Chocolate Chip Cheesecake Tea Cakes
Chocolate Chip Cheesecake Tea Cakes were declared another big winner from our Christmas baking recipients. These Tea Cakes include a chocolate cake mix, cheesecake pudding mix and miniature chocolate chips. I iced them with a canned chocolate frosting and topped them with a candied cherry (since cherry and chocolate work so well together. Yes, they were fabulous.
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We have had so much wonderful feedback from the Tea Cakes we delivered to about 150 people this year. Though we usually bake cookies and individually wrap them, this year we baked Tea Cakes instead. We baked them in batches so that we filled about 45-50 Christmas bags at a time (each with 6-8 Tea Cakes included). That meant we had to bake about 500 Tea Cakes in each of three batches. So I baked two days straight; John delivered over the next two days; then we restarted the process another two times.
Finally, I concluded by baking four different kinds of goodies for our gluten free friends and neighbors. Our gluten free friends were so overwhelmed that we would take time to bake things they could eat. They were so grateful. But in the end, we were totally worn out by the time all the baking was over and ready to retire from the kitchen for awhile. 🙂
I actually had to clean my whole house from top to bottom before we baked anything gluten free. John had used a sifter to flour all the Bundt pans so there was flour on practically every surface of our house! I don’t have a gluten free kitchen, but I wanted to make sure it was as clean as possible from regular flour.
In the end I baked 15 different kinds of Tea Cakes and four different gluten free treats. Those included Starbucks Copycat Lemon, Red Velvet, Pina Colada, Pumpkin Cranberry, Pumpkin Toffee, Cranberry Orange, Strawberry, Apricot, Gingerbread, Cherry Cheesecake and several others that will be published in the New Year. We are still having friends and neighbors tell us how delighted they were with all those goodies!
Chocolate Chip Cheesecake Tea Cakes are actually one of the easier recipes since they start with a boxed cake mix and use canned frosting. And if you’re a chocolate lover, these Tea Cakes are sure to please. Enjoy them this holiday season.
Chocolate Chip Cheesecake Tea Cakes are fabulous! Because they include sour cream and chocolate chips in the batter, they’re actually very moist and delicious.
These lovely Tea Cakes have cheesecake pudding mix in the batter.
Every bite will have you swooning!
Here’s what I did.
I used these ingredients for the Tea Cakes.
Place chocolate cake mix and cheesecake pudding mix in a mixing bowl.
Add eggs, sour cream and half-and-half.
Add canola oil.
Stir until very well combined.
Add miniature chocolate chips.
Stir again to combine well.
Grease and flour a 20-tin miniature Bundt pan.
Spoon batter into miniature Bundt pans until about two-thirds full.
Bake at 350 degrees for about 20 minutes, until a toothpick inserted in center comes out clean. If baking more than one rack of miniature Bundt pans at a time, rotate the racks on oven shelves after 10 minutes of baking to ensure even baking.
Allow the Tea Cakes to cool completely in Bundt pans before removing to a wire rack.
I used these ingredients for the icing.
Remove the lid and foil liner on the canned frosting. Microwave about 15-20 seconds until frosting starts to soften. Drizzle over individual Tea Cakes or place icing in a zip lock bag without the bottom. Snip off a corner and pipe icing over top of individual Tea Cakes.
Pipe icing over top of individual Tea Cakes. Place a candied cherry in the center of each Tea Cake.
Allow the icing to set up about 30-60 minutes before wrapping in plastic wrap or removing cakes to plastic containers.
Chocolate Chip Cheesecake Tea Cakes are loaded with chocolate chips, chocolate cake and chocolate frosting. Chocolate, Chocolate, CHOCOLATE!!!
This is a terrific dessert to take to holiday or Christmas parties.
Here’s the recipe.
CHOCOLATE CHIP CHEESECAKE TEA CAKES
(My own concoction)
Chocolate Chip Cheesecake Tea Cakes
Equipment
- 1 20-tin miniature bundt pan
- 1 large mixing bowl
- 1 wooden spoon
- 2 wire cooling racks
- measuring cups
- 1 zip lock bag WITHOUT the "stand and fill" bottom
Ingredients
TEA CAKES:
- 1 box Triple Fudge Chocolate Cake Mix
- 3.9 oz. box cheesecake pudding mix
- 1 cup sour cream
- 4 large eggs
- 1/2 cup half-and-half
- 1/2 cup canola oil or use coconut oil or avocado oil
- 12 oz. bag miniature chocolate chips
ICING:
- 1 can chocolate frosting
- 23 candied cherries for decoration, if desired
Instructions
TEA CAKES:
- Mix cake mix, pudding mix, sour cream, eggs, half-and-half and oil in a large mixing bowl with a wooden spoon.
- Fold in chips.
- Spoon into well-greased and floured miniature Bundt pans about two-thirds full.
- Bake at 350° for about 20 minutes or until a toothpick inserted in center comes out clean.
- Cool completely before adding icing.
ICING:
- Remove lid and foil liner on canned frosting.
- Microwave about 15-20 seconds to soften icing.
- Drizzle over individual Tea Cakes
- Place a candied cherry in the center of each miniature Bundt cake.
- Allow icing to set up about 30-60 minutes before wrapping with plastic wrap or transferring cakes to plastic containers.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
This festive, beautiful and elegant dessert will wow all your friends, family, coworkers or neighbors. And they will enjoy this dessert just as much as you will!
Cherry and chocolate make a splendid combination!
If you’re a chocolate lover, be warned! Chocolate Chip Cheesecake Tea Cakes are addictive!
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