Monday, December 20, 2010

Chocolate gift cakelets

I vowed that I didn’t need any more Nordic Ware pans. And then I saw this one. And suddenly I found myself with a new Nordic Ware Gift Cakelette Pan. In my defense, I don’t have a mini holiday gift pan. Well I have this one holiday mini muffin pan, but the cakes I’ve baked in it don’t come out well. You can barely see the shapes. So I needed a new one.

I love how cute the mini cakes are in this pan. I wish I had a mini Christmas tree to stick them under. I wanted to make a holiday type cake for this pan. I originally was planning on making chocolate gingerbread cake but then realized I was out of molasses. So instead I decided to make chocolate cinnamon cakes.

These cakes are easy to make and delicious. They cakes aren’t intensely chocolate, but they still have a good chocolate flavor and the cinnamon adds a great dimension to the cake and is perfect for this holiday season.

Mini Cinnamon Chocolate Bundt Cakes (adapted from Food Librarian)

Yield: approximately eight cakelets

Ingredients:
1 cup water
1/2 cup vegetable or canola oil
1/2 cup butter
5 tbsp unsweetened cocoa powder
2 cups all-purpose flour
1 1/2 cups sugar
1/4 tsp salt
2 tsp cinnamon
1/2 cup sour cream
1 tsp baking soda
2 eggs
1 tsp  vanilla extract

Directions:

1. Preheat oven to 350F.

2. In a small pot bring water, oil, butter and cocoa to a boil, and stir until mixed.

3. In a large bowl, combine flour, sugar, salt, cinnamon with a whisk.

4. Add the chocolate mixture to the flour and mix until combined.

5. Add the sour cream, baking soda, eggs and vanilla to the batter and mix until combined.

6.  Greased mini bundt pans with Pam with flour, then pour in batter about 2/3 full. Bake in a preheated oven for approximately 20-25 minutes.

 

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