Mint Chocolate Fudge Tea Cakes are a spectacular treat. These lovely Tea Cakes include mint fudge-flavored baking chips (like Andes Mints) plus they're topped with a luscious chocolate icing. Every bite will knock your socks off. Terrific for holidays, potlucks or special occasions. Everyone will want seconds....or thirds!
Cream butter and cream cheese in a large mixing bowl with an electric mixer.
Add granulated sugar, eggs and vanilla.
Stir in cake flour, cheesecake pudding mix and mint fudge flavored baking chips.
Beat well.
Grease and flour two 20-tin miniature Bundt pans.
Spoon cake batter into each tin about two-thirds full.
Bake about 20 minutes at 350°.
To test for doneness, insert toothpick in center.
Cool completely before removing tea cakes from pan.
Frost with Chocolate Frosting.
CHOCOLATE ICING:
Whisk ingredients with a whisk.
Add only as much water as needed to get ingredients to spreading consistency.
Drizzle Chocolate Icing over cooled cakes.
Allow icing to set about 15-30 minutes before covering with plastic wrap.
Notes
NOTE: Rotate Bundt pans on shelf racks half-way through baking time if baking more than one rack of Bundt pans at a time.NOTE: You can also spoon the icing into a ziplock bag without the "stand and fill" bottom. Snip off a corner and pipe icing onto individual Tea Cakes.NOTE: I found the miniature Bundt pans at Jo-Ann's Fabric and Crafts.NOTE: I found the Great Value brand mint fudge-flavored baking chips at Walmart.