CHOCOLATE SWIRL
I wanted to try something different so I combined chocolate cake with buttermilk pie filling. The taste is so so moist! These little miniature cakes are the "poster child" for the cake pops! They are tiny, bite size mini bundt cakes. I made these batch of minis for the office and it was a hit. I just had to blog about it @...
Provided by Yolanda Stewart
Categories Other Desserts
Time 3h
Number Of Ingredients 18
Steps:
- 1. Preheat oven to 350 degrees F. Spray each bundt cake cups generously with cooking spray; then dust lightly with flour.
- 2. Combine flour, sugar, and salt in a mixing bowl. In a saucepan, melt butter, add cocoa and stir to combine. Add boiling water to butter and cocoa mixture, boil for 30 seconds. Add this mixture to the flour mixture, and stir. Pour the buttermilk, eggs, baking soda and vanilla into a measuring cup, stir gently. Add this to the batter and combine.
- 3. BUTTERMILK PIE FILLING: mix all ingredients until fluffy.
- 4. Pour half into each individual baking cups [or a 1/3, it's your preference on how much chocolate you want in each pan] but pour chocolate batter into prepared mini bundt cake pan and then pour buttermilk pie filling on top, making it about 1/3 full for each mini bundt cup, giving it room to rise. Bake at 350º for 20 minutes or use the toothpick test for dryness but these little cakes bakes fast.
- 5. FROSTING: 1 stick butter, unsalted, room temp. 1 - 8 oz pkg cream cheese, 3 to 4 c Powdered sugar 1 tsp Vanilla extract 1 - 2 Tbsp. milk (to thin out)
- 6. After frosting, you can use sprinkles on top or not.
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