Chocolate Dipped Yellow Mini Fluted Cakes

Instructions

Ingredients:
Cake
- 1 package (15.25 ounces) yellow cake mix
- 1 package (3.4 ounces) vanilla instant pudding mix
- 1 cup water
- 1/3 cup vegetable oil
- 4 eggs
Ganache
- 1 package (12 ounces) Wilton Light Cocoa Candy Melts Candy
- 1/3 cup heavy whipping cream
Preheat oven to 325ºF. 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.