Chocolate Mini-Bundt

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The second set of mini-bundts I made for Alex’s work was a dozen chocolate bundts. This recipe is very easy and turns out fantastic! For these bundts I made half of them turtle (caramel and pecan) and half were iced with a vanilla cream cheese icing. Be aware that you need to add boiling water at the end of this recipe. You will be adding it to the prepared batter so stir very carefully.

Chocolate Mini-Bundt¾ Cup and 2 Tablespoons Sugar1 Cup Flour¼ and 2 Tablespoons Dutch Process Cocoa Powder½ Heaping Teaspoon Baking Soda½ Heaping Teaspoon Baking Powder¼ Heaping Teaspoon Salt½ Teaspoon Vanilla Extract1 Egg½ Cup Milk¼ Cup Oil½ Cup Boiling Water

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Preheat the oven to 350 and spray a mini-bundt pan

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Mix the eggs, sugar, vanilla, milk and oil in a large bowl.When well combined add the baking powder, baking soda, salt and cocoa powder. Mix well.

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Add the flour and mix well.

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Slowly add the boiling water and mix well, being careful not to splash the liquid around.Bake for 20-25 minutes until a toothpick stuck into the center comes out clean.

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Let cool for 2 minutes then turn onto a cooling rack.(If you don’t turn them out right after you bake they will likely stick to the pan.)Let cool completely then glaze, or ice.

Source:Adapted from: Kiss my Bundt by Chrysta Wilson