Don’t you just love a good bundt cake? We do! Really, there’s just something extra special about a bundt cake. Cookies and bundt cakes are two things that we could eat every single day in this house!
I know bundt cakes are more of a Midwestern thing, but let’s face it – yummy cake is yummy cake, right? So, recently I received a new mini bundt pan, you know the kind that makes six mini bundt cakes at a time. Well of course I wanted to experiment with it. The thing I like best about the pan is its weight. It’s a nice heavy weight Nordicware Pan. I’m sure you guys have seen these types of pans.
Now to the cake part of it all. It can’t be just any cake you know. My fella’s would be quite disappointed. So, like usual I found a good recipe, and made it my own (as they say). I know I say this all the time, but don’t be afraid to experiment with different flavors.
On different days we all like different things, right?
CHOCOLATE MINI BUNDT CAKE
1 pudding added Chocolate fudge cake mix, regular size
3/4 cup chocolate milk (I used Vanilla soy milk, just because I like it)
1/3 cup butter, melted
1 cup (8 ounces) Chobani Vanilla Chocolate Chunk Greek Yogurt (you can use whatever kind of yogurt you want, or sour cream)
1 box (3.3 ounces) chocolate fudge instant pudding
1 bag (12 ounces) milk chocolate or semisweet chocolate chips (2 cups)
*2 tablespoons vanilla soy milk (completely optional)
1 cup semisweet, or milk chocolate chips (6 ounces)
2/3 cup whipping cream
CARAMEL CANDY TOPPING
Caramel Topping of your choice
1 bar (1.72 ounces) French Vanilla and Caramel Milky Way, unwrapped, chopped
Godiva (Vanilla Bean White Chocolate)
1. Heat oven to 350 degrees. Generously grease a 12-cup fluted pan, also know as a bundt cake pan, with shortening and lightly flour, or spray with baking spray with flour. I used a mini bundt pan that holds 6 mini bundt cakes, filling it twice. Keep your batter cold in the fridge while the first six bake. Be sure to wash the pan out between uses or your second batch of mini bundts will stick.
2. In a large bowl, mix cake mix, chocolate milk, butter, eggs, Greek yogurt and dry pudding mix with spoon until well blended (batter will be very thick). Stir in 1-2 cups of chocolate chips, depending on your preference. Spoon into pan.
3. Bake 56 to 64 minutes (for regular size bundt pan) or until top springs back when touched lightly in center. Cool 10 minutes. Turn pan upside down onto cooling rack; remove pan. Cool completely, about 2 hours.
4. Place 1 cup chocolate chips in small heatproof bowl. In 1-quart saucepan, heat whipping cream to simmering; pour over chips. Let stand 5 minutes; stir until smooth. Drizzle glaze over cake. Sprinkle with 1 1/2 cups chocolate chips. Because I was making mini bundt cakes I used mini chocolate chips. Drizzle caramel topping over cake. Sprinkle with chocolate chips, mini or regular and chopped candy.
MAKES 16 SERVINGS
MM TIP: Feel free to play around with the candy/flavors used in the recipe. I knew I wanted to play up the flavors of vanilla & chocolate. So, keep your eyes open when you’re out doing your regular shopping, and pick up “fun” treats/garnishes when they go on sale. Please don’t pay regular price for these garnishes; you don’t have to!