Mini Bundt Cakes

Ingredients:


Mini Bundt Pan & Pan Spray

5 oz. VDF Triple Chocolate Muffin Batter

1.5 oz Cream Cheese Filling

About 2 tbsp. melted Garnishing chocolate


[ PRINT RECIPE ]

Directions:


Spray the Mini bundt pan, evenly with pan spray.

Using a 5 oz. muffin scoop and a portion scale,portion 2.5 oz. of muffin batter. Place the 2.5 oz. of batter in the bundt pan. Repeat this process on all 6 of the bundt cakes. Using a spatula evenly spread the batter over the bottom of the pan.

Cut about a 1/2 inch hole in the cream cheese bag. Evenly pipe 1.5 oz. over the muffin batter in the pan.

NOTE: YOU SHOULD FIRST CHECK TO SEE WHAT 1.5 OZ. OF CREAM CHEESE LOOKS LIKE ON A PORTION SCALE.

Place the remaining 2.5oz. of batter on top of the cream cheese, evenly spread the batter around to cover the cream cheese completely.

Pre-heat oven to 350°. Place the bundt cakes in the oven, turn oven off and bake 10 minutes. With oven on set the oven temperature to 325° and bake for 20 to 25 minutes.

NOTE: ONCE COMPLETELY BAKED REMOVE THE BUNDT CAKES FROM OVEN AND TURN OUT ON TO A SHEET TRAY FOR COOLING.

When the bundt cakes are cooled completely, drizzle with chocolate.


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