What You’ll Need
R&H® Chocolate RichCreme® Cake Base
Velvetop™ Chocolate Pre-Whipped Non-Dairy Icing
Dawn® Rich ‘N Glossy Cake Icing
Select™ Caramel Glossy 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 and slice each bundt in half horizontally.
Pipe a ring of Caramel Glossy over bottom layer of bundt.
Pipe a ring of Chocolate Velvetop™ Icing over layer of Caramel Glossy and cap with top of bundt.
Warm Rich ‘N Glossy to approximately 110° and pipe over top of bundt. Allow chocolate to partially run down the side.
Heat Caramel Glossy to approximately 110° and drizzle over Rich ‘N Glossy.
While icing is wet, garnish with toasted pecans*.
*Instructions to toast pecans
Spread 5 lbs. pecan pieces out on full sheet pan.
Slice 1 lb. butter and lay on top of pecans.
Sprinkle salt over pecans and toast in oven set at 360°.
Every 5 minutes, stir salted pecans and butter until toasted.
Allow to cool.