This Almond Joy Candy Bar Filled Chocolate Bundt cake is a chocolate lover’s dream, and this post has been sponsored by Hershey's Kitchens.
I have a friend that is a great piano player. One of those people that sits down at the piano and you can tell it just transports her to another world. Somewhere where nothing else matters. Where she can lose herself. Or find herself, depending on how you look at it.
For a long time, I was jealous of her. Maybe not her, but the fact that she had this talent that she felt so deeply. I didn’t think I had anything like that in my life. I am not a singer, not a musician. Not a runner, or a painter, or a writer.
But then I discovered my love of baking. And it all changed.
I have always loved food. My mom is a great cook, and made pretty much all of our food growing up. Eating out was not a normal occurrence at all. In fact, when I was a kid, I’m pretty sure the only time we ate out was when we were on vacation. But really, nothing beat Mom’s food. My love of homemade food was ingrained into me from the time I was a child.
I didn’t discover my true love of cooking and baking until I moved away from home, though. I didn’t have the chance to get into the kitchen a lot as a college student, simply because cooking for one leaves you with lots of leftovers. When I got married, it all changed. I loved being in the kitchen. I loved pouring over cookbooks and spending hours reading blogs. That passion that my piano playing friend has? I had finally found mine.
I love baking for my family and friends — seeing the looks of delight on their faces as they take a bite. But even more than that, I love how I feel when I’m in the kitchen. I will never turn down a cookie or a slice of cake, but even more satisfying than eating those desserts, for me, is baking them. The time spent in the kitchen. Putting on an apron, picking my favorite online music station, and just creating. It’s an art — maybe not with paint or charcoal or clay, but the process of raw ingredients coming together to create something that is beautiful and delicious? Definitely my form of art.
Just like an artist starts with a blank canvas and a palette of paint, I love to go to my pantry and get inspired by the ingredients I have on hand. And what a better place to start than with a plethora of HERSHEY’S products that I had stocked up on? I am so excited to be working with HERSHEY over the next couple months, creating delicious recipes to share with all of you. I wish I could bring you each a homemade slice of cake, but this is the next best thing. Sharing with you all about my passion for baking and a little bit about what goes on in my kitchen.
That pantry inspiration started with this Almond Joy Candy Bar Filled Bundt Cake. You already know that bundt cakes and I are BFFs. So it’s only natural that I would kick off this whole series with one killer bundt cake. Almond Joy Candy Bars are one of my favorite candy bars. Because coconut. Seriously, though — bundt cake + coconut is definitely going to be a winner in my book. While there is nothing wrong with a perfect chocolate bundt cake, when you fill it with this coconut cream filling, you have pure magic. Then the loaded ganache is a little bit more magic that takes this chocolate bundt cake from amazing to spectacular.
So I hope you’ll join me and HERSHEY in the kitchen for a bit of baking fun and delicious chocolate. I’d love to hear why you love baking, as well. Why do you love to get into the kitchen? You can follow the hashtag #BakeHappy and share your favorite kitchen creations that make you happy!
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This post has been sponsored by HERSHEY'S Kitchens, but all opinions are my own. Thank you for supporting me and the companies I partner with.
*To toast almonds: Heat oven to 350 F. Spread almonds in thin layer in shallow baking pan. Bake 8 to 10 minutes, stirring occasionally, until light golden brown ; cool.
*To toast coconut: Heat oven to 350 F. Spread coconut in thin layer in shallow baking pan. Bake 5 to 10 minutes, stirring occasionally, until light golden brown; cool.