Mini Yellow Cake with Chocolate Frosting

February 20, 2017 at 6:55 pm Leave a comment

cake2

I’ve been collecting empty tomato cans for ages, just for testing mini cake recipes. Remove the label, make sure that little spike from where the can opener released the lid is pressed flat, and clean well.

This basic yellow cake is moist and tender. With the mini cake test a success, I’m on to try so many others. I’m thinking Red Velvet with Cream Cheese Frosting

Two 28-ounce cans, prepared with butter and flour

Basic Yellow Cake
1/2 cup AP flour
3 tablespoons full-fat yogurt or sour cream
1/8 teaspoon baking soda
1 egg
1/2 teaspoon vanilla extract
3 tablespoons butter, melted and cooled
scant 1/3 cup sugar
pinch of salt

Preheat oven to 350°F

Whisk together yogurt and baking soda
add butter, egg, vanilla, and salt
combine well

Place flour and sugar in bowl
whisk until smooth

Spoon batter evenly between the two cans
place the cans on a baking sheet
bake for 25 minutes, or until a toothpick inserted in the middle of the cakes comes out clean

Allow to cool on a rack in the cans for 15 minutes
then with the tip of a sharp knife, run it around the edge of the can to loosen the cakes
allow to cool another 15 minutes before removing the cakes from the cans
place on a rack and allow to cool completely

Chocolate Frosting
5 ounces chocolate, your favorite cut into small pieces or just use chips
3 tablespoons full-fat yogurt or sour cream
1/2 teaspoon vanilla
pinch of salt

Melt chocolate in microwave for about 1 minute, in 30 second intervals
allow to cool 5 minutes
whisk in yogurt, salt, and vanilla
allow to cool until room temperature

When both cakes and frosting are cooled, frost and serve.

cake1

If your cakes are domed from baking, just slice some of the dome off with a sharp knife.

If the frosting still seems loose after cooling, put it in the refrigerator for a few minutes to stiffen up for frosting.

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Entry filed under: Desserts, For One or Two.

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