CHOCOLATE-ORANGE MINI BUNDT CAKES

MAKES 12 MINI BUNDT CAKES HANDS-ON TIME 20 MINUTES TOTAL TIME 1 HOUR

1 tbsp unsalted butter, softened 1 tbsp all-purpose flour

Cake

1 cup all-purpose flour

1 tsp baking powder

¼ tsp salt

½ cup granulated sugar

1 tbsp orange zest

⅓ cup unsalted butter, softened

1 egg

3 tbsp orange juice

½ tsp vanilla

¼ cup 2% milk

⅓ cup mini semisweet chocolate chips

Glaze

⅓ cup mini semisweet chocolate chips ¼ cup 35% cream

1½ tbsp orange zest Preheat oven to 375°F. Blend butter with flour to form paste; brush all over inside of twelve ⅓-cup mini Bundt pans.

Cake In bowl, whisk together flour, baking powder and salt. In separate bowl, rub together sugar and orange zest until fragrant. Using electric mixer, beat in butter until fluffy, about 3 minutes; beat in egg, orange juice and vanilla. Beat in flour mixture, alternating with milk, making 2 additions of flour mixture and 1 of milk. Stir in chocolate chips.

Divide batter among prepared pans. Bake until tops are golden brown and cake tester inserted in centres comes out clean, 12 to 14 minutes. Let cool in pan on rack for 3 minutes. Remove from pan; let cool completely.

Glaze In microwaveable bowl, microwave chocolate chips and cream on high until smooth, stirring halfway, about 1 minute. Drizzle over cakes; top with orange zest. Let set before serving.

PER MINI BUNDT CAKE about 199 cal, 2 g pro, 11 g total fat (7 g sat. fat), 24 g carb (1 g dietary fibre, 14 g sugar), 38 mg chol, 101 mg sodium, 75 mg potassium. % RDI: 4% calcium, 7% iron, 8% vit A, 6% vit C, 12% folate.