Mini-desserts are more work than one big one, but soooo much cuter! I bought a mini-bundt cake pan last year and after a disastrous attempt at mini-gingerbreads I hid it in the back of the cupboard until today.
This is adapted from an ‘old family recipe’. For all I know it came off the back of a chocolate chip package.
- 3 C flour
- 2 C sugar
- 1 t baking soda
- 1 t baking powder
- 1/2 t salt
- 4 eggs
- 1 C vegetable oil
- 2 C Pumpkin Pie mix
- 1 1/2 C mini-chocolate chips
- Combine dry ingredients in mixer bowl
- Add eggs, oil and pumpkin and mix until combined. Batter will be the consistency of pancake batter
- Fold in chocolate chips
- Generously spray mini-bundt pan with cooking spray
- Fill to slightly less than 1/2 full, the batter will expand a lot
- Bake at 350 F for 7 minutes, rotate pan and bake for another 8 or until a toothpick comes out clean
Alternatively you can use regular chips and bake the cake in a regular bundt cake pan at 350F for one hour or until a toothpick comes out clean.
I like to eat the cake plain, it’s sweet enough for me but my husband likes them a little fancier. For these I microwaved 1 1/2 tablesspoons of mini-chocolate chips and a splash of heavy cream in a wide coffee cup for 20 seconds. After some vigorous stirring I dipped the tops in the gooey chocolate and sprinkled them with some adorable autumn leaves sprinkles I picked up at the local Mennonite Store.