Dessert: Snowy Chocolate Baby Cakes Recipe | Myrecipes

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.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Snowy Chocolate Baby Cakes Recipe | Myrecipes

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

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.