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candy box petite pudding cakes

patcook1 avatar
Recipe by
Patricia Harmon
@patcook1
Baden, PA

These moist little cakes can easily substitute for chocolate candy which is a traditional Valentine gift. They are a perfect after-dinner treat on this romantic holiday. These tiny cakes may be served with a glass of port wine for an extra special Valentine celebration. Note: If the type of pan is not available, a somewhat larger pan featuring heart cavities may be used.

yield 60 serving(s)
prep time 30 Min
cook time 20 Min
method Bake

Ingredients For candy box petite pudding cakes

  • GLAZE
  • 2/3 c
    jarred caramel topping
  • 1 tsp
    butter, softened
  • 4 tsp
    unsweetened cocoa powder
  • CHEESE LAYER
  • 4 oz
    cream cheese, softened
  • 2
    eggs
  • 1/2 c
    sweetened condensed milk
  • 2 Tbsp
    unsweetend cocoa powder
  • 1/2 tsp
    vanilla extract
  • CAKES
  • 1 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
    baking powder
  • 2 Tbsp
    butter, softened
  • 1
    egg
  • 1/2 c
    dark brown sugar, packed
  • 1/2 c
    light brown sugar, packed
  • 1/4 c
    unsweetened cocoa powder
  • 1 c
    boiling water
  • 1 tsp
    vanilla extract

How To Make candy box petite pudding cakes

  • 1
    Spray cavities of a *Bundt-style tiny mold pan with non-stick cooking spray (30 cavities).
  • 2
    For Glaze: Place caramel topping and butter into a microwave-safe small bowl. Microwave on High for 30-45 seconds until heated; stir in cocoa until combined. Using a 1/2 t. measuring spoon, spoon half of mixture evenly into cavities of pan; set aside remainder of glaze.
  • 3
    For Cheese Layer: Place cream cheese into a mixer and beat until creamy. Add eggs and continue to beat until mixed in. Add sweetened condensed milk, cocoa and vanilla and continue to beat until smooth. Using half of mixture, spoon evenly over glaze in pan cavities; set aside remainder of cheese mixture.
  • 4
    For Cakes: In a medium bowl, mix together flour, baking soda and baking powder; set aside. In a large bowl, wiith an electric mixer, beat butter and egg; beat in the two brown sugars and cocoa until smooth. Add dry ingredients and mix well. Beat in boiling water and vanilla. Using half of batter, spoon evenly into cavities of pan; set aside remainder of cake batter.
  • 5
    Spray a piece of aluminum foil with non-stick cooking spray and cover filled pan tightly with foil. Place the covered Bundt pan into a larger pan with about 2-inch sides and place on oven rack. Pour very hot water (heated to just below boiling) around Bundt pan about half way up the Bundt pan for a bain marie. Bake in 350º oven for 20 minutes. Remove Bundt pan from bain marie and let cool for several minutes. Turn pan over onto a piece of waxed paper and carefully remove cakes. Repeat process with remainder of mixtures for second batch. Note: Cakes may be trimmed of excess cake batter to make them neater looking, if desired.
  • 6
    Makes 60 petite cakes. * i.e., Nordicware American Star Bundt Teacakes and Candy Pan
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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