2019 NOVEMBER/DECEMBER COOKING WITH PAULA DEEN 60
HOT CHOCOLATE
MINI BUNDT CAKES
Makes 12 to 16
1 (15.25-ounce) box devil’s food
cake mix
1 (3.9-ounce) box chocolate
instant pudding mix
½ cup granulated sugar
½ cup sour cream
½ cup vegetable oil
½ cup whole milk
4 large eggs
2 cups confectioners’ sugar
5 to 6 tablespoons heavy whipping
cream
Garnish: miniature marshmallows,
unsweetened cocoa powder
- Preheat oven to 350°. Spray
2 (6-well) mini Bundt pans* with
baking spray with fl our. - In a large bowl, beat cake mix,
pudding mix, granulated sugar, sour
cream, oil, milk, and eggs with a mixer
at medium speed until well combined,
about 2 minutes, stopping to scrape
sides of bowl. Divide batter among
prepared wells, fi lling halfway full
(about ¼ cup each). - Bake until a wooden pick inserted
near center comes out clean, 15 to
17 minutes. Let cool in pans for
10 minutes. Gently run a knife
around edges of wells to loosen cakes.
Invert onto a wire rack, and let cool
completely. - In a small bowl, whisk together
confectioners’ sugar and cream until
thick and smooth. Spoon or pipe
glaze onto cooled cakes. Garnish with
marshmallows and cocoa, if desired.
Let stand until glaze is set, about
30 minutes. Store in an airtight
container for up to 2 days.
*We used Nordic Ware Heritage
Bundtlette Cake Pans.
PUMPKIN PARMESAN BREAD
Makes 8 (4x2-inch) loaves
3½ cups all-purpose fl our
½ cup sugar
1½ teaspoons kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground black pepper
5 large eggs
1¼ cups canola oil
1 (15-ounce) can pumpkin
1 cup shredded Parmesan cheese,
divided
½ cup chopped fresh sage- Preheat oven to 350°.
- In a large bowl, whisk together fl our,
sugar, salt, baking powder, baking
soda, ginger, and pepper; whisk in
eggs and oil until well combined. Stir
in pumpkin, ¾ cup cheese, and sage.
Divide batter among 8 (4x2-inch)
parchment paper loaf pans. Sprinkle
with remaining ¼ cup cheese.- Bake until a wooden pick inserted
in center comes out clean, about
30 minutes. Let cool completely in
pans on a wire rack. Store in an airtight
container for up to 2 days.