Ingredients 3/4 cup all-purpose flour 2 tablespoons special dark cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon salt 3 ounces bittersweet chocolate 5 tablespoons butter 1/2 cup granulated sugar 2 eggs 1/2 teaspoon Vanilla Extract 1/2 cup milk Glaze 3 tablespoons butter 1/3 cup firmly-packed light brown sugar 3 tablespoons Tito's Vodka, divided 1/2 teaspoon Vanilla Extract 1/4 teaspoon salt 2 drops Color Right Orange Food Color Open Stock 3/4 cup confectioners' sugar Tools small bowl large bowl Toothpick Small saucepan Non-Stick Mini Fluted Tube Pan, 12-Cavity Non-Stick Mini Fluted Tube Pan, 12-Cavity 12-Inch Disposable Decorating Bags, 12-Count 12-Inch Disposable Decorating Bags, 12-Count 10 x 16 Chrome-Plated Cooling Rack Instructions Click to mark complete - Preheat oven to 350°F. Spray Mini Fluted Tube Pan cavities thoroughly with vegetable pan spray. - For cake: In small bowl, combine flour, cocoa powder, baking powder and salt. - In large bowl, beat butter and sugar with electric mixer until fluffy. Beat in melted chocolate. Add eggs one at a time, beating well after each addition. Add vanilla; beat until combined. Alternately add flour mixture and milk, beating until just combined. Pipe or spoon batter into prepared pan. - Bake 10-12 minutes or until toothpick inserted in center comes out clean. Cool cakes in pan 5 minutes. Remove from pan and cool completely on cooling grid. - For glaze, combine butter, brown sugar, 2 tablespoons vodka, vanilla, salt and color in small saucepan. Bring to a boil over medium-high heat, stirring constantly, and boil 30 seconds. Remove from heat and whisk in confectioners' sugar and remaining 1 tablespoon vodka until smooth. Let cool 3-5 minutes (glaze will thicken as it cools); drizzle over cakes.Makes 12 mini cakes
