Ingredients 1 package (15.25 oz.) yellow cake mix 1 package (3.4 oz.) vanilla flavored instant pudding mix 1 cup water 1/3 cup vegetable oil 4 Eggs 1 package (12 oz.) Light Cocoa Candy Melts 1/3 cup heavy whipping cream Tools Non-Stick Mini Fluted Tube Pan, 12-Cavity Non-Stick Mini Fluted Tube Pan, 12-Cavity Expand and Fold 16-Inch Non-Stick Cooling Rack Expand and Fold 16-Inch Non-Stick Cooling Rack Even Bake 16 Inch X 14 Inch Insulated Cookie Sheet Unbleached Parchment Paper, 30 Sq. Ft. Instructions Click to mark complete - Ingredients:Cake1 package (15.25 ounces) yellow cake mix1 package (3.4 ounces) vanilla instant pudding mix1 cup water1/3 cup vegetable oil4 eggsGanache1 package (12 ounces) Wilton Light Cocoa Candy Melts Candy1/3 cup heavy whipping cream - Preheat oven to 325°F. Prepare mega mini fluted pan with vegetable pan spray. - In large bowl, combine cake mix, pudding mix, water, oil, and eggs; beat at medium speed with electric mixer for 2 minutes. Divide evenly among prepared pans; filling cavities about 2/3 full. - Bake 18-21 minutes or until toothpick inserted in center comes out clean. Cool in pan on cooling grid 5 minutes; remove from pan and cool completely. - In medium microwave-safe container, combine Candy Melts Candy and cream. Microwave at half (50%) power 1 minute; stir. Microwave on 50% power in 30-second intervals, stirring between each, until melts are almost melted. Stir thoroughly until mixture is smooth. Dip bottoms of cooled cakes in ganache. Place on parchment-lined baking sheet and chill until set, about 10 minutes.Makes about 20 mini fluted cakes.
