CANDY BOX PETITE PUDDING CAKES
By
Patricia Harmon
@patcook1
1
These moist little cakes can easily substitute for chocolate candy which is a traditional Valentine gift. They are a perfect after-dinner treat on this romantic holiday.
These tiny cakes may be served with a glass of port wine for an extra special Valentine celebration.
Note: If the type of pan is not available, a somewhat larger pan featuring heart cavities may be used.
These tiny cakes may be served with a glass of port wine for an extra special Valentine celebration.
Note: If the type of pan is not available, a somewhat larger pan featuring heart cavities may be used.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
60
Prep:
30 Min
Cook:
20 Min
Method:
Bake
Ingredients
- 2/3 c
- jarred caramel topping
- 1 tsp
- butter, softened
- 4 tsp
- unsweetened cocoa powder
- 4 oz
- cream cheese, softened
- 2
- eggs
- 1/2 c
- sweetened condensed milk
- 2 Tbsp
- unsweetend cocoa powder
- 1/2 tsp
- vanilla extract
- 1 c
- all-purpose flour
- 1 tsp
- baking soda
- 1 tsp
- baking powder
- 2 Tbsp
- butter, softened
- 1
- egg
- 1/2 c
- dark brown sugar, packed
- 1/2 c
- light brown sugar, packed
- 1/4 c
- unsweetened cocoa powder
- 1 c
- boiling water
- 1 tsp
- vanilla extract
GLAZE
CHEESE LAYER
CAKES
How to Make CANDY BOX PETITE PUDDING CAKES
- 1Spray cavities of a *Bundt-style tiny mold pan with non-stick cooking spray (30 cavities).
- 2For Glaze: Place caramel topping and butter into a microwave-safe small bowl. Microwave on High for 30-45 seconds until heated; stir in cocoa until combined. Using a 1/2 t. measuring spoon, spoon half of mixture evenly into cavities of pan; set aside remainder of glaze.
- 3For Cheese Layer: Place cream cheese into a mixer and beat until creamy. Add eggs and continue to beat until mixed in. Add sweetened condensed milk, cocoa and vanilla and continue to beat until smooth. Using half of mixture, spoon evenly over glaze in pan cavities; set aside remainder of cheese mixture.
- 4For Cakes: In a medium bowl, mix together flour, baking soda and baking powder; set aside. In a large bowl, wiith an electric mixer, beat butter and egg; beat in the two brown sugars and cocoa until smooth. Add dry ingredients and mix well. Beat in boiling water and vanilla. Using half of batter, spoon evenly into cavities of pan; set aside remainder of cake batter.
- 5Spray a piece of aluminum foil with non-stick cooking spray and cover filled pan tightly with foil. Place the covered Bundt pan into a larger pan with about 2-inch sides and place on oven rack. Pour very hot water (heated to just below boiling) around Bundt pan about half way up the Bundt pan for a bain marie. Bake in 350º oven for 20 minutes. Remove Bundt pan from bain marie and let cool for several minutes. Turn pan over onto a piece of waxed paper and carefully remove cakes. Repeat process with remainder of mixtures for second batch. Note: Cakes may be trimmed of excess cake batter to make them neater looking, if desired.
- 6Makes 60 petite cakes.
* i.e., Nordicware American Star Bundt Teacakes and Candy Pan
