What You’ll Need
R&H® Chocolate RichCreme® Cake Base
Velvetop™ Chocolate Pre-Whipped Non-Dairy Icing
Dawn® Rich ‘N Glossy Cake Icing
Mix R&H® Chocolate RichCreme® Cake Base and prepare mini bundts according to bag instructions. Bake and cool.
Line chocolate mini bundts across bench.
Warm Rich ‘N Glossy Cake Icing to approximately 110° and pipe over top of bundt. Allow chocolate to partially run down the side.
Fill center of the bundt with Velvetop™ Chocolate Pre-Whipped Non-Dairy Icing.
Drain and wipe excess moisture off of maraschino cherry, roll in coarse sugar and set on top of Velvetop™ Icing.
Decorate with Chocolate Decorations.