Homemade Recipes

Ingredients:

1 ½ cups butter, melted and cooled to room temperature

8 oz. 4 percent cottage cheese, pureed

3 cups sugar

1 tablespoon vanilla

1 teaspoon salt

6 eggs

3 cups all purpose flour

1/4 cup of Strawberry Jello mix

1/3 cup of natural cocoa powder

Glaze:

1/2 cups, powder sugar

2 tablespoon milk

Method:

Place butter in a saucepan over low heat to melt; set aside to cool. Place cottage cheese in a food processor or blender and pulse until pureed and no lumps remain; set aside.

Fit stand mixer with a paddle attachment and add melted butter and sugar into stand mixer bowl. Mix on medium-low for 1 minute or until well combined. Add in pureed cottage cheese and mix on medium for about 2 minutes until well combined and light. Add in vanilla and salt and mix until well combined. While mixer is running, add eggs in one at time and mix well after each addition. Turn mixer down to low and keep mixer running while gradually adding in flour.

Divide batter evenly among three bowls. In one bowl add 1/4 cup of Strawberry Jello and mix until combined. In a second bow add 1/3 cup of natural cocoa powder and mix until combined. Using an ice cream, drop a scoopful of vanilla batter into prepared bundt pan. Then drop a scoop of chocolate batter onto the vanilla layer. Follow that up by dropping a scoop of strawberry batter on top of chocolate layer. Continue this alternating sequence until each batter bowl is empty.

Place filled bundt pan into the oven and bake at 350 degrees F or until a toothpick inserted comes out almost clean, approximately 60-70 minutes. Allow cake to cool in pan for 5 minutes. Turn out cake onto a cooling rack with topside down. Cool completely before glazing.

To make glaze:

Place all ingredients in a bowl and mix to combine . Pour glaze on top of cooled cake.