Makes 12 cakes
Preheat oven to 375 degrees.
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
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.
4 oz. cream cheese
3 tablespoons unsalted butter (at room temperature)
1-1/4 cup powdered sugar
Mix ingredients until smooth. Dollop frosting on cooled bunt cakes.
Fresh Mint Leaves
Dollop 1-2 tablespoons of frosting on each cake.
Press a mint leaf spring and a fresh raspberry on top. Serve
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