Directions:
1½ cups unbleached all-
purpose our
¼ cup unsweetened Dutch
process cocoa powder
1 ½ tsps baking powder
¼ tsp baking soda
¼ tsp salt
1 large egg
¼ cup sour cream
2
/
3
cup whole milk
1 tsp vanilla extract
4 tbsp unsalted butter,
softened
½ cup sugar
Ingredients:
1. Plug in your Mini Bundt® Maker to preheat for 10 minutes.
2. In medium bowl, sift together our, cocoa powder, baking powder, baking soda,
and salt.
3. In second bowl, whisk together egg, sour cream, milk, and vanilla.
4. In larger bowl, beat butter and sugar with a handheld mixer on medium until they
are uffy and light. Add wet ingredients, blending until mixed. Using slow speed, mix
in dry ingredients just until combined. Small lumps are okay.
5. Brush Mini Bund®t Maker and Removal Tool lightly with butter or baking spray. Fill
the Mini Bundt® Maker ¾ full (
1
/
3
cup batter).
6. Bake for 12 minutes, until a toothpick comes out clean when inserted into the cake.
7. Lift out cake using the Removal Tool. Cool cake completely before glazing.
Sour Cream Chocolate
Mini Bundt
®
Cake
∙ 26 ∙
Makes 5 cakes
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