I've always had trouble with swirly Bundt cakes, so I took to heart all the suggestions made by the bakers who finished on time (unlike me). I buttered and floured the hell out of my non-stick Bundt. I carefully kept the swirly stuff away for the edge of the pan. Several people had a problem with the second swirl layer separating from the main body of the cake when the cake was removed from the pan, so again I followed their recommendations and completely covered the final swirl with batter.
[ Oops, I forgot picture of beautiful batter and swirly center, so you'll have to use your baking imagination. ]
Some of the TWD bakers also reported that the cake was cooked before the suggested 60 minutes, but somehow I missed that one. I was reading the news paper waiting for my oven timer to go off (it still had five minutes to go), when I smelled something burning!!!! I yanked that sucker out of the oven, but the damage was done. Sigh... I over-baked again.
To makeup for my blunder I whipped up a little ganache and poured it all over the top of the cake, and as an added touch I sprinkled mini chocolate chips on top. Nothing covers up mistakes like chocolate.
