Snowy Chocolate Baby Cakes |
|
 |
Prep Time: 45 Minutes Cook Time: 22 Minutes |
Ready In: 67 Minutes Servings: 1 |
|
Make these mini chocolate cakes by starting with a devils' food cake mix and baking in muffin pans. The festive holly garnish is simply red cinnamon candies and fresh bay leaves. Ingredients:
1 (18.25-oz.) package devil's food cake mix |
1 (16-oz.) container sour cream |
1/2 cup milk |
1/4 cup butter, melted |
2 large eggs |
1 teaspoon vanilla extract |
winter white glaze |
garnishes: red cinnamon candies, fresh bay leaves |
Directions:
1. Preheat oven to 350°. Beat first 6 ingredients at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 1 to 2 minutes or until smooth, stopping to scrape bowl as needed. Spoon batter into 2 greased and floured (12-cup) muffin pans.
2. Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in centers comes out clean. Cool in pans 5 minutes. Remove from pans to wire racks, and cool completely (about 30 minutes).
3. Arrange cakes upside down on a serving platter. Spoon Winter White Glaze over cakes (about 1 Tbsp. per cake), spreading with a spatula to thoroughly cover cakes. Garnish, if desired.
4. *Fresh mint leaves may be substituted.
5. Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Premium Cake Mix.
|
|