Photo: Jennifer Davick; Styling: Buffy Hargett
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.
How to Make It
Step 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.
Step 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).
Step 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.
Step 4
*Fresh mint leaves may be substituted.
Step 5
Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Premium Cake Mix.
Chef'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.
You May Like
jenapel's Review