Champagne & Chocolate Mini Bundt Cakes
This recipe is perfect for a little celebration all through the year!
Equipment
- mini bundt pan
- butter spray
- hand mixer
Ingredients
- 1 box white cake mix
- Champagne
- Milk to replace water in cake mix instructions
- 1 tsp Vanilla
- Melted butter to replace oil in cake mix instructions
Instructions
Jazz up the cake mix
- replace the water in the mix with milk
- replace the oil with melted butter, allow to cool before adding
- add 1/2 cup Champagne or Prosecco (I used Prosecco due to budget)
- Follow instructions on cake mix box
- pour batter into mini bundt pan - batter will make two batches
- bake at 350 degrees for 15 minutes
- allow to cool
Chocolate Glaze
- In a small pot melt 2 tbsps of buttter, remove from heat
- add 1/2 cup of semi-sweet chocolate morsels, stir
- add 1 cup of sifted powder sugar, stir
- add 7 tablespoons of Champagne or Prosecco slowly
- Drizzled glaze over mini bundt
- Garnish with rasberries