Gallery

Recipe Summary

prep:
30 mins
bake:
15 mins at 350°
cool:
1 hr
Servings:
12
Yield:
3 mini cakes
Advertisement

Ingredients

Ingredient Checklist

Directions

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

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

Instructions Checklist
  • 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; total fat 23g; saturated fat 5g; polyunsaturated fat 10g; monounsaturated fat 7g; cholesterol 55mg; sodium 441mg; potassium 61mg; carbohydrates 85g; fiber 0g; sugar 66g; protein 3g; trans fatty acid 2g; vitamin a 0IU; vitamin c 0mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 40mcg; vitamin b12 0mcg; calcium 81mg; iron 1mg.
Advertisement

Reviews

Advertisement