Chocolate Mini Bundt Cakes

CHOCOLATE MINI BUNDT CAKES
Dry Ingredients
2 c. white sugar
1-3/4 c. all-purpose flour
3/4 c. Hershey's cocoa powder
1-1/2 tsp. baking powder
1-1/2 tsp. baking soda
1 tsp. salt

Wet Ingredients
2 eggs
1 c. milk
1/2 c. vegetable oil
2 tsp. vanilla extract
1 c. boiling water
Instructions
  • Preheat oven to 350 degrees. 
  • Grease and flour mini bundt loaf pans. 
  • Combine dry ingredient in large bowl. 
  • Add eggs, milk, oil and vanilla; beat on medium speed for 2 minutes. 
  • Stir in boiling water (batter will be thin). 
  • Stir till you have a good consistent batter, with no lumps.
  • Important:  Be sure to prepare your baking pans correctly. Rub the inside of each bundt pan with some softened butter.  Sprinkle flour over the butter.  Turn the pan unside down, and allow any flour that has not adhered to the butter to fall away.
  • Pour your chocolate batter into your bundt pans. 
  • Bake 25-30 minutes or until wooden pick inserted in center comes out clean. 
  • Cool 10 minutes, turn upside down, releasing cakes from the bundt pan. 
  • Drizzle with icing.
  • Makes 12 mini bundt cakes.

Note:  If you do not prepare your baking pans correctly, prior to adding the batter, these will not release correctly and the beautiful bundt swirl design will be lost.
CHOCOLATE FROSTING
1/2 c. (1 stick) butter
2/3 c. coco powder
3 c. powdered sugar
1/3 c. milk
1 tsp. vanilla extract

Instructions
  • Melt butter.
  • Stir in cocoa powder.
  • Alternately add powdered sugar and milk, beating to spread consistency.
  • Add small amount of additional milk, if needed to get the desired consistency you are looking for.
  • Stir in vanilla.
  • Makes about 2 cups of frosting.
  • Allow bundt cakes to cool, invert and remove from the baking pans.
  • Allow to cool.
  • Drizzle with chocolate frosting recipe above.

Cooking w/ Baby Bears