Chocolate Chip Cheesecake Tea Cakes are heavenly. These chocolaty desserts are made in miniature Bundt pans and include cheesecake pudding mix and miniature chocolate chips in a chocolate cake mix. They're rich, decadent and festive enough for any holiday or Christmas party, but easy enough to make all year round. Your family and friends will swoon over every bite!
1 zip lock bag WITHOUT the "stand and fill" bottom
Ingredients
TEA CAKES:
1boxTriple Fudge Chocolate Cake Mix
3.9oz. boxcheesecake pudding mix
1cupsour cream
4largeeggs
1/2cuphalf-and-half
1/2cupcanola oilor use coconut oil or avocado oil
12oz. bagminiature chocolate chips
ICING:
1canchocolate frosting
23candied cherriesfor 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
NOTE: Rotate Bundt pans on oven shelf racks after 10 minutes of baking time if baking more than one rack of miniature Bundt pans at a time.NOTE: You can also spoon the softened frosting into a zip lock bag without the bottom. Snip off a corner and pipe frosting over individual Tea Cakes.NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann's Fabric and Crafts.