Although these individual pound cakes are suppose to serve one, you may want to share with another guest. Each cake is drizzled with chocolate ganache and vanilla icing.

Source: Family Circle

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Recipe Summary

prep:
30 mins
bake:
20 mins at 350°
Servings:
6
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Mini Bundt Cakes

Ingredients

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Directions

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  • Heat oven to 350 degrees F. Coat 6 mini Bundt cake pans with nonstick cooking spray.

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  • Beat butter in large bowl until creamy. Gradually beat in sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in vanilla.

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  • Mix flour, baking powder and salt in small bowl. Gradually beat flour mixture into butter mixture; beat on medium speed 3 minutes or until thick and creamy. Divide among prepared pans.

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  • Bake in 350 degree F oven 20 to 25 minutes or until wooden pick inserted in centers comes clean. Let cakes cool in pan on wire rack 10 minutes. Gently loosen edges; remove to wire rack to cool completely.

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  • Drizzle with Chocolate Ganache. Decorate as desired. Makes 6 servings.


Chocolate Ganache

Ingredients

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Directions

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  • In saucepan, bring heavy cream to boiling. Remove from heat. Add bittersweet chocolate and semisweet chocolate; stir until smooth. Add vanilla. Cover; let stand 30 minutes or until coating consistency (makes enough to coat 6 cakes, 1/2 cup per cake).

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Note:
  • If just drizzling cakes, reduce cream to 1/2 cup, and chocolate to 2 ounces each of bittersweet and semisweet chocolate (enough for 2 tablespoons per cake).

Confectioners Glaze

Ingredients

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Directions

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  • Beat sugar, milk and salt in small bowl until smooth.

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Reviews

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