Preheat oven to 350°F. Spray Mini Fluted Tube Pan cavities thoroughly with vegetable pan spray.
For cake: 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
1.0 out of
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.
Date published: 2017-01-12
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.