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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chocolate Donut Blossoms Recipe

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This recipe for Chocolate Donut Blossoms is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Box ounce package chocolate cake mix
3 1/2-ounce package instant chocolate pudding mix
4 large eggs
3/4 cup vegetable oil

FOR THE GLAZE:
4 cups confectioners' sugar
3 tablespoons vegetable oil
3 tablespoons water
Directions:
Directions:
1. Preheat the oven to 350 degrees F. Spray miniature muffin tins with vegetable oil cooking spray.

2. Combine the cake mix, pudding mix, eggs and oil and blend well with an electric mixer until smooth, about 2 minutes. Pour a small amount of batter, filling each muffin tin half way.

3. Bake for 12 minutes. Turn out onto cooling rack.

TO MAKE THE GLAZE:
Sift the sugar into a mixing bowl. Add oil and 3 tablespoons water. Mix with a spoon until smooth.

Fork bottom of mini-cupcakes, dip the cupcakes into the glaze while they're still warm, covering as much of the cake as possible, or spoon the glaze over the warm cupcakes, turning them to completely coat. Place on wire racks with waxed paper underneath to catch any drips. Dip again once first layer is mostly dry..

Let the glaze set thoroughly before stacking/storing in containers with tight-fitting lids.
Number Of Servings:
Number Of Servings:
Lots
Preparation Time:
Preparation Time:
20 minutes
Personal Notes:
Personal Notes:
You can substitute chocolate cake for white, yellow, carrot and lemon. Use vanilla pudding for the white, yellow, and carrot cake, but a lemon pudding for the lemon cake.

 

 

 

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