest in a bowl with the chocolate and butterscotch chips, peanut butter and mixing chow Mein noodles.

Tips for Making Easter Nests:

  • Chips: Add in your favorite type of chips to make this personal. Dark chocolate or white are fun to try too.
  • Chow Mein Noodles: If you don’t have noodles on hand, chopped pretzels work too.
  • Muffin tin: Use a muffin tin to scoop the nests into and that will help shape the nests.
  • Size: Make the nests as big or little as you prefer.
  • Refrigerate: It is best to refrigerate the birds nests for about 15 to 20 minutes or until the chocolate is hardened.
  • Eggs: Be creative and use other types of eggs like M&M’s, jelly beans or a peep bird.

Scooping the bird's nests to the parchment paper then adding Cadbury eggs on top.

Here are More Fun Spring Treats to Try:

  • Spring Flower Cupcakes
  • Homemade White Chocolate Reese’s Eggs
  • Homemade Chocolate Reese’s Eggs
  • Carrot Patch Miniature Bundt Cake

A plate full of birds nest with Cadbury eggs on top.

 

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Birds Nest Cookies

These birds nest cookies are so cute, little and fun to make with kiddos. They are filled with creamy peanut butter, milk chocolate and butterscotch chips all melted together with chow Mein noodles to look like a nest. Add Cadbury eggs for a special touch birds nest touch!
Course Dessert, Snack
Cuisine American
Keyword birds nest, birds nest cookies, easter birds nest cookies
Prep Time 15 minutes
Total Time 15 minutes
Servings 24 Nests
Calories 197kcal
Author Alyssa Rivers

Ingredients

  • 2 cups Milk Chocolate Chips
  • 2 cups Butterscotch Chips
  • 1/4 cup Peanut Butter creamy
  • 12 ounce Chow Mein Noodles
  • 1 bag Cadbury eggs Mini

Instructions

  • In a large microwave safe bowl add the chocolate chips, butterscotch chips, and peanut butter. Microwave stirring after every 30 seconds until melted and smooth.
  • Add in the bag of chow Mein noodles and mix until combined. Scoop out 2 tablespoons of the mixture and place on parchment paper. Top with 3 Cadbury eggs. Let sit until chocolate has hardened.

Nutrition

Calories: 197kcal | Carbohydrates: 33g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 4mg | Sodium: 167mg | Potassium: 17mg | Fiber: 1g | Sugar: 21g | Vitamin A: 48IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

 

Chocolate Bundt Cake

This easy homemade Chocolate Bundt Cake recipe is heavenly, topped with chocolate ganache and mini chocolate chips. 

This is the ultimate chocolate lovers dessert but if you love bundt cakes with cream cheese frosting, don’t miss my Banana Cake or Red Velvet Bundt Cake.

I love making bundt cakes because they’re easy to frost and make pretty, and also easy to cut and serve. This chocolate bundt cake is heaven, but if you’re looking for an even simpler doctored-up cake mix version, this chocolate bundt cake is also great.

Properly greasing the Bundt Pan will make or break the recipe!

There’s nothing worse than preparing an amazing bundt cake and having it ruined because you couldn’t get it out of the pan!  One method that works for me EVERY time, is greasing the pan with shortening and flour.
  • Shortening.  Spread a very thin layer of shortening all over the pan. I use a ziplock sandwich bag, stick my hand inside of it, and use my hand to smooth the shortening all over every bump and crevice in the pan. This way I can make sure the entire pan is covered evenly, in a thin layer, and my hands stay clean.
  • Dust with flour. Take a little pinch of flour and dust it over the pan. then hold the pan over the sink and tap it hard, moving it in a circular motion so that the flour lightly covers the pan. Now you’re ready to add the cake batter!

If you do happen to have any parts of the cake stick to the pan, you could gently scoop them up and into the position they would have rested on the top of the cake. The chocolate ganache will cover any imperfections and no one will know!

