Yields 12 mini Bundt cakes or 1 9-inch round pan.
Notes: If making 1 9-inch round pan, bake for 40–45 minutes. This can also be made in a large Bundt pan (bake for one hour). Freezes well with or without frosting.
Notes: You will have leftover frosting, so freeze for later use.
Made these and they did not come out well. Batter was thick and gummy. Cakes were leaden and tasteless. Will not make these again.