Page 361 - Chocolate Cake Doctor
P. 361
M U F F I N S , C U P C A K E S , A N D L I T T L E C A K E S 343
BABY CHOCOLAT
BABY CHOCOLATE E
PISTACHIO CAKE
PISTACHIO CAKES S
classic recipe in The Cake
MAKES 12 MINIATURE BUNDT CAKES
Mix Doctor is the chocolate (4 INCHES EACH)
PREPARATION TIME: 25 MINUTES
and pistachio Bundt cake.
BAKING TIME: 20 TO 25 MINUTES
That recipe also works well as little ASSEMBLY TIME: 5 MINUTES
cakes, such as these miniature
Bundts. It’s a little fussy layering Vegetable oil spray for misting the
pans
the chocolate chips and pecans in
Flour for dusting the pans
the bottom of the pans, then the 1 ⁄2 cup chopped pecans or pistachios
two batters, but the consolation is 1 ⁄2 cup semisweet chocolate chips
that this recipe makes 12 cakes! 1 package (18.25 ounces) plain white
cake mix
You don’t need to serve them at
1 package (3.4 ounces) pistachio
one time—they freeze for up to 6 instant pudding mix
months. For a fancier presentation 1 ⁄3 cup sugar
1 cup water
with not a lot of work, spoon a little
1 ⁄2 cup vegetable oil
vanilla ice cream on each cake and
4 large eggs
drizzle chocolate syrup over the top. 1 ⁄2 cup chocolate syrup
1. Place a rack in the center of the oven
and preheat the oven to 350°F. Lightly
mist 12 miniature (4-inch) Bundt pans
with vegetable oil spray, then dust with
flour. Shake out the excess flour. Sprinkle
