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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Mini Chocolate Cakes

Makes: 32 servings
Prep 1 hr Bake 350°F 15 mins to 18 mins Cool 30 mins
Mini Chocolate Cakes
Ingredients
  • 3/4  cup  (1-1/2 sticks) butter
  • 3  eggs
  • 1 3/4  cups  all-purpose flour
  • 1  cup  unsweetened cocoa powder
  • 1  teaspoon  baking soda
  • 3/4  teaspoon  baking powder
  • 1/2  teaspoon  salt
  • 2  cups  sugar
  • 2  teaspoons  vanilla
  • 1 1/2  cups  milk
  • White Chocolate Curls
  • 1 12  ounce package  white chocolate candy melts
  •  Edible glitter
Directions

1. Allow butter and eggs to stand at room temperature 30 minutes. Meanwhile, grease and lightly flour sixteen 3-1/4-inch (large) muffin cups; set aside. In medium bowl stir together flour, cocoa powder, baking soda, baking powder, and salt; set aside.

2. Preheat oven to 350 degrees F. In large mixing bowl beat butter with mixer on medium to high for 30 seconds. Gradually add sugar, 1/4 cup at a time, beating on medium until well combined. Scrape bowl; beat 2 minutes more. Add eggs one at a time, beating after each addition. Beat in vanilla. Alternately add flour mixture and milk, beating on low after each addition just until combined. Beat on medium 20 seconds. Spoon batter into cups, filling each about two-thirds full.

3. Bake cakes for 15 to 18 minutes, until tops spring back when lightly touched. Cool in cups on racks 5 minutes. Remove; cool completely on wire racks. Frost cooled cakes with White Chocolate Frosting.

White Chocolate Curls:

4. Line a 5-3/4x3x2-inch loaf pan with plastic wrap; set aside. In microwave-safe bowl, heat white chocolate for 1 minutes. Stir. Heat 1 to 2 minutes more, stirring every 30 seconds, until melted. Pour into pan. Freeze for 15 minutes. To shave curls, let candy stand at room temperature. Line a baking sheet with parchment or waxed paper. Holding candy with paper towels over paper, use a peeler to shave curls along wide side of candy. If candy becomes soft, refrigerate a few minutes. Chill curls. To decorate cakes, use a pick to lift curls and place against frosted cakes. Sprinkle with edible glitter.

White Chocolate Frosting

Yield: 3-1/2 cups
Ingredients
  • 6  ounces  white baking chocolate
  • 1/2  cup  (1 stick) butter, softened
  • 2  teaspoons  vanilla
  • 6  cups  powdered sugar
  • 1/3  cup  milk
Directions

1. In small saucepan melt white baking chocolate over low heat, stirring frequently. Set aside to cool. In large mixing bowl beat butter and vanilla with mixer on medium for 30 seconds. Gradually beat in 3 cups powdered sugar. Add milk. Gradually beat in remaining powdered sugar. Beat in melted white chocolate until combined. If necessary, for spreading consistency, beat in 1 to 2 tablespoons additional milk.

Nutrition Facts (Mini Chocolate Cakes)
  • Servings Per Recipe 32,
  • cal. (kcal) 420,
  • Fat, total (g) 19,
  • chol. (mg) 50,
  • sat. fat (g) 10,
  • carb. (g) 63,
  • Monounsaturated fat (g) 4,
  • Polyunsaturated fat (g) 3,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 51,
  • pro. (g) 3,
  • vit. A (IU) 340,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 24,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 224,
  • Potassium (mg) 152,
  • calcium (mg) 50,
  • iron (mg) 1,
  • Starch () 2,
  • Other Carb () 2,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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