Here's to full bellies!
German Chocolate Mini Bundts
Preheat oven to 350F. Prepare chocolate cake according to directions. Add in 3 T. of instant coffee, diluted with 1 T. of water. Spray mini bundt pans with baking spray, or grease with vegetable oil. Fill 24 mini bunts with cake batter, almost to the top. Bake for 17-18 minutes or until bundts bounce back when pressed. Let cool for 10 minutes in the pan. Remove mini bundts from pan by first running a spatula around the edges, and then turning the pan over and tapping the pan. Fill a pastry bag with coconut pecan frosting, and pipe approximately 2-3 T. of frosting into center of mini bundts. Use a small spatula to flatten frosting over the top.
Finished product... little German chocolate volcanos!