Chocolate Glazed Mini-Bundt Cakes
Baking this batter in mini Bundt pans (1-cup capacity each) and using a lower temperature are the secrets to making these little cakes taste just like doughnuts.
Serves: 12Hands-on: 25 minutesTotal: 1 hour 10 minutesDifficulty: Easy
- 1⁄2 cup butter, softened
- 1 cup brown sugar
- 1 cup sugar
- 1⁄2 cup sour cream
- 3 large eggs
- 2 tsp. vanilla
- 2 1⁄4 cups all-purpose flour
- 1 tsp. baking powder
- 1⁄2 tsp. baking soda
- 1 cup milk
- 1 cup semisweet chocolate chips
- 1⁄3 cup heavy cream
- Preheat oven to 325°F. Grease mini-Bundt pan with cooking spray containing flour and set aside.
- In a large bowl, beat butter until fluffy. Add brown sugar gradually, beating until fluffy. Add sugar and sour cream and beat for 1 minute. Then beat in eggs, one at a time, beating well after each addition. Stir in vanilla.
- In a small bowl, whisk together flour, baking powder, and baking soda. Add flour mixture, alternating with milk, to butter mixture, beating well after each addition. When everything has been added, beat batter for 1 minute. Divide batter into prepared pans.
- Bake for 15 minutes, or until crust is deep golden brown and cakes are set when tapped with a finger. Invert onto cooling racks and let cool for 30 minutes.
- Meanwhile, in small microwave-safe bowl, combine 1 cup chocolate chips with 1⁄3 cup heavy cream; microwave on 50 percent power for 2 minutes, then stir until smooth. Spoon mixture over cakes and let stand until firm.