Instructions:

Mini Bundt Cakes with Chocolate Ganache

Here's a white cake recipe specifically for the mini Bundt cake pan - Makes 6 mini Bundt cakes.

Source: Family Circle magazine

1 cup (2 sticks) butter or margarine, at room temperature
1 1/4 cups granulated sugar
3 eggs
2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt

Chocolate Ganache (recipe follows)
Decoration (optional): Dark-or white-chocolate curls
Mini chocolate chips
Nonpareil candies

1. Heat oven to 350 degrees F. Coat 6 mini Bundt cake pans with nonstick cooking spray.

2. Beat butter in large bowl until creamy. Gradually beat in sugar until light and fluffy, about 2 minutes. Add eggs, one at a time, beating well after each. Beat in vanilla.

3. Mix flour, baking powder and salt in small bowl. Gradually beat flour mixture into butter mixture; beat on medium speed 3 minutes or until thick and creamy. Divide among prepared pans.

4. Bake in 350 degree F oven 20 to 25 minutes or until wooden pick inserted in centers comes clean. Let cakes cool in pan on wire rack 10 minutes. Gently loosen edges; remove to wire rack to cool completely.

5. Drizzle with Chocolate Ganache. Decorate as desired.

Chocolate Ganache: Bring 1 1/2 cups heavy cream in saucepan to boiling. Remove from heat. Add 6 squares (1 ounce each) bittersweet chocolate, 6 squares semisweet chocolate; stir until smooth. Add 1 1/2 teaspoons vanilla extract. Cover; let stand 30 minutes, until coating consistency (makes enough to coat 6 cakes, 1/2 cup per cake). If just drizzling cakes, reduce cream to 1/2 cup and chocolate to 2 ounces each of bittersweet and semisweet chocolate (enough for 2 tablespoons per cake).

Chocolate Mini Bundt Cake Variation
Melt 4 square (1 ounce each) unsweetened chocolate in small saucepan. Prepare cakes as above, beating in chocolate with vanilla extract (step 2). Drizzle chocolate cakes with white Confectioners' Glaze.

Confectioners' Glaze
Beat 2 cups sifted confectioners' sugar, 2 to 2 1/2 tablespoons milk and 1/4 teaspoon salt in small bowl until smooth.