Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting | The Best Recipes

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Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting

"An accident after experimenting with a couple of red velvet recipes evolved into an amaretto and cocoa delight. A mini Bundt® cake full of flavor, yet super light."

Ingredients :

  • Cake:
  • 2 1/2 cups all-purpose flour
  • 1/2 cup amaretto-cream-flavored hot cocoa mix
  • 1/2 teaspoon salt
  • 1 1/8 teaspoons baking soda
  • 2 cups white sugar
  • 1 cup butter, softened
  • 4 eggs
  • 1 cup sour cream
  • 1/2 cup milk
  • 2 teaspoons vanilla extract
  • Cream Cheese Frosting:
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 tablespoons sour cream
  • 2 teaspoons vanilla extract
  • 1 (16 ounce) package confectioners' sugar

Instructions :

Prep : 30M Cook : 16M Ready in : 1H5M
  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
  • Beat white sugar and 1 cup butter together in a separate bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Beat in eggs, 1 at a time. Mix in 1 cup sour cream, milk, and 2 teaspoons vanilla extract.
  • Beat flour mixture into sour cream mixture gradually, on low speed, until just blended. Spoon batter into 16 mini fluted tube pan molds (such as Bundt(R)), filling each 2/3 full.
  • Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
  • Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
  • Beat cream cheese, 1/4 cup butter, 2 tablespoons sour cream, and 2 teaspoons vanilla extract in a bowl using an electric mixer until light and fluffy, 3 to 5 minutes. Add confectioners' sugar gradually; beat frosting until smooth. Frost the cooled cakes.

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