ALMOND COCONUT MINI CAKES

Steps:

• Preheat oven to 350F. Lightly grease (with shortening) 2 6 cup mini fluted tube pans; lightly sprinkle with cocoa. Mix flour, baking soda, and salt in a medium-size bowl; set aside. Mix boiling water and 1/2 cup cocoa in a separate medium size bowl; stir in sour cream until well blended. Set aside.
• Beat sugar and butter at medium speed with an electric mixer until light and fluffy. Beat in vanilla and almond extract. Beat in eggs, 1 at a time, until blended. Alternately add flour mixture and cocoa mixture at low-speed beginning and ending with flour mixture. Beat just until blended after each addition. Stir in miniature chocolate morsels. Divide batter evenly among pans, filling each two-thirds full.
• Bake at 350F for 20-25 minutes or until a wooden pick inserted in center comes out clean. Run knife around edges. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 45 minutes).
• Make almond glaze: Mix powdered sugar, whipping cream, and almond extract in a small bowl until smooth.
• Drizzle glaze over cakes. Place milk chocolate morsels in a zip-top plastic freezer bag; seal bag. Microwave on HIGH about 1 minute or until softened. Gently squeeze bag until chocolate is smooth; cut off tiny corner of bag. Squeeze bag to drizzle chocolate over cakes.