Snowy Chocolate Baby Cakes Recipe | Myrecipes
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
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*
Instructions
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.
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).
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.
*Fresh mint leaves may be substituted.
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Premium Cake Mix.
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