Mini Chocolate Pumpkin Bundt Cakes
Makes 6-12 mini Bundt cakes
Morsels and Baking Ingredients
NESTLÉ® TOLL HOUSE® Cocoa 8 oz
100% PURE PUMPKIN
LIBBY'S® 100% Pure Pumpkin 15 oz
- 1 1/3 cups all-purpose flour
- 1/3 cup NESTLÉ® TOLL HOUSE® Baking Cocoa
- 1 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 3/4 cup plus 2 tablespoons granulated sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 cup LIBBY'S® 100% Pure Pumpkin
- 1/4 cup sour cream
- 2 cups powdered sugar
- 4 to 5 tablespoons NESTLÉ® CARNATION® Evaporated Milk
- 2 1/2 tablespoons unsalted butter, at room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- Orange gel food coloring (optional)
Preheat oven to 350° F. Spray mini bundt cake pan with baking spray. We recommend a 6- or 12-well pan. Set aside.
In large bowl use a whisk to mix together flour, cocoa powder, baking soda, cinnamon, ginger, and 1/2 teaspoon salt. Set aside.
In a large mixer bowl on low-medium speed, paddle together oil and granulated sugar. Add eggs and mix until combined. Add 1/2 teaspoon vanilla extract, pumpkin and sour cream. Mix until combined and there are no streaks, then add flour mixture. Mix until just combined.
Divide batter into a prepared mini bundt cake pans. Fill slightly above the halfway point. Bake for 20-25 minutes until toothpick inserted in center of cake comes out clean. Place pan on cooling rack and let cool in pan for 5 minutes. Invert pan and unmold mini bundt cakes onto cooling rack. Let cool completely.
To make the glaze, combine powdered sugar, evaporated milk, butter, 1/4 teaspoon salt and 1/4 teaspoon vanilla extract in a mixer bowl or use a whisk to combine. If a thinner glaze is desired, add an additional tablespoon of evaporated milk. If a thicker glaze is desired, add 1-2 tablespoons of powdered sugar. Add gel food coloring if desired, to create a vibrant hue.
Spoon glaze over bundt cakes while they are still resting on cooling rack. Let glaze set for at least 10-15 minutes prior to serving.
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