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Mini Chocolate Cakes

Cakes:

1/2 cup butter
1/2 cup water
3 tablespoons unsweetened cocoa powder
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/3 cup sour cream

Cocoa Glaze:

1/2 cup water

1/4 cup butter

1/2 cup unsweetened cocoa powder

2 teaspoons vanilla extract

1. Heat oven to 350°F (175°C). Line bottom of 13 x 9 x 2-inch baking pan with parchment or wax paper.
2. For Cakes: In small saucepan, combine butter, water and cocoa. Cook over medium heat, stirring constantly, until mixture boils; remove from heat.
3. In a medium bowl, combine flour, sugar, baking soda and salt; stir in hot cocoa mixture. Add egg and sour cream; beat on medium speed of mixer until well blended. Pour batter into prepared pan.
4. Bake 20 to 22 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Remove from pan to wire rack; carefully remove paper. Cool completely.
5. Cut cake into small pieces each about 2 x 1 3/4-inches. (Cake will be easier to cut if frozen for several hours or up to several days.) Place on cooling rack.
6. For Cocoa Glaze In a small saucepan, bring water and 1/4 cup butter to boil; stir in cocoa and remove from heat; cool slightly. Gradually stir in powdered sugar and vanilla, stirring with whisk until smooth.
7. Spoon glaze over top of each piece of cake, allowing glaze to run down sides. Allow glaze to set.
8. Garnish as desired.

Makes about 24 mini cakes.

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