MINI CHOCOLATE BUNDT CAKE RECIPES RECIPES

Steps:

• Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
• Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.  
• Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.  
• Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.  
• Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute.  Spoon the chocolate batter into a second large resealable plastic bag.
• Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.  
• Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.  
• For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.  

Steps:

• Preheat oven to 350º.
• Grease a large bundt pan very generously with Crisco shortening.
• Add flour and rotate pan until very well covered.
• Set aside.
• Combine cake mix, pudding mix, sour cream, eggs, cream and oil in a mixing bowl.
• Stir in white chocolate chips.
• Batter will be thick.
• Fill prepared bundt pan with half of the cake batter.
• Smooth the top.
• Spoon half of the raspberry pie filling over top of the batter.
• Swirl the batter and pie filling together with a bamboo skewer.
• Spoon remaining cake batter over top of swirled batter.
• Smooth top again.
• Spoon remaining raspberry pie filling over top of cake batter.
• Repeat the swirling process only doing the two top layers and not going to the bottom of the pan.
• Bake at 350º for 45 to 60 minutes, or until a knife inserted in center comes out clean.
• Start testing at 45 minutes.
• Check with knife every ten minutes after that, putting cake back into the oven until the knife comes out clean.
• Allow cake to cool completely before adding icing.
• Remove cake to cake platter.
• Pipe cold cream cheese icing over top.
• Decorate with white chocolate chips and fresh raspberries, if desired.
• Refrigerate cake up to 24 hours before adding icing.
• In a medium mixing bowl, cream the cream cheese and butter until smooth.
• Add vanilla and mix again with mixer.
• Gradually add in powdered sugar a cup at a time.
• Continue mixing with mixers until all the powdered sugar is used and the icing is really thick.
• Fill a gallon-size Zip Lock Bag with frosting.
• Chill frosting in refrigerator about 30-60 minutes before using.
• Cut off one-half inch diagonal corner at the bottom of the bag.
• Frost cake by squeezing out the frosting in thick, half-to-one-inch ribbons on top of the cake.
• If desired, add a second layer of frosting ribbons on top of the cake
• Decorate cake with fresh raspberries and white chocolate chips, if desired.
• Refrigerate cake until ready to serve.