Name: Mini Chocolate Pumpkin Bundt Cakes
Prep time: 20 s
Cook time: 20 s
Total time: 70 s
Yield: 6
Ingredients: 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 butterat room temperature; 1/4 teaspoon salt; 1/4 teaspoon vanilla extract; Orange gel food coloring (optional)

MAKE IT

Step 1

Preheat oven to 350° F. Spray mini bundt cake pan with baking spray. We recommend a 6- or 12-well pan. Set aside.

Step 2

In large bowl use a whisk to mix together flour, cocoa powder, baking soda, cinnamon, ginger, and 1/2 teaspoon salt. Set aside.

Step 3

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.

Step 4

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.

Step 5

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.