Monogrammed
Mini Chocolate Cakes
- 1/2 cup butter or
margarine
1/2 cup water
3 tablespoons HERSHEY'S Cocoa
1 cup all-purpose flour
1 cup granulated sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 large egg
1/3 cup dairy sour cream
Cocoa Glaze (recipe follows)
Decorating icing in tube, desired color
- Heat oven to 350 F. Line
bottom of 13 x 9 x 2-inch baking pan with parchment or wax paper.
- Combine butter, water
and cocoa in small saucepan. Cook over medium heat, stirring
constantly, until mixture boils; remove from heat.
- Stir together flour, sugar,
baking soda and salt in medium bowl. Stir in hot cocoa mixture.
Add egg and sour cream; beat on medium speed of mixer until well
blended. Pour batter into prepared pan.
- 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 parchment
paper. Cool completely.
- 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.
- Prepare Cocoa Glaze;
spoon over top of each piece of cake, allowing glaze to run down
sides. Allow glaze to set.
- Garnish with monogram,
using decorating icing. Place in foil cup, if desired.
Makes about 24 mini cakes.
Cocoa Glaze: Bring 1/2 cup water and 1/4 cup
butter to boil in small saucepan. Stir in 1/2 cup HERSHEY'S Cocoa.
Remove from heat; cool slightly. Gradually add 3 cups powdered
sugar, stirring with whisk until smooth. Stir in 2 teaspoons
vanilla extract. Makes
about 1 1/2 cups glaze.
Recipe courtesy of the Hershey Kitchens,
and reprinted with permission of The Hershey Company. ©
The Hershey Company.
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