Mini Chocolate Bundt Fluted Tube Cakes with Salted Caramel Glaze

Instructions

Preheat the oven to 350°F. Spray Mini Fluted Tube Pan cavities thoroughly with vegetable pan spray.

In a small bowl, combine flour, cocoa powder, baking powder, and salt.

In a large bowl, beat butter and sugar with an electric mixer until fluffy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Add vanilla; beat until combined. Alternately add flour mixture and milk, beating until just combined. Pipe or spoon batter into the prepared pan.

Bake 10-for 12 minutes or until a toothpick inserted in the center comes out clean. Cool cakes in pan 5 for minutes. Remove from pan and cool completely on cooling grid.

For the glaze, combine butter, brown sugar, 2 tablespoons vodka, vanilla, salt, and color in a small saucepan. Bring to a boil over medium-high heat, stirring constantly, and boil for 30 seconds. Remove from heat and whisk in confectioners' sugar and remaining 1 tablespoon vodka until smooth. Let cool for 3-5 minutes (glaze will thicken as it cools); drizzle over cakes.

• 3/4 cup all-purpose flour
• 2 tablespoons special dark cocoa powder
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 3 ounces bittersweet chocolate
• 5 tablespoons of butter
• 1/2 cup granulated sugar
• 2 eggs
• 1/2 teaspoon Vanilla Extract
• 1/2 cup milk

Glaze