So excited to be working with our Gold Sponsor for #Choctoberfest 2018. Imperial Sugars are new to me but, what a great product! I am so happy they sent me their sugars and to use as baking season ramps up for the Holidays.
A little bit of Imperial Sugar History: "In 1843, along the banks of Oyster Creek in what would later become Sugar Land, the Williams brothers built a mule-powered sugar mill, began grinding sugar cane, and a Texas legacy was born. The Imperial Sugar Company is the one of the oldest continuously operating companies in the State of Texas and was founded by one of the original 100 families brought to the state by Stephen F. Austin.
Imperial Sugar provides high-quality sugar and sweetener products and over 100 years of time-tested recipes. Our family of products includes granulated sugar, light and dark brown sugar, free-flowing sugar, powdered sugar, sugar shakers and Steviacane® (Stevia + sugar blend). Imperial Sugar products are 100% pure cane sugar, non-GMO and provide consistently delicious results."
Make sure to visit Imperial Sugars Halloween Contest!!
Brown Sugar Chocolate Bundt Cake
3/4 cup (1 1/2 sticks) butter, softened
1 cup packed Imperial brown sugar
1/2 cup Imperial granulated white sugar
1/2 cup sour cream
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon vanilla paste or extract
1 teaspoon chocolate extract
1/2 teaspoon baking soda
1/4 cup cocoa
Preheat oven to 325º F. Prepare bundt pan with nonstick baking spray.
Cream together butter and sugars until light and fluffy, about 3 minutes. Add sour cream and then incorporate the flour, salt, vanilla, chocolate, baking soda and cocoa.
Pour into prepared bundt pan and bake until a toothpick or skewer inserted into the cake comes out clean, about 1 hour and 30 minutes.
Allow to rest in Bundt pan for about 10 minutes to cool before removing to a wire rack to cool completely. This cake is great frosted or unfrosted but, since Halloween is approaching, I opted for a pumpkin theme.