Chocolate Stuffed Sticky Bundt Food

STICKY CHOCOLATE CAKE

Steps:

• Preheat oven to 325 degrees F.
• Cream butter and sugar with an electric mixture until light and fluffy. Heat coffee, water, and chocolate in a saucepan over low heat, stirring often until chocolate has melted entirely. Add coffee-chocolate mixture to the creamed sugar and butter. Beat in eggs, 1 at a time until incorporated, and then mix in vanilla extract. Combine flour, baking powder, salt, cinnamon and nutmeg in a mixing bowl and stir together with a fork until incorporated. Gradually beat the dry mixture into the wet mixture. Finally, fold in the raisins and walnuts.
• Butter and lightly dust a bundt pan with flour. Pour batter into pan and bake about 45 to 50 minutes or until a sharp knife point inserted into the cake comes out clean. Let cool to room temperature on a rack before inverting. Dust with confectioners' sugar and serve.

CHOCOLATE STUFFED STICKY BUNDT

Steps:

• Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.

STUFFED STICKY BUNDT CAKE

Steps:

• 1. Grease a Bundt pan with cooking spray and set aside. In a medium bowl mix together granulated sugar, cocoa, and cinnamon.
• 2. Cut each dinner roll in half and flatten each piece. Then alternating between white chocolate and butterscotch chips place 6 to 8 chips on each roll, and wrap the rolls around the chips making a ball.
• 3. Roll each ball through the sugar/cocoa mix and place inside Bundt pan. Pour remaining sugar/cocoa mix evenly over rolls in pan.
• 4. In the medium bowl combine brown sugar and butter, and microwave in 30 second intervals stirring in between and tell butter and sugar are melted and smooth. Pour this mixture over rolls in pan.
• 5. Place butter cake pan in the oven (you might want to put a cookie sheet underneath to catch anything that may drip out), turn oven to 350° and let the oven preheat while pan is inside. Once the oven has reached temperature bake for 35 minutes. Immediately invert onto a tray or plate and enjoy!

CHOCOLATE STUFFED STICKY BUNDT

Steps:

• Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350 degrees F. 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.

CHOCOLATE CREAM CHEESE STUFFED MONKEY BREAD RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (175˚C)
• Cut biscuits in half and cube the cream cheese (32 pieces).
• Flatten each biscuit and place one cube of cream cheese and a few chocolate chips in the center of each. Fold the biscuit dough around the cream cheese and chocolate and form into a ball.
• In a large plastic bag combine white sugar and cinnamon. Add 6-8 dough balls to the bag, seal the bag, and shake until well coated. Repeat for the remainder of the stuffed dough pieces.
• In a microwave safe bowl add brown sugar and butter. Microwave on high for 70 seconds - stopping halfway to stir. Remove from microwave and stir until it reaches a caramel consistency.
• In a greased bundt pan, sprinkle half of the walnuts, half the dough pieces, and drizzle half the caramel glaze. Repeat with remaining walnuts, dough, and glaze.
• Bake for 30-35 minutes.
• Remove from oven and turn upside down onto a plate to cool for 10 minutes before lifting off the pan (this way the warm glaze runs back through and fully coats all the bread)
• Enjoy!

CHOCOLATE STUFFED STICKY BUNDT

Steps:

• Cut rolls in half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Stir together butter and brown sugar in a small, microwave safe bowl. Microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F for 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.

CHOCOLATE STUFFED STICKY BUNDT

Steps:

• Cut rolls in half and flatten each half. Wrap each half around 1 teaspoon chocolate chips and completely enclose. In a bowl, mix granulated sugar, cocoa and cinnamon. Dip each roll half in sugar mixture until well coated. Place in a large sprayed bundt pan. Sprinkle any remaining sugar mixture along with pecans or toffee bits over rolls. Combine butter and brown sugar in a small bowl and microwave 30 seconds. Stir well and pour over rolls. Cover with plastic wrap and let rise until almost to the top of the pan. Remove wrap and bake at 350°F 35 minutes. Cover with foil last 10 minutes of baking. Invert immediately onto serving platter.