Mini Amaretto Cocoa Bundt Cakes With Cream Cheese Frosting Recipes
MINI AMARETTO-COCOA BUNDT® CAKES WITH CREAM CHEESE FROSTING
An accident after experimenting with a couple of red velvet recipes evolved into an amaretto and cocoa delight. A mini Bundt® cake full of flavor, yet super light.
Provided by HOYLING
Categories Desserts Chocolate Dessert Recipes
Time 1h5m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
- Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time. Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla extract.
- Beat flour mixture into sour cream mixture gradually, on low speed, until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt®), filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
- Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
- Beat cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Add confectioners' sugar gradually; beat frosting until smooth. Frost the cooled cakes.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 72.8 g, Cholesterol 107.8 mg, Fat 24.4 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 14.9 g, Sodium 354.9 mg, Sugar 55.7 g
MINI AMARETTO-COCOA BUNDT® CAKES WITH CREAM CHEESE FROSTING
An accident after experimenting with a couple of red velvet recipes evolved into an amaretto and cocoa delight. A mini Bundt® cake full of flavor, yet super light.
Provided by HOYLING
Categories Chocolate Desserts
Time 1h5m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
- Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time. Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla extract.
- Beat flour mixture into sour cream mixture gradually, on low speed, until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt®), filling each 2/3 full.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
- Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
- Beat cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Add confectioners' sugar gradually; beat frosting until smooth. Frost the cooled cakes.
Nutrition Facts : Calories 528.1 calories, Carbohydrate 72.8 g, Cholesterol 107.8 mg, Fat 24.4 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 14.9 g, Sodium 354.9 mg, Sugar 55.7 g
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