Preheat oven to 350°F. Spray Mini Fluted Tube Pan cavities thoroughly with vegetable pan spray.
In small bowl, combine flour, cocoa powder, baking powder and salt.
In large bowl, beat butter and sugar with electric mixer until fluffy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Add vanilla; beat until combined. Alternately add flour mixture and milk, beating until just combined. Pipe or spoon batter into prepared pan.
Bake 10-12 minutes or until toothpick inserted in center comes out clean. Cool cakes in pan 5 minutes. Remove from pan and cool completely on cooling grid.
For glaze, combine butter, brown sugar, 2 tablespoons vodka, vanilla, salt and color in small saucepan. Bring to a boil over medium-high heat, stirring constantly, and boil 30 seconds. Remove from heat and whisk in confectioners' sugar and remaining 1 tablespoon vodka until smooth. Let cool 3-5 minutes (glaze will thicken as it cools); drizzle over cakes.
Pair these cakes with Tito's Handmade Vodka The Velvet Hammer cocktail for a sinfully rich pairing.
Mini Chocolate Fluted Tube Cakes with Salted Caramel Glaze is rated
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Rated 1 out of
Rositas Mom from
Missing IngredientsWould love to try this recipe, but ingredients are missing from the supply list and the recipe for the glaze is missing altogether - even though the directions are there.
Date published: 2016-10-14
Rated 1 out of
IncompleteThe recipe is incomplete, missing ingredients.The instructions & ingredients should be on the same page to make it easier for the customers.