No, that’s not a bundt cake, though she sure is sweet.
That’s Livy, a rescued Belgian draft horse.
Each year Mylestone Equine Rescue holds its annual Open House. As Mylestone is a private farm, this event is their big annual fundraiser and the chance for visitors to come and meet all the rescue horses, learn more about the rescue, participate in a silent auction and … buy goodies from their bake sale tent. As one of 20+ volunteers, I spend the day educating visitors, discussing the need for horse rescue, 
introducing the horses and their histories to people, and functioning as photographer for the day. I also bake.
Unfortunately, last Sunday, the official date, had to be postponed due to rain and cold weather, and is being held today, October 14th. And unfortunately, I had previous plans and am not able to be there. However, as always, I baked something for their bake sale.
I’ve made this chocolate chip bundt cake once before and chose it again because it is so unbelievably moist and delicious. It’s all butter with plenty of dark brown sugar and buttermilk. What makes it extra tasty is a blend of chopped pecans, butter and sugar which are mixed together and spread in the bundt pan before the batter is spooned in. It adds a just-right, sweet crunch that complements the dark chocolate mini-morsels.
Of course, I had to taste a very small sliver before packaging individual slices just to make sure it was safe for human consumption!
All packaged up, ready to go and be enjoyed by Open House visitors. In a world where baking from mixes seems to have become fairly common, that little sign saying the cake is all-butter and made from scratch always turns out to be a great selling point!
You can find this chocolate chip bundt cake recipe at myrecipes.com.
Still A Dreamer 