CHOCOLATE MINI CAKES

Chocolate Mini Cakes image

These aren't your average chocolate cakes! Decorated with bright hues of pretty frosting, these mini desserts will wow everyone at your next party.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h45m

Yield 12

Number Of Ingredients 9

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Ingredients

1 box devil's food cake mix with pudding
Water, oil and eggs called for on cake mix box
1 1/2 cups butter, softened
12 cups powdered sugar
1 tablespoon vanilla
8 to 10 tablespoons milk
15 drops neon purple food color
6 drops neon pink food color
Pink and white edible pearls

Steps:

Heat oven to 350°F (325°F for dark or nonstick pans). Spray 6 (10-ounce) straight sided ramekins with cooking spray. Place ramekins on 15x10x1-inch baking sheet; set aside. Make cake mix as directed on box, using water, oil and eggs. Pour about 3/4 cup batter into each ramekin.
Bake 22 to 26 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from ramekins to cooling rack. Cool completely, about 30 minutes.
Meanwhile, in large bowl, beat butter with an electric mixer on low speed until creamy. Beat in powdered sugar, 1 cup at a time, until smooth. Add vanilla and milk, 1 to 2 tablespoon at a time, until frosting is piping consistency, adding milk as necessary. Beat in food color.
Using serrated knife, cut rounded tops off each cake to make a level surface. Place, cut sides down, on serving platter. Cut each cake in half horizontally to make 2 layers per cake. Spread 3 tablespoons frosting on the bottom half of each cake. Place remaining cake halves, bottom sides up, over frosting
Use pastry bag fitted with a large 2D star tip to pipe remaining frosting around and up sides and on tops of cakes to resemble frills. Top with edible pearls.

Nutrition Facts : Calories 930, Carbohydrate 150 g, Cholesterol 110 mg, Fat 7, Fiber 0 g, Protein 3 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 118 g, TransFat 1 g