These mini cakes topped with chocolate almond frosting, coconut shreds and almond slivers – are majorly delicious!
- 1 pkg. Duncan Hines® Classic White Cake Mix
- 3 large egg whites
- 2 tbsp. vegetable oil
- 1 1/3 cups water
- 1 can Duncan Hines® Frosting Creations™ Frosting Starter
- 1 packet Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix
- 1 cup shredded sweetened coconut
- ¼ cup sliced almonds
- Preheat oven to 350°F. Grease and flour a 9" x 13" baking pan.
- Prepare cake batter as directed on package.
- Fill pan and bake 32 to 35 minutes or until toothpick inserted into cake comes out clean.
- Let cool completely.
- Using a 21/2" round cookie cutter or biscuit cutter, cut out 8 circles of cake.
- Pour packet of Duncan Hines® Frosting Creations™ Chocolate Almond Flavor Mix into can of Duncan Hines® Frosting Creations™ Frosting Starter. Stir until evenly blended.
- Frost top and sides of cakes with the Chocolate Almond frosting you just created.
- Gently pat shredded coconut onto sides of cake.
- Top cakes with a few sliced almonds and serve.
Tip:
- Crumble the leftover cake scraps and mix with frosting. Roll into balls to make cake pops or cake truffles.
How it Works Video
See how easy it is to use Duncan Hines® Frosting Creations™ Mixes.
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solshire (2 discussions) on Oct 27, 2012 at 06:32 PM
these look pretty and delicious for my daughters bake sale we planning for april 2013... can't wait to try them.
No Rating
PeggyLady1 (4 discussions) on Sep 23, 2012 at 03:16 PM
I am 72 years old and I always made home made cakes but no more I like the Duncan Hines cke mixes and now it is very exciting to see al the receipes you can make with out all the trouble of making cakes from scratch. can't wait to get started...
