Dash Mini Bundt Cake Food

MINI BUNDT VOLCANO CAKES

Steps:

• For the volcano cakes: Coat 12 mini bundt pans with cooking spray. (If working with fewer than 12 pans, coat the pans with spray between batches.)
• Prepare the chocolate cake batter according to the package directions. Pour the batter into the prepared pans. Bake until a cake tester comes out clean. Remove from the oven and let cool. Using a 1/4 teaspoon measure, scoop small chunks from the center of each cake to create a "crater."
• For the chocolate lava: Put the white chocolate chips in a microwave-safe bowl. Heat in the microwave in 15-second increments, stirring after each, until the chocolate has completely melted. Add a few drops of food coloring and stir to combine. Continue adding food coloring until desired color is achieved.
• Transfer the cakes to serving plates and pour chocolate lava over each volcano cake. Sprinkle with the rock candy.

MINI CARROT BUNDT CAKES

Steps:

• Cake: Combine all ingredients in a large mixing bowl and beat for 2 minutes with electric beater for 2 minutes.
• Pour into greased mini Bundt pan.
• Bake at 375ºF for 18-20 minutes or until a toothpick comes out clean.
• Let cool for 10 minutes then remove to serving plate. Top with cream cheese drizzle.
• Drizzle: Combine all ingredients in a bowl; beat with electric mixer until smooth.

SPRING CELEBRATION MINI BUNDT CAKES

Steps:

• Heat oven to 350°F. Generously spray 12 nonstick mini fluted tube cake pan cups (4x1 3/4-inch) with baking spray with flour. In large bowl, beat cake mix, water, oil and eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally.
• In small bowl, place 1/2 cup of the batter; stir in 1 teaspoon of the pink food color until blended. Divide remaining yellow cake batter equally into cake pan cups (about 1/3 cup each). Drop 2 teaspoonfuls of the pink batter onto cake batter in each of the cake pan cups. Using table knife, stir in a circle 2 to 3 times to swirl color.
• Bake 14 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Carefully loosen around sides of each cake with small, thin metal spatula; turn upside down onto cooling rack, and remove pans. Cool completely, about 30 minutes.
• Place cooling rack with cakes over cookie sheet or waxed paper. In small microwavable bowl, add frosting and remaining pink food color (about 1 1/2 teaspoons); mix to blend. Microwave uncovered on High 10 to 15 seconds, stirring until smooth glaze consistency. If necessary, heat in additional 5-second increments, stirring after each, until smooth glaze consistency. Carefully spoon 1 tablespoon over tops of cakes (allow some frosting to drip down). Sprinkle tops of cakes with sprinkles.
• Store loosely covered at room temperature.