Total Time
1hr
Prep 30 mins
Cook 30 mins

Delightful mini chocolate cakes.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Line bottom of 13"x9"x2" baking pan with wax paper.
  3. In a small saucepan, bring butter, water, and cocoa to a boil, stirring constantly, until mixture boils; then remove from heat.
  4. In a mixing bowl, stir together flour, sugar, baking soda, and salt; stir in cocoa mixture.
  5. Add egg and sour cream; beat on medium speed of mixer until well blended.
  6. Stir in nuts.
  7. Pour batter into baking pan.
  8. Bake until cake tester inserted in center comes out clean (20-22 minutes).
  9. Cool 10 minutes.
  10. Remove from pan to wire rack; carefully removing wax paper.
  11. Cool completely.
  12. Cut cake into small pieces (2"x1 3/4" each) (cake will be easier to cut if frozen for several hours or up to several days before cutting).
  13. Place on cooling rack.
  14. In a small saucepan, bring butter, water, and cocoa for glaze to a boil, stirring constantly, until mixture boils; then remove from heat.
  15. Cool slightly.
  16. Gradually add powdered sugar, mixing until smooth; stir in vanilla.
  17. Spoon glaze over top of each piece of cake, allowing it to run down the sides.
  18. Let glaze to set; then decorate with icing, if desired.
  19. Place in foil cups, if desired.

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