Bittersweet Chocolate & Orange Bundt-lette Pound Cakes

Recently my friend Kaye Barley posted at Jungle Red and Meanderings and Muses, about Holiday Traditions. I'll be reposting the entire article on Mystery Fanfare later this month, but I thought since a portion of the post  contained this recipe for Bittersweet & Orange Bundt-lette Pound Cakes, that it was a natural for Dying for Chocolate. Thanks, Kaye, for sharing this Holiday Tradition.

Kaye Barley is a recently retired person having the time of her life spreading her wings and trying new things. She's written her first novel which she hopes to have ready for agent querying in January, she's become an avid amateur photographer - you can see her photos at her blog, Meanderings and Muses,  and she can be found the first Sunday of every month at Jungle Red Writers talking about anything that might cross her mind and strike a chord. When she's not doing those things she's likely got her nose in a book or taking a walk with Harley the Wonder Corgi.

KAYE BARLEY: 
BITTERSWEET & ORANGE BUNDT-LETTE POUND CAKES

One Christmas tradition I love is baking. And I love love love baking with my mini-bundt pans. The first round of baking has begun.

Using one of my favorite cookbooks, Bibb Jordan's "The Pound Cake Cookbook."

It's a teeny little cookbook full of the best pound cake recipes you'll find. Fruit pound cakes, chocolate pound cakes, old-fashioned pound cakes, outrageously inspired pound cakes, a cheese savory pound cake and special miniature pound cakes. yum.

I made several "Bittersweet & Orange Bundt-lette Pound Cakes"

My gift to each of you is Bibb Jordan's scrumptious recipe for these little mini bundts. If my name were Santa, I would deliver some to you, but, well - it's not. So I share this recipe along with a "Ho, Ho, Ho!"

Bittersweet & Orange Bundt-lette Pound Cakes
Makes 14 - 16 mini pound cakes

Ingredients:
Pam or Baker's Joy
1-1/2 sticks of butter (room temperature)
1/2 cup Crisco
3 cups of sugar
5 large eggs (room temperature)
3 cups of flour
1/4 teaspoon of salt 1/2 teaspoon of baking powder
1 cup of milk (room temperature)
6 ounces of bittersweet chocolate (nuggets or chopped - your choice)
1 Tablespoon of finely grated orange zest
1 teaspoon of vanilla extract
1/2 teaspoon of orange extract

Directions:
Preheat oven to 325 degrees.
Spray Bundt-lette pans with Pam or Baker's Joy. (this non-stick cooking spray is needed. The traditional method of buttering and flouring the individual molds does not work well).
Cream together the butter and Crisco on high speed until lightened in color, about 3 minutes. Gradually add the sugar and tehn continue beating for 5 minutes.
Add the eggs, one at a time, beating well after each addition.
Whisk together the flour, salt, and baking powder.
Add 1/3 of the flour mixture to the batter, blend well, then add 1/2 cup of the milk, blending well again.

Repeat with the remaining flour and milk.
Fold in the chocolate, zest, and extracts.
Fill the Bundt-lette molds with the batter, coming to within 1/2-inch from the top.
If they're over-filled they will over-flow.
Bake at 325 degrees for about 30 minutes,or until tested done.
Note: The Bundt-lettes may not brown on the top, but when turned out of the pan, they will be a golden color and look like miniature pound cakes.
Cool in the pan for 5 minutes, then turn out onto a rack and cool completely.

Enjoy!!!!