Sadly our little Corey at work is leaving us and moving on to bigger and better things:) As his last request before heading off to NYC he’s chosen a Mexican themed department breakfast. We will miss you my shark obsessed friend!
I’m brought these mini boozy bundt cakes. Not exactly breakfast fare, but who doesn’t love a boozy bundt cake anytime of the day? I have yet to meet you, if you’re out there.
Mini Mexican Chocolate Bundt Cakes
- 1 box Duncan Hines devils food cake mix
- 1 box chocolate pudding mix
- 8 ounces sour cream
- 1 tablespoon cinnamon (a little Mexican twist)
- 4 eggs
- 1 cup corn oil
- 1/2 cup water
- 12 ounces chocolate chips
- caramel sauce
Preheat oven to 350°.
Combine cake mix, dry pudding mix, sour cream, cinnamon, eggs, oil and water. Add chocolate chips.
Spray mini bundt pan with Pam made especially for baking. Add batter until 3/4 full. Bake for approximately 15 minutes. Turn out onto a baking sheet lined with parchment paper. Pour a little bit of Kahlua in the center of each cake while still warm. Cakes can be made a day ahead. I cover the cakes with another layer of parchment and then cover the baking pan with foil.
Drizzle with caramel sauce and serve.
Greg says: I’m going to be a bit indulgent with this pairing. I usually try to find pairings that don’t cost a fortune, but I just couldn’t help myself with this choice – Tommaso Bussola 2003 Recioto della Valpolicella Classico, Robert Parker scored it 95 Points and had this to say: “This is textbook high-class Recioto. This opulent, silky-textured wine possesses gorgeous aromatics and layers of raisin, mineral, licorice, chocolate, spice and dark cherry flavors that flow onto the palate with dazzling style, superb persistence and a long, finessed finish. It is not to be missed.” I agree!