A hot sticky treat for breakfast or a late night snack all with your favorite flavors of hot cocoa.
1Preheat oven to 350° F. Grease Bundt pan with cooking spray or lightly oil.
2In a resealable gallon sized storage bag, combine 2 packets of hot cocoa mix with ¼ cup sugar, set aside.
3In a medium bowl, mix remaining hot cocoa mix with ¼ cup sugar. Add ¼ cup water, whisk until sugar and cocoa are fully dissolved. Whisk in melted butter or margarine.
4Cut the buttermilk biscuits into quarters. Take half of the pieces and toss in the bag with the hot cocoa/sugar mixture until uniformly coated. Remove the coated pieces from the bag and layer evenly in the Bundt pan. Pour half of the liquid mixture to evenly coat the pieces in the pan. Take the remaining dough and coat with the hot cocoa/sugar mixture as in the previous step. Layer in the pan evenly, sprinkle any remaining mixture over the dough in the pan. Top with the remaining liquid.
5Bake for 30 minutes. When done, cool for 5 minutes. After the 5 minutes are up, turn over the pan on a plate or serving dish to serve.
Tips & Tricks:
• You can use any of Land O Lakes® Cocoa Classics® Hot Cocoa Mix 18 flavors to customize your cakes!
Recipe suggestion: HOT COCOA MONKEY BREAD
Find more information on Land O Lakes® Canister Hot Cocoa Mix, Snickerdoodle, 14.8 Ounce here.