| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1 1/4 | cups water |
| 1/3 | cup vegetable oil |
| 3 | eggs |
| Yellow food color, if desired |
| 3/4 | cup miniature semisweet chocolate chips |
| 1. | Heat oven to 325°F. Grease cups of sunflower mini pan with shortening and lightly flour, or spray pan with baking spray with flour. |
| 2. | In large bowl, beat cake mix, water, oil, eggs and food color with electric mixer on low speed 30 seconds; beat on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan, filling each cup about 3/4 full. |
| 3. | Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cakes from pan to cooling rack, placing sunflower side up. Spoon about 1 tablespoon of the chocolate chips onto center of each cake. After chips melt slightly, spread chocolate with knife. Cool completely, about 30 minutes. Store loosely covered. |
| Bake 22 to 24 minutes. |
|
| Look for the sunflower mini pans at specialty cookware stores. |
|
| Add a few drops of yellow food color to cake mix batter to create a sunny color. |
|
| Arrange a bouquet of sunflower cakes on a large tray for a dessert buffet. Drizzle with glaze or dust with powdered sugar for a tasty variety. |
Nutrition Information:
320 ( 135 ); 15 g ( 4 g); 55 mg; 320 mg; 42 g ( 1 g); 4 g 0%; 0%; 6 %; 6 % 2 ; 1 ; 2