![]() ![]() Carefully pour some of the chocolate sauce into the center hole in the mini Bundt cake until it fills up the hole. Serve Cakes on dinner plates, put cake on one side of dinner plate and put a scoop of vanilla ice cream on the other side of dinner plate. chocolate sauce must be right thickness, too thin it will get sucked into the cakes, too thick it won't glaze right. Once it's just begun to simmer and boil, remove from heat and stir in the other 1/2 cup of corn syrup, and chopped chocolate until melted. Bring to a boil over medium heat STIRRING CONSTANTLY to prevent scorching. In a medium saucepan, mix together cornstarch and water mix, sugar, 1/2 cup of corn syrup, and cocoa powder until well blended and mixture looks like liquid chocolate. Mix together cornstarch and 1 cup water to prevent cornstarch from clumping. use knife or shrimp skewers to loosen and carefully remove tinfoil covered cakes from pans and remove tin foil from them and either place them onto prepared plates for serving or freeze them for reheating later. Bake 25 minutes or until wooden pick inserted in center comes out clean. Then mix in boiling water with electric mixer (BATTER WILL BE THIN). Add eggs, milk, oil and vanilla mix until well blended, and then beat on high speed with electric mixer for 2 minutes. Stir together sugar, flour, cocoa powder, baking powder, baking soda and salt in large bowl. ![]() Preheat oven to 350☏ Line two 6 cake mini Bundt cake pans with tin foil and spray inside of tinfoil with pam (hint: cut foil into small square pieces to line pans with it). ![]()
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