Servings: Makes 8 mini-cakes
Hands-On Time: 60 minutes
Total Time: 105 minutes
These mini cakes topped with chocolate almond frosting, coconut shreds and almond slivers – are majorly delicious!
Ingredients
- 1 pkg. Duncan Hines® Classic White Cake Mix
- 3 large egg whites
- 2 tbsp. vegetable oil
- 1 1/3 cups water
- 1 can Duncan Hines® Frosting Creations™ Frosting Starter
- 1 packet Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix
- 1 cup shredded sweetened coconut
- ¼ cup sliced almonds
Baking Instructions
- Preheat oven to 350°F. Grease and flour a 9" x 13" baking pan.
- Prepare cake batter as directed on package.
- Fill pan and bake 32 to 35 minutes or until toothpick inserted into cake comes out clean.
- Let cool completely.
- Using a 21/2" round cookie cutter or biscuit cutter, cut out 8 circles of cake.
- Pour packet of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- Frost top and sides of cakes with the Chocolate Almond frosting you just created.
- Gently pat shredded coconut onto sides of cake.
- Top cakes with a few sliced almonds and serve.
- Tip:
- Crumble the leftover cake scraps and mix with frosting. Roll into balls to make cake pops or cake truffles.
