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


  1. Whisk sugar and milk in a small bowl until smooth, adding enough milk until the glaze is thick but still pourable.

  2. 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.


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