Cake Recipes
Chocolate Cherry Bundtlettes
Yield: 8 Bundtlettes
Ingredients
- 1 (18.25 ounce) box devil's food cake mix*
- 1 (21 ounce) can cherry pie filling
- 2 large eggs, beaten
- 1 teaspoon almond extract
- 12 ounces miniature chocolate chips
Instructions
- Heat oven to 325 degrees F. Prepare an 8 cup Bundtlette pan with unsalted solid vegetable shortening and flour or by spraying with Baker's Joy.
- In a mixing bowl, combine all ingredients until well blended. Spoon batter into prepared molds, filling two-thirds full. Place on center rack of preheated oven for 25 to 30 minutes or until a wooden pick inserted in center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pan 5 minutes.
- Turn out onto wire rack or serving plate to complete cooling.
- Dust with confectioners' sugar before serving.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
Nutrition
Per serving: calories, 560; fat, 18 grams; calories from fat, 29 percent; carbohydrates, 98 grams; protein, 8 grams; fiber, 5 grams; cholesterol, 53 milligrams; sodium, 525 milligrams