Mini Egg Chocolate Bundt Cake
Rich, chocolatey and just so pretty!  This Mini Egg Chocolate Bundt Cake will make anyone smile if you serve them a big hunk of this during your Easter celebrations (or any time for that matter).  There’s a dense chocolate base that gets body from both butter and cream cheese.  To add that chocolate oomph, there’s both cocoa powder and lots of crushed mini eggs – a classic for Easter around these parts.  Who wants some?
Servings Prep Time
1cake 10minutes
Cook Time Passive Time
50minutes 30minutes
Servings Prep Time
1cake 10minutes
Cook Time Passive Time
50minutes 30minutes
Ingredients
Mini Egg Chocolate Bundt Cake
Glaze (optional)
Instructions
Mini Egg Easter Bundt Cake
  1. In a bowl combine flour, baking powder, cocoa powder, salt and crushed mini eggs. Lay to one side. Spray bundt pan with Pam. Preheat oven to 325F.
  2. In a stand mixer combine cream cheese and butter. Blend until smooth and creamy, about 3-4 minutes.
  3. Add sugar to cream cheese/butter mixture and mix about 1-2 minutes.
  4. Add vanilla to cream cheese/butter mixture and mix about 30 seconds.
  5. Add eggs, one at a time, to cream cheese/butter mixture and blend until just combined.
  6. Add flour to cream cheese/butter mixture and blend until just combined, about 1-2 minutes.
  7. Pour mixture into prepared pan and bake for about 50 minutes or until wooden skewer inserted comes out clean. Cool on wire rack in pan for about 30-40 minutes before removing to cool completely.
  8. Drizzle with glaze and decorate with sprinkles (if using). Enjoy!
Glaze
  1. Combine all ingredients in mini food processor (or small bowl), with the exception of sprinkles, and mix until thoroughly combined and smooth. Drizzle over cake.

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