Cakes and Cupcakes · Chocolate · Dessert · Recipes

Goodbye Corey!

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
  • Kahlua
  • 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!

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2 thoughts on “Goodbye Corey!

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