An interlude between Bundt Cake Seasons

On Friday, I did a little pre-season bundting. (Yes, I know I haven't wrapped up BCS3 yet, even though it ended back in June. I still have two cakes to tell you about. I'll get to it sometime, you know, before the beginning of BCS4). The Main Squeeze and I were going to be visiting friends on Saturday and I wanted to bring the Red Velvet Mini Bundts that were so awesome from BCS3. So, I busted out my mini bundt pans and my Kiss My Bundt cookbook.

For some reason, the cakes weren't as tasty this time. The Main Squeeze and I agreed that they simply weren't chocolate-y enough. And I even added a little extra of the fancy Dutch-processed cocoa. The recipe only calls for one tablespoon, which seems like a tiny amount, but I'm sure that's what I put in last time. So, the next time I make these, I'm going to *at least* double to cocoa powder.

I didn't have time to go to the grocery store to buy ingredients, so I got what I needed from the local natural food store and fancy convenience store downtown. Unfortunately, this meant only regular cream cheese for the cream cheese frosting, and I have to say that I really prefer the neufchatel, at least for this cake. The tanginess of the neufchatel works really well with the tanginess of the cake itself. If, in the future, I only have regular cream cheese, I might just cut down on the sugar and maybe put in a little buttermilk for extra tang.

In the meantime, I'm just going to sit here and be a little perplexed about the fact that although I followed the recipe the same way each time, this time they weren't as fabulous.

Go figure.