Chocolate Raspberry Mint Mini Bunt Cake

Makes 12 cakes
Preheat oven to 375 degrees.

Ingredients

2 large eggs
1/2 cup buttermilk (or 1/2 cup milk mixed with 1/2 tsp vinegar)
1/2 cup oil
1 Ivéta Double Dutch Chocolate Muffin Mix

Directions

1. In a mixing bowl add eggs, oil and buttermilk. Whisk until smooth.
2. Slowly add mix until all the dry mix is incorporated.
3. Spoon batter into a greased mini bunt pan, filling 2/3 full.
(Tip: Pour batter into a zip-lock bag. Cut off one of the bottom corners to make a small hole and squeeze out batter into bunt pan.)

Bake for 20-24 minutes.
Test by inserting toothpick into center of cake. If it comes out clean it is done.
Remove from oven and allow to cool completely before adding frosting.

Cream Cheese Frosting

Ingredients

4 oz. cream cheese
3 tablespoons unsalted butter (at room temperature)
1-1/4 cup powdered sugar

Directions

Mix ingredients until smooth. Dollop frosting on cooled bunt cakes.

Garnish

Ingredients

Fresh Mint Leaves
Fresh Raspberries

Directions

Dollop 1-2 tablespoons of frosting on each cake.
Press a mint leaf spring and a fresh raspberry on top. Serve