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Monday, December 3, 2012

♥ Snowy Chocolate Baby Cakes ♥



  • 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 (See Below) 
  • Garnishes: red cinnamon candies, fresh bay leaves* 


  • 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.
  • *Fresh mint leaves may be substituted.
  • Note: For testing purposes only, we used Duncan Hines Moist Deluxe Devil's Food Premium Cake Mix.
Note: During testing, we found that muffin cups ranged from 2 1/2 to 3 oz. each. The size you have will determine your yield.

Winter White Glaze: 
  • 4 cups powdered sugar
  • 1 tablespoon meringue powder
  • 1/4 cup hot water

1 comment:

Tea Time Designs said...

Thank you for this recipe and thanks for the glaze idea too. I made a applesauce bundt cake and used this glaze on my cake. The cake delicious and pretty.