MINI AMARETTO-COCOA BUNDT® CAKES WITH CREAM CHEESE FROSTING

Mini Amaretto-Cocoa Bundt® Cakes with Cream Cheese Frosting image

An accident after experimenting with a couple of red velvet recipes evolved into an amaretto and cocoa delight. A mini Bundt® cake full of flavor, yet super light.

Provided by HOYLING

Categories Desserts Chocolate Dessert Recipes

Time 1h5m

Yield 16

Number Of Ingredients 15

Ingredients

2 ½ cups all-purpose flour
½ cup amaretto-cream-flavored hot cocoa mix
½ teaspoon salt
1 ⅛ teaspoons baking soda
2 cups white sugar
1 cup butter, softened
4 eggs
1 cup sour cream
½ cup milk
2 teaspoons vanilla extract
1 (8 ounce) package cream cheese, softened
¼ cup butter, softened
2 tablespoons sour cream
2 teaspoons vanilla extract
1 (16 ounce) package confectioners' sugar

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix flour, hot cocoa mix, salt, and baking soda together in a bowl.
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.
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.
Bake in the preheated oven until a toothpick inserted in the center of a cake comes out clean, 20 to 25 minutes.
Cool cakes in pans on a wire rack for 5 minutes. Remove from pans; cool completely before frosting, 10 to 15 minutes.
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.

Nutrition Facts : Calories 528.1 calories, Carbohydrate 72.8 g, Cholesterol 107.8 mg, Fat 24.4 g, Fiber 0.7 g, Protein 5.8 g, SaturatedFat 14.9 g, Sodium 354.9 mg, Sugar 55.7 g