Mini Ice Cream Bundt Cakes

• Vegetarian

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 1 package Betty crocker chocolate fudge cake mix
  • 1 cup Bittersweet chocolate
  • 1 package Chocolate fudge pudding mix, dry
  • 2 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1 cup Buttermilk
  • 7/8 cup Heavy cream

• Frozen

  • 1 cup Chocolate ice cream

Found on chelseasmessyapron.com

Description

Directions

• Preheat the oven to 350 degrees F. Either spray a mini bundt pan with nonstick spray and then lightly coat with cocoa powder OR line a muffin tin with liners and set aside.
• In a large bowl, sift together the pudding and cake mix.
• In a separate bowl, combine the eggs, vegetable oil, vanilla, and buttermilk.
• If you don’t have buttermilk, combine 1 cup of milk with 1 tbsp. white vinegar in a separate cup and let sit for 5 minutes and then add to mixture.
• Beat in the ice cream with the wet ingredients. Beat until smooth.
• Mix wet and dry until combined (do not over-stir or beat in too much air)
• Fill up the liners 3/4ths the way full and bake for 17-20 minutes or until a toothpick inserted in the center comes out clean.
• Remove and let cool completely.
• Place the chocolate into a medium bowl. Heat the cream in a small saucepan over medium heat. Bring just to a boil, watching very carefully that it doesnt boil over the pan.
• Just when the cream has come to a boil, remove it from the heat, and immediately pour it over the chocolate.
• Whisk until completely smooth.
• Allow the ganache to cool slightly before pouring over a cake.
• Optionally garnish with sprinkles