Erin Renouf Mylroie of St. George has a Bundt recipe that takes the cake. She's one of 10 finalists in Nordic Ware's Bundts Across America contest.

For her Deseret Baby Bundt Brownies with Honeyed Cream Cheese, Mylroie receives $500 in Nordic Ware products. The grand prize winner will be announced on the "Martha Stewart Show" Nov. 15. As if the trip to be on Martha's show isn't enough, the winner also gets a family reunion party for 50 people and $1,000 in Nordic Ware products.

"I had no idea I was a finalist for the Bundt contest! Thanks for letting me know," was Mylroie's reaction when I e-mailed her. "I actually had to go and buy a Bundt pan to enter the contest, so I'm glad it paid off."

This is the latest in a string of wins for Mylroie, who teaches Humanities at Dixie State College.

In August, she won the grand prize in Taste of Home America's Greatest Recipe contest — a $3,000 trip through World Wide Tours, plus $1,000 in travel expenses. Her winning recipe, New World Cranberry Molasses Barbecue Chicken over Double Corn Grits, runs in Taste of Home Cooking School Magazine's spring edition. She hasn't chosen a vacation destination yet, but her family leaves next week for Walt Disney World in Orlando, Fla., thanks to her recipe for Chicken Pesto Club Pizza, which took grand prize in the 2005 Mama Mary's Pizza Creations Recipe Contest.

Last month, Mylroie took home $5,000 from Cooking Light's Ultimate Reader Recipe Contest in Birmingham, Ala. Her Argentine Black Bean Flatbread with Chimichurri Drizzle won the starters/appetizers category. The recipe will run in a future issue of Cooking Light. Mylroie has also made it to the finals of the Pillsbury Bake-Off, the National Chicken Cooking Contest and the National Beef Cook-Off.

The Bundt contest asked for recipes that represent the entrant's home state, so Mylroie used pioneer ingredients, such as buttermilk and honey. The "baby" theme tied into Utah's high birth rate.

"I found a really adorable baby Bundt cake pan and the elements all came together," she said.

DESERET BABY BUNDT BROWNIES WITH HONEYED CREAM CHEESE

Bundt brownie pan

Non-stick baking spray with flour

3 tablespoons butter

1 ounce unsweetened chocolate

1/2 cup sugar

1 large egg

1/2 teaspoon vanilla

1/4 cup buttermilk

1/3 cup flour, plus 1 teaspoon divided

1/4 cup semi-sweet chocolate chips

1/4 cup whipped cream cheese

1 tablespoon honey

12 raspberries

Preheat oven to 350 degrees F. Coat brownie Bundt pan with a non-stick cooking spray with flour. Use pastry brush to swirl the spray into all the pan crevasses. In a medium bowl, microwave butter and chocolate on high 1 minute or until mixture is melted. Stir well. Stir in sugar. Add egg, vanilla and buttermilk, stirring well. Stir in 1/3 cup flour.

Place remaining flour in a small bowl. Add chocolate chips to flour. Stir to coat. Stir chocolate chip mixture into brownie batter. Pour brownie batter into Bundt pan, filling each cup 1/3 full. Bake 15-18 minutes. Invert pan and let brownies cool on rack. Combine cream cheese and honey in a small bowl. Fill each warm brownie center with 1 teaspoon cream cheese mixture. Top each with a raspberry. Serve immediately. — Erin Renouf Mylroie

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