How to make chocolate bundt cake:

1. Melt the butter in a saucepan. Add the oil, cocoa, and water.  Bring the mixture to a boil, whisking constantly.

2. Combine dry ingredients.

3. Add hot butter/cocoa mixture and stir to combine.

4. Stir in buttermilk, eggs, and vanilla.

5. Add chocolate chips.

6. Pour into bundt pan.  Be sure bundt pan is greased well greased. Bake for for 45-55 minutes.

Six process photos for making a homemade chocolate bundt cake.

Chocolate ganache icing:

It doesn’t get much simpler or easier than this homemade ganache.  Make the chocolate ganache by first heating the cream until simmering.  Then pour your chocolate chips into the cream and let it sit for about 5 minutes.  Whisk it until smooth and drizzle it over your chocolate cake!

Use a spoon to drizzle it on top of top of the cake and you’ve got yourself a beautiful, simple, irresistible chocolate bundt cake!

Chocolate bundt cake with chocolate ganache and chocolate chips on top.

Make ahead and Freezing Instructions: 

The cake can be made and frosted up to 2 days before serving. The cake can be frozen frosted, or unfrosted. To freeze lightly cover it with plastic wrap and freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.

Other Popular Dessert Recipes:

  • German Chocolate Cupcakes
  • Chocolate Chip Skillet Cookie
  • Sopaipillas
  • Easy tiramisu

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!

A slice of chocolate bundt cake being served from a cake stand with the whole cake on it.

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Chocolate Bundt Cake

This easy homemade Chocolate Bundt Cake recipe is heavenly, topped with chocolate ganache and mini chocolate chips. 
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 14
Calories 580kcal
Author Lauren Allen

Ingredients

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup butter
  • 1/2 cup oil (vegetable or canola oil)
  • 1/3 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips , plus more for sprinkling on top of cake (optional)

For the ganache:

  • 1 cup heavy whipping cream
  • 2 cups chocolate chips

Instructions

For the Chocolate Bundt Cake:

  • Preheat oven to 350 degrees F.
  • Grease and flour a standard size bundt pan (make sure to grease it really well so the cake doesn’t stick! I spread a thin layer of shortening all over the inside of the pan, then sprinkle a little flour all around and pat and shake the pan until it is evenly coated.)  
  • In a large mixing bowl, whisk together flour, sugar, baking soda, salt and cinnamon, set aside.
  • Add butter to a medium saucepan over medium heat. Once butter has melted, stir in oil, cocoa powder and water and bring mixture just to a boil, whisking constantly. Pour hot butter mixture into flour mixture and stir. 
  • Stir in buttermilk, eggs and vanilla and whisk mixture until well combined. Fold in mini chocolate chips, if using.
  • Pour mixture into prepared bundt pan and bake 45-55 minutes or until toothpick inserted in center comes out with a few moist crumbs. 
  • Cool cake in the pan for 5 minutes, then invert onto a wire cooling rack to cool completely. 
Once cake has cooled, make ganache.

For the ganache:

  • 
Place cream in a large microwave safe bowl and heat for about 2 minutes, or until the cream is simmering.

  • Carefully pour chocolate morsels into cream and allow mixture to sit for 5 minutes. Whisk the chocolate and cream until shiny and smooth, about 1 minute. 

  • Use a large spoon to drizzle the ganache over the cooled cake. Sprinkle with remaining mini chocolate chips, if desired.

Video

Notes

Make ahead and Freezing Instructions: 

The cake can be made and frosted up to 2 days before serving. The cake can be frozen frosted, or unfrosted. To freeze lightly cover it with plastic wrap and freeze in a freezer-safe container for up to 1 month. Thaw in the refrigerator overnight.

Nutrition

Calories: 580kcal | Carbohydrates: 71g | Protein: 6g | Fat: 31g | Saturated Fat: 15g | Cholesterol: 78mg | Sodium: 316mg | Potassium: 86mg | Fiber: 2g | Sugar: 53g | Vitamin A: 597IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 2mg

I originally shared this recipe July 2017. Updated March 2020 with process photos and freezing instructions.

Have you tried this recipe?!

RATE and COMMENT below! I would love to hear your experience.

The post Chocolate Bundt Cake appeared first on Tastes Better From Scratch.