Tuesday, July 23, 2013

Mini Chocolate Chip Cakes

Let's all take a minute and freak out because IT'S A NEW BAKING RECIPE!

You love baking, I love baking, and I don't know how I've gone four whole weeks without being in a kitchen baking. Heck, I haven't been in a kitchen at all or even made my own meal in four weeks.

And oh, how I've missed real baked goods. In our cafeteria, sometimes, on these rare occasions, they have desserts that can make me think of back home. But nothing can compare to a real recipe with the satisfaction of knowing that you made it.

So that's why I'm sharing one of the best recipes in my family and one of the best recipes ever. I'm not kidding, my friends know about Ms. Marta's chocolate chip cake. They ask for it whenever there's some sort of get-together, because it's just that good. It's a simple, classic chocolate chip bundt cake, but the moist cake paired with the decadent chocolate makes it unforgettable.

Even as someone who prefers white cake over chocolate cake (please don't hate me), I could eat this forever and ever.

But remember a couple of weeks ago when I had my party and made a ton of food- including cream cheese garlic dip, cake balls, and a rant about Polo dresses thrown in there? Same party! I decided to take the recipe for the one cake pan and turn it into mini bundt cakes. And who doesn't love mini cakes?? Remember my amazing mini-cupcakes from flag day? Miniature versions of foods are just so doggone cute.

They turned out wonderfully and everyone really loved them. They were mini cakes of the best cake that already exists! How could it go wrong?

Mini Chocolate Chip Cakes

  • 1 butter-flavored yellow cake mix
  • 1 small box instant chocolate pudding
  • 1 cup sour cream
  • 3/4 cup water
  • 3/4 cup oil
  • 3 eggs
  • 1 tsp. vanilla
  • 1 bag semi-sweet chocolate chips

  • Preheat oven to 350 degrees.
  • Mix together the first seven ingredients until blended well and smooth. Stir in chocolate chips.
  • Pour batter into greased mini bundt cake pans, only filling up about 2/3 of the way.
  • Bake for about 12 minutes or until a toothpick inserted comes out clean.
  • While warm, pop out of the pan and let cool on a cooling rack.
  • Can be served with ice cream, chocolate syrup, etc. Enjoy!
Note: If interested in making the large bundt cake (which I totally recommend), bake for 50-60 minutes!


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