Glazed Mini Chocolate Bundt Cakes
Create a striking assemblage of desserts when you pile these chocolatey cakes drizzled with stark white frosting with other black-and-white treats.
- Yield: Makes 3 dozen 2 1/2-inch round cakes
Source: Martha Stewart Weddings, Fall 2005
- 1/2 pound confectioners' sugar
- 2 to 3 tablespoons whole milk
- 1 recipe Chocolate Butter Cake
Whisk sugar and milk in a small bowl until smooth, adding enough milk until the glaze is thick but still pourable.
Trim cake tops level. Place, cut side down, on a wire rack set over a baking sheet. Drizzle with glaze. Let stand until glaze is set, about 1 hour.