Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting
Description
Here is a mini dessert recipe just perfect for cold weather: flavors of amaretto and hot cocoa delivered in individual fluted cake servings.
Ingredients
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2 1/2 cups all-purpose flour
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1/2 cup amaretto-cream-flavored hot cocoa mix
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1/2 teaspoon salt
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1 1/8 teaspoons baking soda
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2 cups white sugar
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1 cup butter, softened
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4 eggs
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1 cup sour cream
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1/2 cup milk
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2 teaspoons vanilla extract
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1 (8 ounce) package cream cheese, softened
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1/4 cup butter, softened
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2 tablespoons sour cream
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2 teaspoons vanilla extract
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1 (16 ounce) package confectioners' sugar
Directions
1
Preheat oven to 350 degrees F (175 degrees C).
2
Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
3
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.
4
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®), filling each 2/3 full.
5
Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
6
Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
7
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.