Mini Chocolate Bundt Cake with Cream Cheese Frosting

I LOVE Chocolate Bundt Cake!! My family and I went to an outdoor concert last spring where we discovered the joy of bundt cakes for the first time.  There was a food vendor set up at this concert (Nothing Bundt Cakes) and I must say that the second that that cake hit my mouth, a very serious addiction began. From that day forward, I have often thought about that delicious bundt cake and wondered if I would ever be able to have one that delicious again.

Since that day, I have searched for a recipe that would even come close to the bundt cake that I had last spring. I think that I have finally found one that gives the franchise recipe a run for its money. This recipe gives you a bundt cake that is extremely moist, dense, and loaded with an overload of chocolate flavor. This recipe will not dissappoint!



For this Chocolate Bundt Cake, you will need chocolate cake mix, instant chocolate pudding, sour cream, eggs, water, oil, and mini chocolate chips.

Next, spray your bundt pans with cooking spray and fill them 2/3 full.  In this particular picture, you can see that I filled these tins with a little too much batter. It isn’t the end of the world if that happens, your batter will just rise over the top of  the tin and you will need to trim them once they are cooled.

Truth be told, my daughters (and I) actually like it when I overfill the tins because the part that I trim off, (the muffin top, if you will) is their favorite part of the cake. I must admit that sometimes I add frosting to the part I trim off, fold it in half, and have a bundt cake and frosting sandwhich…oh my…yum!!!

Bake your cakes for 15-18 minutes at 350 degrees.  If you are using a large bundt pan instead of the mini ones, bake for 45-50 minutes.

Ingredients

• Chocolate Bundt Cake:
• 1 box of chocolate cake mix (can also use devils food or German chocolate)
• 1 small box (3.9 oz.) of instant chocolate pudding
• 1 cup sour cream
• 4 large eggs
• ½ cup water
• ½ cup oil
• 1½ cups mini chocolate chips
• Cream Cheese Frosting:
• 16 oz. (2 boxes) cream cheese, softened
• ½ cup butter, softened
• 4 cups powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. Chocolate Bundt Cake:
2. Mix the first six ingredients together. Then, add chocolate chips and stir until completely incorporated.
3. Pour batter into a greased bundt pan (or 10 mini bundt pans). Cooking spray works the best.
4. Bake at 350 degrees for 45-50 minutes (15-18 for mini bundt cakes).
5. Remove from oven and let cool in the pan for 20 minutes (or 10 minutes for minis).
6. Remove from the pan(s) and move to a cooling rack.
7. Once the cake(s) is/are completely cooled, wrap in plastic wrap and refrigerate overnight. You can frost them now, or wait until just before you serve them.
8. Allow cake(s) to sit at room temperature for at least 30 minutes before serving.
9. Cream Cheese Frosting:
10. In a medium bowl, cream together the cream cheese and butter until creamy.
11. Add vanilla and stir until combined.
12. Gradually stir in the powdered sugar.
13. Place frosting in a patry bag and apply to completely cooled cake(s), If you choose to wait to frost them, then refrigerate frosting until ready to use.

thanks done share recipes to : glitterandgoulash.com/mini-chocolate-bundt-cake/

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