Almond-Coconut Mini Cakes

Name: Almond-Coconut Mini Cakes
Prep time: 30 min
Total time: 1 h 40 min
Yield: 12
Ingredients: Unsweetened baking cocoa; 2 1/4 cups Gold Medal™ all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup boiling water; 1/2 cup unsweetened Dutch processed baking cocoa; 1 container (8 oz) sour cream; 2 cups granulated sugar; 1 cup butter or margarine, softened; 1 teaspoon vanilla; 1 teaspoon almond extract; 3 eggs; 1 cup miniature semisweet chocolate chips; 2 cups powdered sugar; 6 tablespoons whipping cream; 1/4 teaspoon almond extract; 1/2 cup milk chocolate chips; 1/2 cup flaked coconut, lightly toasted; 1/2 cup unblanched whole almonds, coarsely chopped; 1/2 cup miniature semisweet chocolate chips

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Prep 30 min
Total 1 hr 40 min
Servings 12

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There's a lot to love about these mini cakes, starting with the rich chocolate and almond flavor, and ending with the toasted coconut flakes.

By Betty Crocker Kitchens

Updated Feb 22, 2017

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Ingredients

Cake

Unsweetened baking cocoa
2 1/4 cups Gold Medal™ all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup boiling water
1/2 cup unsweetened Dutch processed baking cocoa
1 container (8 oz) sour cream
2 cups granulated sugar
1 cup butter or margarine, softened
1 teaspoon vanilla
1 teaspoon almond extract
3 eggs
1 cup miniature semisweet chocolate chips

Glaze and Garnish

2 cups powdered sugar
6 tablespoons whipping cream
1/4 teaspoon almond extract
1/2 cup milk chocolate chips
1/2 cup flaked coconut, lightly toasted
1/2 cup unblanched whole almonds, coarsely chopped
1/2 cup miniature semisweet chocolate chips

Make With

Gold Medal Flour

Steps

1

Heat oven to 350°F. Grease 2 (6-cup) mini fluted tube cake pans with shortening; lightly sprinkle with cocoa. In medium bowl, mix flour, baking soda and salt; set aside. In another medium bowl, mix boiling water and 1/2 cup cocoa; stir in sour cream until well blended. Set aside.
2

In large bowl, beat granulated sugar and butter with electric mixer on medium speed until light and fluffy. Beat in vanilla and 1 teaspoon almond extract. Beat in eggs, one at a time, until blended. On low speed, alternately add flour mixture and cocoa mixture, beating just until blended after each addition. Stir in miniature chocolate chips. Divide batter evenly among pans, filling each two-thirds full.
3

Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Run knife around edges. Cool 15 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
4

In small bowl, mix powdered sugar, whipping cream and 1/4 teaspoon almond extract until smooth. Drizzle glaze over cakes.
5

In small resealable freezer plastic bag, place milk chocolate chips; seal bag. Microwave on High about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes. Sprinkle with coconut, almonds and mini chocolate chips.

Tips from the Betty Crocker Kitchens

tip 1
The flavor of these decadent little cakes mimics a classic coconut-almond candy bar.

Nutrition

736 Calories, 37g Total Fat, 9g Protein, 98g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving

Calories: 736

Total Fat: 37g; 0%

Saturated Fat: 21g; 0%

Sodium: 380mg; 0%

Total Carbohydrate: 98g; 0%

Dietary Fiber: 4g; 0%

Protein: 9g

% Daily Value*:

Vitamin A: 0%; 0%

Vitamin C: 0%; 0%

Calcium: 0%; 0%

Iron: 0%; 0%

Exchanges:

1 1/2 Starch; 5 Other Carbohydrate; 7 Fat;

Carbohydrate Choice

6 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

Weekly Whisks