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Mini Sunflower Cakes
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Mini Sunflower Cakes
Here comes the sun--flowers! Make maxi smiles with mini cakes that bloom with sweet flavor.
Prep Time:
20 min
Total Time:
45 min
Makes:
12 mini-cakes
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(3 ratings)
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Not what you're looking for? Try another search:
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.
High Altitude (3500-6500 ft):
Bake 22 to 24 minutes.
Purchasing
Look for the sunflower mini pans at specialty cookware stores.
Special Touch
Add a few drops of yellow food color to cake mix batter to create a sunny color.
Special Touch
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:
12 Mini-Cakes:
Calories
320
(
Calories from Fat
135
);
Total Fat
15
g (
Saturated Fat
4
g);
Cholesterol
55
mg;
Sodium
320
mg;
Total Carbohydrate
42
g (
Dietary Fiber
1
g);
Protein
4
g
Percent Daily Value*:
Vitamin A
0
%;
Vitamin C
0
%;
Calcium
6
%;
Iron
6
%
Exchanges:
2
Starch
;
1
Fruit
;
2
Fat
*Percent Daily Values are based on a 2,000 calorie diet.
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