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Snowy Chocolate Baby Cakes

Photo: Jennifer Davick; Styling: Buffy Hargett

Prep time 45 mins
Cook time 22 mins
Other time 35 mins
Yield Makes 24 servings
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*

How to Make It

  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.

Cook's Notes

During testing, we found that muffin cups ranged from 2 1/2 to 3 oz. each. The size you have will determine your yield.