What You’ll Need

R&H® Chocolate RichCreme® Cake Base

Velvetop™ Chocolate Pre-Whipped Non-Dairy Icing

Dawn® Rich ‘N Glossy Cake Icing

Maraschino Cherry

Coarse Sugar

Chocolate Decorations


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.