Ingredients1 h servings 780
- Preheat oven to 350 degrees F. Coat six 1-cup mini fluted tube cake molds with nonstick cooking spray for baking.
- In a medium bowl, combine flour, baking powder, baking soda, and salt; set aside.
- In a large bowl, beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add sugar and beat until fluffy. Beat in eggs, one at a time. Beat in vanilla. Beat in flour mixture alternately with sour cream, beating on low after each addition just until moistened. Fold in 1 cup chocolate chips. Divide into prepared molds.
- Bake for 20 minutes or until a wooden pick inserted near the centers comes out clean. Remove and cool in a pan on a wire rack for 5 minutes. Remove from molds. Cool completely.
- In a small saucepan over low heat, melt the remaining baking chips with 3 tablespoons butter until smooth and glossy. Cool slightly and spoon over cooled cakes. Sprinkle with mini baking chips.
- Test Kitchen Tips:
- If you don't have mini Bundt molds, coat fifteen 2 1/2-inch muffin cups with nonstick cooking spray. Fill each cup two-thirds full. Bake 13 to 15 minutes or until a toothpick inserted near the centers comes out clean. Cool 2 minutes in cups; remove and cool completely. Glaze as above.
- For easy glazing, transfer cooled glaze mixture to a zip-top bag. Seal and snip one corner of the bag. Glaze as above.
Per Serving: 780 calories; 47.2 94.4 10.6 129 428 Full nutrition
ReviewsRead all reviews 3
I followed the recipe exactly except for the topping. I didn’t have mini chocolate chips but since it was Halloween, I crushed two Butterfinger minis and sprinkled them on top. My husband loved...
It turned out great. Only could find Hershey’s semi sweet chocolate chips It was moist and yummy. The grandkids gobbled them up. Just the right size