Source: Parents Magazine

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Recipe Summary test

prep:
30 mins
bake:
15 mins
cool:
1 hr
total:
1 hr 45 mins
Servings:
12
Yield:
3 mini cakes
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Grease and flour a 15x10x1-inch baking pan; set aside.

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  • Prepare cake mix according to package directions. Spread batter evenly in prepared pan. Bake for 15 minutes or until top springs back when lightly touched. Cool cake in pan on a wire rack. Once cool, freeze for 20 minutes until slightly firm.

  • Use a 4-inch round cutter to cut 6 circles from the cake. Place 3 of the rounds, top sides down, on plates. Use an offset spatula to spread some of the frosting over top of each round on plate. Top each with another cake round, top side down. If desired, add a crumb coat to the top and sides of each. Chill for 10 minutes, then frost top and sides.

  • Tint the remaining frosting desired color. Fill a decorating bag fitted with a star tip with frosting. Pipe on each cake. If desired, decorate with sprinkles.

Nutrition Facts

547 calories; fat 23g; cholesterol 55mg; saturated fat 5g; carbohydrates 85g; mono fat 7g; poly fat 10g; trans fatty acid 2g; sugars 66g; protein 3g; thiamin 0.1mg; riboflavin 0.4mg; niacin equivalents 1mg; folate 40.3mcg; sodium 441mg; potassium 61mg; calcium 80.8mg; iron 0.7mg.
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