Mini Sunflower Cakes

  • Prep 20 min
  • Total 45 min
  • Servings 12

Ingredients

1
box Betty Crocker™ SuperMoist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
Yellow food color, if desired
3/4
cup miniature semisweet chocolate chips

Steps

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  • 1
    Heat oven to 325°F. Grease and lightly flour cups of sunflower mini pan, or spray pan with baking spray with flour.
  • 2
    Make cake batter as directed on box, adding food color to batter. Pour batter into pan, filling each cup about three-fourths full.
  • 3
    Bake 18 to 25 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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 12 Mini-Cakes
Calories
290
Calories from Fat
130
% Daily Value
Total Fat
15g
23%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
55mg
18%
Sodium
280mg
11%
Potassium
70mg
2%
Total Carbohydrate
37g
12%
Dietary Fiber
1g
4%
Sugars
22g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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